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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For cookie dough, sift flour, baking powder, and salt into a large bowl. | 2. Add sugar and stir well. | 3. Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal. | 4. In a bowl, beat egg, vanilla and milk together. | 5. Add egg mixture to the flour mixture and mix with an electric mixer for about 3 minutes until well blended; dough will be soft. | 6. (The original recipe says to knead the mixture for 5 minutes on a floured surface, but I find my Kitchen-Aid works great for this step!) Divide the dough into four pieces and wrap each piece with plastic wrap. | 7. Refrigerate dough for 45 minutes. | 8. To make the filling, grind figs, dates and raisins in a food processor until coarse. | 9. (If you don't have a food processor, you can chop by hand until coarse) Place chopped figs, dates and raisins in a bowl. | 10. Add remaining filling ingredients and mix well. | 11. (Mixture will be thick) Set aside mixture. | 12. Preheat oven to 375°F. | 13. Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed. | 14. On a floured surface (I often use confectioner's sugar for rolling my dough), roll the dough to a 12-inch square. | 15. Cut dough into 2X3-inch rectangles. | 16. Spoon about 1 teaspoon of filling onto each rectangle. | 17. Carefully fold the long edges over to meet in the center and pinch to seal seam. | 18. Place each cookie, seam side down, on a baking sheet, making sure you leave at least 1-2 inches between each cookie. | 19. Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife. | 20. Bake for about 12-15 minutes, or until cookies are golden in color. | 21. Remove from oven and transfer cookies to a wire rack to cool. | 22. For icing, place confectioner's sugar in a bowl. | 23. Add just a little water or milk, until you get a smooth consistency- but not runny! | 24. Ice the tops of each cookie and sprinkle with colored sprinkle. | 25. Let icing dry completely before stacking! | 26. Store in air-tight containers up to 2 weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	4	cups	unbleached	-	-	-	-
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
vegetable shortening	1	cup		1845.0	0.0	0.0	205.0
egg	1			71.5	0.36	6.28	4.755
vanilla extract	1	tablespoon		37.44	1.6445	0.0078	0.0078
milk	1/2	cup		74.42	5.8316	3.843	3.9894
fig	1	cup	dried	-	-	-	-
date	1	cup	pitted dried	414.54	110.2941	3.6015	0.5733
raisin	3/4	cup		373.725	98.406	4.1951	0.5692
honey	1/4	cup		-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
orange marmalade	1/4	cup		196.8	53.04	0.24	0.0
walnut	1/2	cup	chopped	963.56	0.0	0.0	109.0
confectioner ' sugar	2	cups		-	-	-	-
water				-	-	-	-
sprinkle			colored	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.