ITALIAN FIG COOKIE RECIPE

From Laurie Giordano

GRANDMA ROSE GIORDANO’s ITALIAN FIG COOKIE RECIPE

This recipe makes enough fig filling for around 28 dozen cookies. The dough recipe makes enough for about 14 dozen cookies.

You will need a GIANT mixing bowl and a meat grinder for this recipe.

FILLING:
3 lbs figs
1 lb roasted and chopped almonds or walnuts or both
2 15-oz boxes raisins
1 lb dates
2 tablespoons cinnamon
2 cups sugar
1 large can crushed pineapple with juice
1 small jar of maraschino cherries, drained, with stems removed
1 small jar of orange marmalade
1-2 shots whiskey, brandy, or rum (or 1-2 mini bottles)

Cut off and discard ends of figs.

Grind figs first.

Mix all remaining ingredients together with ground figs, using your hands, and grind mixture.

DOUGH:
10 eggs
1 lb Crisco or margarine (add some extra)
8 cups flour
8 teaspoons baking powder
2 teaspoons vanilla
2 cups sugar
2 Tbsp dried orange peel
1 teaspoon salt
2 tsp dried lemon peel

Mix dough with a large stand mixer.

Press dough out into a 9×13 jelly roll pan and slice into two or three strips, the long way.

Take a quarter cup or half cup of fig mixture and roll it by hand (flour your hands first) on a sheet of wax paper or a cutting board to make it into a long roll. Place roll of fig mixture down center of each strip of dough.

Lift one side of dough over fig mixture.

Use some water on your finger and run along inside edge of other side of dough. Pull second side of dough over, on top of first side of dough and seal along edge.

Flip over rolled log so the folded edge of dough is on the bottom.

Cut into 1- to 2-inch lengths, at an angle.

Place cut pieces on baking sheet and bake at 400 degrees for 8-10 minutes, until they begin to turn golden.

Cool baked cookies.

GLAZE:
10x sugar
Milk
1 tsp vanilla extract

Mix to a thin consistency, not too watery and not too thick.

Dip top of cooled cookies into glaze and top with sprinkles.