Italian Fig Cookies

Yields:	6 dozen
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	Preparation	30 minutes
	Cooking	20 minutes
	Ready In	90 minutes

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Ingredients


dough
5 1/2	cups	flour, all-purpose
1/2	cup	sugar	granulated
6	tablespoons	baking powder	double acting
1/4	teaspoon	salt
2	tablespoons	liqueur	anise flavor
6	large	eggs	large
2	teaspoons	vanilla extract	pure
1	pound	butter, unsalted

filling
3	cups	raisins, seedless
1	pound	figs	dried
1/2	cup	brown sugar, light
1	cup	walnuts
3/4	teaspoon	cinnamon	ground
2	teaspoons	water

Directions

Mix flour, sugar, salt and baking powder in a large bowl.

Cut in butter until coarse meal.

Make a well and add eggs and vanilla, mixing with fingers or fork until mixture leaves side of bowl.

Knead until smooth, set aside.

Immerse dried figs in hot water for about 5 minutes, drain, remove stem and chop.

Chop or grind figs and walnuts.

Add cinnamon, brown sugar and water.

Cook over low heat until fruit is soft and filling has thickened.

Set aside, cool.

Roll dough thin, cut in andquot; circles with cookie cutter.

Put 1 tablespoon of filling in center, fold and seal edges by moistening edge with a little water.

Bake in 350 F oven for 15 to 20 minutes or until golden brown.

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Member Review

Creamy Scalloped Potatoes

What an easy way to make this dish and it tastes delicious. Even my finiky daughter thought it was great even with "those onions". I had sweet purple ones. I thinly sliced my potatoes and onions with a food processor, so it only took about 90 minutes on high to be almost done. Then, I added chopped chives and cheddar and american cheese to the top and put it on low for another hour. Only problem was a very brown crockpot bottom, even though I greased it with Crisco vegetable shortening.