| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Sicilian | Desserts | 1 | Servings |
INGREDIENTS
| 8 | c | Flour |
| 3 | c | Confectioners sugar |
| 2 | tb | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Shortening |
| 2 | Egg yolks | |
| 2 | ts | Vanilla |
| Cold water, as needed | ||
| 2 | lb | Dry figs |
| 1/4 | c | Brandy or sweet vermouth |
| 1 | c | Applesauce |
| 1 1/2 | ts | Orange rind, finely chopped |
| 3/4 | c | Raisins, chopped |
| 6 | oz | Chocolate bits |
| 1 | ts | Allspice |
| 3/4 | c | Candied citron, chopped |
| 1/2 | c | Toasted almonds, chopped |
| 1/4 | c | Dark molasses |
| 1/2 | c | Walnuts, chopped |
| 1/4 | c | Dates, chopped |
| 1 | ts | Nutmeg |
| 1 | ts | Cinnamon |
| 1 | tb | Vanilla or almond extract |
| 1/2 | ct | Confectioners sugar |
| 1 | Egg white | |
| Juice of 1/2 lemon | ||
| 1 | ts | Vanilla |
INSTRUCTIONS
DOUGH FILLING ICING Prepare Dough: Combine flour, confectioners sugar, baking powder, and salt. Cut in shortening; add yolks and vanilla. Blend and knead. If a little dry, ass cold water a tablespoon at a time to form a pliable dough. Cut into four parts, knead each well, cover and let rest 1 hour. Prepare Filling: Immerse dry figs in hot water for about 5 minutes, drain, remove stem and chop. Mix with all other filling ingredients and refrigerate 1-2 hours. Prepare Icing: Blend all ingredients together to form a soft icing. Finish: Roll out dough to a rectangular sheet to 1/8-1/4" thickness. Cut into strips 4" wide. Place filling along edge of strip to about 1 1/2-2" to the edge. Roll dough over to form a tube. Press edges together. Cut diagonally into 2-3" pieces, cut a slit on top. Place on ungreased cookie sheet. Do not crowd. Bake in preheated oven 350 degrees for 15-20 minutes, until golden in color. Spread icing on warm cookies; return cookies to oven for a few minutes to set and dry icing. Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug 23, 1998
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