Ingredients
- 2 egg yolks
- 1 water (cold)
- 1,000 gr flour
- 600 gr confectioners sugar
- 575 gr dry figs
- 240 ml applesauce
- 190 gr shortening
- 190 gr chocolate bits
- 120 gr raisins
- 100 gr candied citron
- 60 ml dark molasses
- 60 gr almonds (toasted)
- 60 gr walnuts
- 55 gr brandy
- 38 gr dates
- 14 gr vanilla
- 9 gr baking powder
- 3 gr cinnamon
- 3 gr orange rind
- 2 gr allspice
- 2 gr nutmeg
- 1 gr salt
half ct Confectioners sugar 1 ea Egg white Juice of half lemon 1 t Vanilla
Prepare Dough: Combine flour, confectioners sugar, baking powder, and salt. Cut in shortening; add yolks and vanilla. Blend and knead. If a little dry, ass cold water a tablespoon at a time to form a pliable dough. Cut into four parts, knead each well, cover and let rest 1 hour.
Prepare Filling: Immerse dry figs in hot water for about 5 minutes, drain, remove stem and chop. Mix with all other filling ingredients and refrigerate 1-2 hours.
Prepare Icing: Blend all ingredients together to form a soft icing.
Finish: Roll out dough to a rectangular sheet to 0.125- quarter inch thickness. Cut into strips 10 cm wide. Place filling along edge of strip to about 1.5-2 inch to the edge. Roll dough over to form a tube. Press edges together. Cut diagonally into 2-3 inch pieces, cut a slit on top. Place on ungreased cookie sheet. Do not crowd. Bake in preheated oven 180ºC or 15-20 minutes, until golden in color. Spread icing on warm cookies; return cookies to oven for a few minutes to set and dry icing.
