| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 36 | Servings | |
INGREDIENTS
| 3 | c | Flour, sifted |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 2/3 | c | Butter or margarine |
| 1/2 | c | Brown sugar – dark, firmly |
| Packed | ||
| 1/2 | c | Brown sugar – light, firmly |
| Packed | ||
| 2 | Egg whites | |
| 1 | ts | Vanilla |
| **** FIG FILLING **** | ||
| 3 | c | Figs, fresh, finely chopped |
| (see note) | ||
| 1/4 | c | Water |
| 2 | tb | Sugar |
| 2 | tb | Lemon juice |
INSTRUCTIONS
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 : Area: INTL. ECHO: COOKING : Posted on: 03 Aug 96 From: Theresa Merkling From: Danial Mannen Date: 12 Jan 97 Posted to MM-Recipes Digest V4 #196 by BobbieB1@aol.com on Jul 28, 1997
A Message from our Provider:
“To ignore our Creator is the height of selfishness”