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Nana’s Sicilian Fig Cookies

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Sicilian 1 Servings

INGREDIENTS

2 1/2 c All-purpose flour
1/3 c Granulated sugar
3/4 t Baking powder
1/2 t Salt
1/2 c 8 tbsps. chilled vegetable
shortening
2 Eggs
1/4 c Milk
2 c about 12 oz. Calimyrna
figs stems removed
1/2 c Raisins
1/3 c Slivered almonds
1/4 c Granulated sugar
1/4 t Ground cinnamon
1 t Grated lemon zest
1 pn Freshly ground black pepper
1/4 c Orange juice
1 1/2 c Confectioners' sugar
2 T Milk, up to 3
1/4 t Vanilla extract
Colored sprinkles

INSTRUCTIONS

In food processor or by hand, mix together flour, sugar, baking
powder, and salt. Distribute shortening over flour and pulse or cut  in
until mixture resembles fine crumbs. Whisk eggs with milk, then  pour
through feed tube with motor running or stir in by hand. Mix  just
until dough begins to clump together. Place dough on a large  sheet of
plastic wrap, flatten to about a 6-inch square, then wrap  and
refrigerate at least 30 minutes or up to 2 days, or freeze up to  2
weeks.  To make filling: Place figs, raisins, almonds, sugar, cinnamon,
zest,  and pepper in work bowl of food processor. Process until fruits
and  nuts are very finely chopped. With motor running, add orange juice
through feed tube and process only until blended. Filling will be
moist and sticky. (Can be used immediately or refrigerated up to 2
days. Return to room temperature before using.) Preheat oven to  350oF.
Lightly grease 2 large baking sheets. Divide dough in 4 parts  and work
with one at a time, keeping remainder refrigerated. Divide  filling
into 4 parts.  On a lightly floured surface, roll dough to a 4-x
14-inch rectangle.  (Don't worry if edges are ragged.) Use your hands
to distribute 1/4  of filling in a 1-inch strip down center of dough.
Use a spatula to  help roll long sides of dough over center to enclose
filling. Moisten  fingers to press down seam. Use a sharp knife to cut
filled dough  roll into 1-inch diagonal slices. Place slices inverted
so side seam  is down, about 1-inch apart on baking sheets. Repeat with
remaining  dough and filling. Bake 18 to 20 minutes until bottoms are
pale  golden, and dough is very lightly colored. Dough should not
brown.  Cool on racks.  To make icing: Whisk confections' sugar with 2
tablespoons milk and  vanilla to make a thick drizzling consistency. If
necessary, add milk  by 1/2 teaspoonful. Drizzle tops of cookies
liberally with icing,  then quickly cover with colored sprinkles before
icing sets. Let  icing set at least 1 hour. Store tightly covered up to
5  days.(Cookies can be frozen up to 2 weeks.) Makes about 4 dozen.
Recipe by: MAILING LIST 1995  Posted to recipelu-digest Volume 01
Number 442 by  ctlindab@mail1.nai.net on Jan 3, 1998

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“Many folks want to serve God, but only as advisers”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3466
Calories From Fat: 1301
Total Fat: 148.5g
Cholesterol: 379.3mg
Sodium: 1739.1mg
Potassium: 2148.3mg
Carbohydrates: 487.1g
Fiber: 24g
Sugar: 211g
Protein: 62.9g


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