Jenny Denicola’s Italian Fig Cookies
Makes about 200 to 250 cookies. Recipe, provided by Rosie Moak, is from Jenny Denicola.
1 lb. shortening
11/2 cups sugar
21⁄3 cups milk
2 tbls. vanilla
5 lbs. all-purpose flour
91/2 tsps. baking powder
1 tsp. salt
5 (14-oz.) pkgs. dry figs
1 (12-oz.) box golden raisins
3 cups chopped pecans
Peel from 3 oranges, grated, or soak raisins in orange juice overnight
1 qt. fig preserves
1 tsp. cinnamon
1 tsp. black pepper
1. Make dough: Beat eggs and set aside. In a large bowl, cream together shortening and sugar; add beaten eggs, milk and vanilla. Sift together flour, baking powder and salt. Add to the egg-sugar mixture; mix well.
2. To make fig filling: Cut off stems of figs then grind all filling ingredients together in a meat grinder or food processor. Mix well.
3. Divide dough into small sections. Roll dough out to 1⁄8-inch thickness and into a strip that is about 12 inches long and 31/2 to 4 inches wide. Roll pieces of fig filling out to the size of your little finger. Place filling in the center of rolled-out dough. Lap dough over filling and roll to close, gently sealing the seam. Cut into desired length.
4. Bake in preheated 350-degree oven for 12 minutes. Cool and ice with a thin mixture of powdered sugar, water or milk, and food coloring, if desired. Allow cookies to dry before placing in containers.