Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Flour, sifted 2 ea Egg whites
1/2 t Salt 1 t Vanilla
1/2 t Cinnamon **** FIG FILLING ****
2/3 c Butter or margarine 3 c Figs, fresh, finely chopped
1/2 c Brown sugar - dark, firmly -(see note)
-packed 1/4 c Water
1/2 c Brown sugar - light, firmly 2 T Sugar
-packed 2 T Lemon juice

Sift flour with salt and cinnamon. Cream butter and sugars until very
fluffy; beat in egg whites and vanilla. Slowly work in flour; wrap
dough and chill 2 to 3 hours. Meanwhile, prepare filling. Simmer the
ingredients together, stirring frequently, 5 to 7 minutes until
thick. Cool but do not chill. When dough has chilled long enough,
preheat oven to 350 degrees. Roll out dough, a small portion at a
time, 1/4 inch thick and cut in pieces about 2 1/2 inches wide and 3
inches long. Place a level teaspoon of fig mixture in the center of
each and fold dough around filling as though folding a business
letter. Flatten cookies slightly and place seam down 1 inch apart on
ungreased baking sheets; bake about 12 minutes until lightly browned
and just firm. Cool on racks. NOTE: If fresh figs are not available,
substitute 2 cups finely chopped dried golden figs and increase water
to 1 cup.

Submitted By PAT STOCKETT On 09-29-94

Browse by categories