Ingredients Jump to Instructions ↓

  1. 1 c Shortening

  2. 1/2 c Granulated sugar

  3. 3/4 c Corn syrup

  4. 1/4 ts Maple flavoring

  5. 2 Eggs; beaten

  6. 4 1/2 c All-purpose flour; sifted

  7. 1 ts Baking powder

  8. 1/2 ts Salt

  9. Fig filling: 1 1/2 c Dried figs

  10. 1 c Cold water

  11. 1/2 c Corn syrup

  12. 1 ts Lemon rind; grated

  13. 6 tb Granulated sugar

  14. Few grains salt 1 tb Lemon juice

  15. 1/2 c Chopped nuts

Instructions Jump to Ingredients ↑

  1. Recipe by: Mary M McBride's Encyclopedia of Cooking Cream the shortening and sugar; beat in the corn syrup, maple flavoring and eggs. Sift together the flour and salt; stir into the shortening mixture. Shape the dough into two rolls about 2 1/2-inches in diameter. Wrap in plastic wrap and chill for several hours. For the filling, cover the figs with boiling water and let stand for 10 minutes; drain, clip off the stems and cut fairly fine with scissors. Add the cold water and cook for about 10 minutes until tender. Add the corn syrup and lemon rind; cook for a few minutes longer. Mix the sugar, flour and salt; add all at once and cook, stirring, until thickened and clear. Remove from heat; add the lemon juice and nuts. Cool. Preheat oven to 400 degrees. Cut the rolls of dough into thin slices. For star cookies, put a small spoonful of fig filling in the center of a cookie slice; then with your fingers, fold up the edges and pinch in place to make a reasonable facsimile of a star. For filled cookies, put slices together in pairs with a dot of fig filling between them; press the edges together and prick the top with a fork or mark with a knife. Bake either cookie for 8 to 10 minutes, or until delicately browned around the edges. Cool on racks. Makes about 3 dozen filled cookies or 6 dozen stars. Penny Halsey (ATBN65B). Note: To freshen the cookies, reheat them in the oven for a few minutes and serve warm. --


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