8 c Flour
3 c Confectioners sugar
2 T Baking powder
1/2 t Salt
1 c Shortening
2 ea Egg yolks
2 t Vanilla
Cold water, as needed
2 lb Dry figs
1/4 c Brandy or sweet vermouth
1 c Applesauce
1 1/2 t Orange rind, finely chopped
3/4 c Raisins, chopped
6 oz Chocolate bits
1 t Allspice
3/4 c Candied citron, chopped
1/2 c Toasted almonds, chopped
1/4 c Dark molasses
1/2 c Walnuts, chopped
1/4 c Dates, chopped
1 t Nutmeg
1 t Cinnamon
1 T Vanilla or almond extract
1/2 ct Confectioners sugar
1 ea Egg white
Juice of 1/2 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 1/8-1/4″ thickness. Cut into strips 4″ wide. Place filling along edge of strip to about 1 1/2-2″ to the edge. Roll dough over to form a tube. Press edges together. Cut diagonally into 2-3″ pieces, cut a slit on top. Place on ungreased cookie sheet. Do not crowd. Bake in preheated oven 350 degrees for 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.