Ingredients: |
Ingredients: 2 lbs dried figs, soften for 1 1/2 hours in warm water
1 large orange, chopped unpeeled.
1 cup seedless raisins
1 lb dried dates
1 cup chopped nuts
1 can crushed pineapple
Anisette liquor
Dough
2 cups sugar
2 eggs
1 cup buttermilk
4 tsp baking powder
2 cups Crisco
1 tbsp vanilla
1 tsp baking soda
8 cups flour
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Directions: |
Directions:Grind first ingredients in a food processor until smooth. Then mix in one can crushed pineapple with juice and one shot of Anisette. Mix filling with hands until thoroughly mixed. Chill in refrigerator overnight.
For dough....
Mix all ingredients in mixer until dough consistency. Spread flour on counter or board and on rolling pin. Roll into oblongs, as you would for a jelly roll. Fill with fig mixture down the middle, about 1" or so high. Roll up dough around fig mixture. put on baking sheet and cut at about 1 1/2" intervals almost all the way through. You can usually get 3 rolls on one baking sheet. Bake at 400º for about 15-20 minutes until slightly browned.
let cool and then frost with any kind of white frosting. I use cream cheese frosting. decorate with sprinkles or your choice of decoration. Cut all the way through. This recipe should yield about 9 dozen cookies. |
Personal
Notes: |
Personal
Notes: This is my most treasured recipe. When I was a little girl, my mother would take us to my Aunt Josephine Garagozzo's in Mt. Morris, N.Y., often just about the time she was making her Christmas cookies. I loved these fig cookies, and when I got married, Aunt Josephine would send me a shoe box full every year. She shared the recipe with me, but over the years, I lost it, before I ever made it. Then one year, in an attempt to put together a family tree, Michelle made contact with my cousin Charles, Aunt Josephine's youngest son. Cousin Charles shared his mothers recipe, and that's how it came to me. I began making it every Christmas myself, and sharing with special people in my life every year. It became something people really looked forward to, and it connected me with a family I knew little about and now have no one left alive that knows me. Cousin Charles died several years after he shared this recipe. It has probably been in the family for 150 years, changing to adapt to newly available food products and things like food processors and mixers. It was probably done in a manual food grinder long ago, with fresh ingredients, and the dough made by hand. This is a family treasure to me.
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This recipe for Aunt Josephines fig cookies is from