Cookie Dough

4 C. Flour

3 C. Cake Flour

2 Tbsp plus 2 tsp. Baking Powder

1½ tsp. Salt

1¾ C. Sugar

3½ Sticks Butter

4 Eggs beaten

½ C. Milk

1½ Tbsp. Vanilla

2 tsp. Almond Extract

In a large bowl, mix together flour, cake flour, baking powder, salt and sugar. Work the butter in with your fingertips.

Combine eggs, milk, vanilla and almond extract. Add to flour and stir together until all liquid is absorbed. You may have to add a little more milk if dough appears too dry. Cover bowl with dish towel. On floured pastry cloth, roll small pieces of dough into ovals. Place some of the fig filling on dough, roll to seal. Shape cookies into a curve or half circle. Prick top side of cookie with tiny scissors. Make four cuts into each end. Brush lightly with beaten whole egg and sprinkle with tiny colored candies. Place on ungreased cookie sheet and bake at 375 - 400~ about 20 minutes or until lightly browned.

They freeze very well

Fig Filling

2 lbs. Dried Figs

1 C. Chopped Dates

2 Orange Rinds chopped

2 tsp. Cinnamon

¼ tsp. Salt

1½ C. Filberts chopped and toasted

2 C. Dark Raisins

3 oz. Red or White Wine

The day before making cookies, grind together figs, dates, orange rinds, cinnamon, salt. Add filberts, raisins, and wine. Cover with plastic wrap. Keep in a cool place until used. Do not refrigerate

Michele Denaro Bovich