Italian Fig Cookies

Ingredients

700 gr all purpose flour
100 gr granulated sugar
85 gr double-acting baking powder
1 gr salt
30 ml anisette liqueur
6 eggs
9 gr pure vanilla extract
250 gr butter
1 filling
500 gr raisins
290 gr figs
110 gr brown sugar
120 gr walnuts
2 gr cinnamon
10 ml water

Instructions

Recipe by: MGBE35A B Christensen 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 " circles with cookie cutter. Put 1 Tablespoon of filling in center, fold and seal edges by moistening edge with a little water. Bake in 180ÂșC oven for 15 to 20 minutes or until golden brown. Contributed by Bev Christensen. Formatted by Olivia Liebermann. ----