CUCCIDDATA (ITALIAN FILLED COOKIES)

FOR THE DOUGH:
5 1/2 cups flour
1/2 cups sugar
6 tsp. baking powder
1/4 tsp. salt
1 lb. butter or margarine
6 large eggs
2 Tbsp. anisette liqueur
2 tsp. vanilla
FOR THE FILLING:
3 cups raisins
1 (1 lb.) pkg. figs
1 cup walnuts
1/2 cup brown sugar
2 Tbsp. water
1 tsp. cinnamon

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

Make well, add eggs, anisette, and vanilla and stir until mixture leaves side of bowl. Knead until smooth, set aside.

TO PREPARE THE FILLING:
Chop or grind fruit and nuts.

Add brown sugar, water, and cinnamon. Cook over low heat until fruit is soft and filling has thickened. Set aside to cool.

Preheat oven to 375 degrees F.

TO PREPARE THE COOKIES:
Roll dough thin. Cut in 2-inch circles with cookie cutter. Put 1 tablespoon of cooled filling in center, fold and seal edges.

Bake in 375 degree oven until golden brown.

Source: Colavita Olive Oil