Fig Cookies Recipe


DishMain Ingredient


 Dark raisins3⁄4 Pound
 Golden raisins3⁄4 Pound
 Fresh orange peel strip1 (Peeled Fresh From One Whole Orange)
For pastry:
 All-purpose flour3 Cup (48 tbs), sifted
 Salt1⁄2 Teaspoon
 Baking powder1 1⁄2 Teaspoon
 Solid vegetable shortening1⁄2 Cup (8 tbs)
For filling:
 Tangerine peel1 (Peeled Fresh From One Whole Tangerine)
 Dried figs3 Pound
 Almonds1⁄2 Cup (8 tbs)
 Walnuts1⁄2 Cup (8 tbs)
 Sherry1⁄4 Cup (4 tbs)
 Brandy1⁄4 Cup (4 tbs)
 Semi-sweet chocolate1 Ounce, grated
 Cinnamon1 Teaspoon
 Allspice1⁄4 Teaspoon
 Quince/Plum jelly10 Ounce (1 Jar)
 Sugar1⁄2 Cup (8 tbs)
 Eggs3 , beaten
 Vanilla1 1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 9590 Calories from Fat 1848

% Daily Value*

Total Fat 214 g329%

Saturated Fat 44.4 g221.8%

Trans Fat 13.5 g

Cholesterol 634.4 mg

Sodium 2205.2 mg91.9%

Total Carbohydrates 1902 g634%

Dietary Fiber 196 g783.9%

Sugars 1177.7 g

Protein 150 g301%

Vitamin A 23.6% Vitamin C 222.2%

Calcium 364.7% Iron 383.4%

*Based on a 2000 Calorie diet


1. Preheat oven to 375°F. Using a meat grinder with a medium blade, grind all the candied fruit, dried fruit, peel, and nuts together twice, or chop finely in a food processor. Stir in wine, brandy, chocolate, spices, and jelly. Add 2 tablespoons sherry, or more if mixture is too thick to blend evenly. Set aside.
2. To make pastry, sift flour, salt, and baking powder together. Cream shortening and sugar together, adding eggs and vanilla. Blend well, then gradually stir in flour mixture until a smooth dough forms. Gather up with fingers and form into a ball.
3. Turn onto a lightly floured board and roll out to 1/4-inch thick. Cut dough into 4-inch strips. Spread a row of filling 1 inch thick over one half of strip. Fold over other half to cover filling. With fingers or fork, press edges together to seal filling in. Using a very sharp knife, slice strip on a slant into 2-inch slices. Repeat process until all dough and filling are used.
4. Arrange slices 1 inch apart on greased baking sheets and bake until lightly browned, about 10 to 15 minutes. Do not overbake. Remove from oven and cool on wire racks. Glaze cookies with Icing and decorate with multicolored sprinkles.