Author: Theresa Peters and Dolores Benoit
Ingredients
- Filling
- pound pitted figs
- pound seedless raisins
- strip orange peel inches long
- pound sweet chocolate
- cup honey
- Pinch of pepper
- teaspoon cinnamon
- teaspoon ground allspice
- pound chopped candied fruit
- Dough
- cups sifted four
- cup sugar
- tablespoons baking powder
- teaspoon salt
- cups shortening
- eggs
- cup milk
- teaspoons vanilla
- teaspoons anise flavoring
- Frosting
- cups confectioners sugar
- tablespoons melted butter
- tablespoon vanilla
- cup barely lukewarm milk
- Colored sprinkles
Instructions
- Put figs, raisins, orange peel, and chocolate through food chopper, using medium blade.
- Add honey, spices, and fruit to mixture and blend well.
- Set aside.
- Sift flour, measure, and resift with sugar, baking powder, and salt.
- Cut in shortening with fingers until mixture resembles corn meal.
- Make a well in flour and break eggs into it.
- Add half of milk and both flavorings.
- Knead well for minutes, adding the balance of the milk gradually as you knead.
- Add only enough milk to make a medium soft dough, which is easy to handle.
- Divide dough into parts.
- Roll each portion into circular sheets inch and cut into shapes.
- Cut two shapes for each cookie.
- Place rounded tablespoonful of filling on one cookie, then cover with another.
- Make a inch slit in the top cookie.
- Press edges together.
- Bake on greased cookie sheet at for to minutes.
- Combine all (frosting) ingredients and blend well.
- Add a little more milk if necessary.
- Frost cookies and then sprinkle with colored sprinkles.
Tip
Makes 10 dozen.
Quote
“I remember everyone coming over for a cookie, making party at Grandma’s every year. It was so much fun!”
Quote
“These have been around a long time. Grandma Peters’ mom used this recipe too.”