Filling: 1/2 lb Raisins
1 Orange; with skin
1/2 c Brown sugar
1/2 ts Cinnamon
1/4 c Strawberry preserves
1 1/2 lb Figs
1 lb Dates
1 c Walnuts
1/2 c Sugar
Dough: 1/2 c Milk
3/4 c Shortening
2 tb Baking powder
7 Eggs
1/2 ts Vanilla
1 ds Salt
1 1/2 c Sugar
About 8 cups flour Grind figs, dates, raisins, walnuts and orange together. Mix with sugars, cinnamon, and preserves. Set aside. (If desired, liquor can be added to the filling.) Beat eggs well. Add vanilla and milk. Beat sugar and shortening together and gradually add to eggs. Continue to beat. Mix 1 cup flour with baking powder and salt. Continue adding flour until a soft dough forms. Knead gently. Divide into 6 parts. Form a roll no more than 1 inch thick. Flatten with a rolling pin on a slightly floured board to about 2 inches wide. Spread filling down middle of dough. Fold 1 side over filling, then the other, overlapping about 1/4 inch. Seal lightly. Cut diagonally into 2 inch lengths. Continue with remaining dough and filling. Place seam side down on a lightly greased cookie sheet. Bake at 375 for about 20 minutes, or until lightly browned. Cool, frost with icing and decorate with colored sugars. Makes about 10 dozen cookies. (120 cookies; 20 per lb.) —–