Crust:
- 3/4 cup margarine
- 1/2 cups sugar
- 2 eggs
- rind of 1 orange
- 4 tsp. orange juice
- 3 cups flour
- 2 tsp. baking powder
- 1 tsp. vanilla
Filling:
- 1 string of figs
- 8 oz. raisins
- 8 oz. brown sugar
- 1 lb. walnuts
- 1 lb. dates
- 1 orange
- 2 tsp. cinnamon
- 2 oz. whiskey
- 1/4 tsp black pepper
- 1 1/2 cup water
Frosting:
- 3 cups powdered sugar
- 4 oz. butter
- orange juice
Directions
Preheat oven to
375 degrees.
Crust:
In large bowl,
cream together first 3 ingredients. Add orange juice and
orange rind. In separate bowl, combine flour and baking
powder. Add to creamed mixture along with vanilla.
Filling:
Prepare several
days ahead of time. In a food grinder, grind figs and
raisins. In large saucepan, simmer raisins and figs with brown
sugar and water for 15 minutes. Grind walnuts, dates,
and orange. Stir into hot mixture along with cinnamon,
black pepper, and whiskey. Remove from stove, mix well,
cover, and let mellow for 3 days. Note: This recipe
makes enough filling for 2 batches of crust and can be divided
and frozen for up to six months.
Roll dough into
3" wide strips on pastry cloth. Lay filling down
the center and wrap dough to form a long
"sausage-like" cookie. Roll back and forth until
crust seems very thin. Cut in diagonal about every 1 1/2
inches. Place on cookie sheet close together and bake
for 10-13 minutes. Cookies should be barely brown.
Cool and store in tins 5 days, then frost.
Frosting:
In medium bowl,
mix together margarine and powdered sugar until well blended.
Add enough juice to make a thick glaze. Top cookies with
a thin coat. Let frosting dry a couple of hours then
store in tins as follows.
To Store:
Line tins with foil, place a layer of cookies, then a layer of
wax paper (NOT plastic wrap). Keep repeating, ending
with foil and then the lid.
| 
