ITALIAN FIG COOKIES
(Cucuidates)
Filling:

1 lb. dried figs
1/2 lb. pitted dates
1/2 c. orange marmalade
1/4 c. orange juice
1/4 tsp. black pepper
1 1/2 tsp. ground cinnamon

Dough:
4 1/4 c. all-purpose flour
1/4 c. granulated sugar
3/4 tsp. baking powder
1/4 tsp. salt
1 1/4 c. Crisco
1/2 c. plus 4 to 6 Tbsp. cold
water

Icing:
2 egg whites
1/2 tsp. anise extract OR
vanilla extract
few drops food coloring
non-pareils decorative sugar

Filling: Put all ingredients through a meat grinder.
Stir to mix. Cover and refrigerate. May be done a day ahead.
Dough: Sift the flour, sugar, baking powder and salt
into a large bowl. Cut in shortening with pastry blender until
the texture of coarse meal. Sprinkle with the 1/2 cup cold
water and toss lightly with a fork to mix. Add remaining
water, a tablespoon at a time, until the dough will hold
together when pressed. Dough will be firm and ragged. Roll
out dough approximately 1/8-inch thick x 4-inches wide and
12-inches long.
Spread dough with filling down the center of dough,
leaving about 1-inch on each side. Fold sides over and seal.
Cut into 1 1/2-inch cookies. Place on ungreased cookie sheets.
Bake in a 375 degrees oven for approximately 20 minutes or until
lightly browned. Remove from oven and cool thoroughly before
frosting.
Icing: Mix beaten egg whites, sugar and flavoring. Add
food coloring of your choice. Spread cooled cookies with icing
and sprinkle with non-pareil decorative sugar.