ITALIAN FIG COOKIES

FOR THE FILLING:
1 lb dried figs
hot water
3 cups raisins
1 cup walnuts
1/2 cup light brown sugar
2 tsp water
3/4 tsp ground cinnamon
FOR THE DOUGH:
5 1/2 cups all-purpose flour
1/2 cup granulated sugar
6 tbsp double acting baking powder
1/4 tsp salt
1 lb unsalted butter
6 large eggs
2 tbsp anisette liqueur
2 tsp pure vanilla extract

TO PREPARE THE FILLING:
Immerse dried figs in hot water for about 5 minutes, drain, remove stem and chop.

Chop or grind figs, raisins, and walnuts together. Place in a saucepan and brown sugar, the 2 tsp. water, and cinnamon. Cook over low heat until fruit is soft and filling has thickened. Set aside, cool.

TO PREPARE THE DOUGH:
Mix flour, sugar baking powder, and salt in a large bowl. Cut in butter until coarse meal.

Make a well and add eggs, anisette, and vanilla, mixing with fingers or fork until mixture leaves side of bowl. Knead until smooth, set aside.

TO SHAPE AND BAKE THE COOKIES:
Preheat oven to 350 degrees F. Lightly grease baking sheets.

Roll dough thin, cut in circles with cookie cutter. Put 1 tablespoon of filling in center, fold and seal edges by moistening edge with a little water. Place on prepared baking sheets.

Bake in 350 degree F oven for 15 to 20 minutes or until golden brown.

Adapted from source: Valerie