Recipe: Italian Fig Cookies (filled like jelly roll, sliced, and outer edge snipped)

ITALIAN FIG COOKIES
Adapted from source: Italian American Favorite Recipes by Mrs. Mary Pastis

FOR THE FILLING:
1 1/2 cup dried figs
3/4 cup light raisins
1/4 cup slivered almonds
1/4 cup sugar
1/4 cup hot water
1/4 tsp cinnamon
dash of pepper
FOR THE DOUGH:
2 1/2 cups flour
1/3 cup sugar
1/4 tsp baking powder
1/2 cup shortening
2 tbsp butter
1/2 cup milk
1 beaten egg

TO PREPARE THE FILLING:
Put figs, raisin and nuts through food chopper.

In mixing bowl combine 1/4 cup sugar, water, cinnamon and dash of pepper. Stir into fruit mixture. Set this mixture aside.

TO PREPARE THE DOUGH:
Combine flour, 1/3 cup sugar, and baking powder. Cut in shortening and butter till all mixture resembles small peas. Stir in milk and egg till dry mixture is moistened.

TO SHAPE AND BAKE THE COOKIES:
Preheat oven to 350 degrees F.

On lightly floured surface roll dough to 18x16-inch rectangle. Cut into 4 (18x4-inch) strips. Spread about 1/2 cup fig mixture over each strip. Roll each strip up, jelly roll fashion, starting at long side. Cut each filled strip into 6 (3-inch) lengths.

Place cookies, seam side down, on ungreased cookie sheet. Curve each slightly. Snip outer edge of curve 3 times

Bake at 350 degrees till lightly browned, 20 to 25 minutes.

Remove from cookie sheet; cool on rack.

Frost with confectioners icing; sprinkle with multi-colored candies, if desired.