Cuccidatti (fig Cookies)

Ingredients

• 2 lbs figs
• 1 1/2 cups raisins
• 1 lb dates
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon cinnamon
• 1 cup nuts, chopped
• 4 ounces whiskey
• to taste brandy
• 1 orange (skin and all)
• 10 cups flour
• 2 teaspoons salt
• 2 cups sugar
• 5 teaspoons baking powder
• 2 cups crisco
• 1 1/2 cups margarine
• 6 whole eggs, beaten
• 1 tablespoon vanilla
• 3/4 cup milk

Recipe

• 1 remove hard knob on one end of figs and discard.
• 2 soak figs, raisins and dates in hot water for 1 hour.
• 3 drain.
• 4 put figs, dates and raisins through food grinder; add remaining ingredients, put through blender to puree. mix well, it's easier to prepare the fig filling one day and proceed the next day.
• 5 refrigerate filling.
• 6 sift flour, salt, granulated sugar and baking powder together in large bowl or kettle. cut crisco and margarine in with pastry blender (as for pie crust). make a well in center, add eggs, vanilla and milk.
• 7 blend thoroughly using hands.
• 8 roll out on floured surface into 3 x 10-inch rectangle about 1/8-inch thick.
• 9 place filling in center, fold long edges to center and pinch edges to seal.
• 10 cut 1 1/2-inch slices.
• 11 bake on lightly greased cookie sheet at 350 degrees for 10 to 15 minutes.
• 12 continue until dough and filling are used up.
• 13 frost with a plain frosting: powdered sugar, milk and vanilla.
• 14 garnish with sprinkles or jimmies.
• 15 recipe can be divided in half.
• 16 do not overcook.
• 17 should be light in color.