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Ingredients
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
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Directions
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.
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