| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Cookies |
42 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dried figs |
| 1 |
c |
Water plus |
| 3 |
tb |
Water |
| 1/2 |
c |
Honey |
| 2 |
ts |
Lemon juice |
| 1 |
c |
Butter |
| 2 |
c |
Cheddar,grated |
| 2 |
c |
Sifted a/p flour |
INSTRUCTIONS
Directions: For the cookie dough: Cream butter, add cheese (at room
temperature), and cream until well blended Stir in flour, mix well, and
chill. To prepare filling, combine remaining ingredients, and simmer
gently, stirring. Cook intil consistency of marmalade, approximately 15
mins. Set aside to cool. Roll dough 1/8" thick on lightly floured board.
Cut in 2" circles. Put one half of the circles 1" apart on lightly greased
baking sheet. Place 1 tsp. filling in center of each cookie. Top each with
another circle of dough. Press edges with fork to seal. Prick cooki tops in
several places. Bake at 350 degrees for 15 mins. or until lightly browned.
Remove to racks to cool. -from First Prize Cookbook;recipe by Marge
Walker-Indiana
Liz Parkinson
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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