1/2 cup shortening
1/2 cup butter
1/2 cup sugar
1/2 cup honey
2 eggs — beaten
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Fig Filling — see recipe
Cream together shortening, butter and sugar well. Beat in honey and eggs into shortening mixture. Mix well. Sift together flour, baking powder, and salt and add to egg mixture gradually, beating well after each addition. Place dough in refrigerator until well chilled. Roll out into 2 long strips, spread 1 strip with Fig Filling or jam and cover with the other dough strip. Pinch together. Bake at 400F for 8 to 10 minutes or until delicately browned around the edges. When cool, cut into oblong cookies. Or shape the unbaked dough into 2 rolls, each about 2 inches in diameter. Wrap in waxed paper and chill in refrigerator for several hours. To Bake, slice thin and put together in pairs, sandwich fashion, with a dot of commercial or home-made Fig Filling or jam between them. Press edges together lightly. Prick top with fork. Bake as described.
YIELD: about 5 or 6 dozen cookies.