Ingredients Jump to Instructions ↓

  1. 3 cups Flour, sifted

  2. teaspoon Salt

  3. teaspoon Cinnamon

  4. cup Butter or margarine

  5. cup Brown sugar - dark, firmly packed

  6. cup Brown sugar - light, firmly packed

  7. 2 eaches Egg whites

  8. 1 teaspoon Vanilla

  9. **FIG FILLING **

  10. 3 cups Figs, fresh, finely chopped (see note)

  11. cup Water

  12. 2 tablespoons Sugar

  13. 2 tablespoons Lemon juice

Instructions Jump to Ingredients ↑

  1. Sift flour with salt and cinnamon. Cream butter and sugars until very fluffy; beat in egg whites and vanilla. Slowly work in flour; wrap dough and chill 2 to 3 hours. Meanwhile, prepare filling. Simmer the ingredients together, stirring frequently, 5 to 7 minutes until thick. Cool but do not chill. When dough has chilled long enough, preheat oven to 350 degrees. Roll out dough, a small portion at a time, ¼ inch thick and cut in pieces about 2½ inches wide and 3 inches long. Place a level teaspoon of fig mixture in the center of each and fold dough around filling as though folding a business letter. Flatten cookies slightly and place seam down 1 inch apart on ungreased baking sheets; bake about 12 minutes until lightly browned and just firm. Cool on racks. NOTE: If fresh figs are not available, substitute 2 cups finely chopped dried golden figs and increase water to 1 cup.

  2. Submitted By PAT STOCKETT On 09-29-94


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