The fresh fig cookies recipe is about the most unattractive cookie I’ve ever made, but they are very delicious! Everyone loves them in our house. I want to try to make them puffier next time, they are just too flat.
The initial batch was made into quite large cookies. They resembled cakes greatly. They were wonderful in the second batch, which I made much smaller.
- 2 cups vegetable shortening
- 3 cups of white sugar
- 6 eggs
- 8 cups all-purpose flour
- 7 teaspoons of baking powder
- 2 tablespoons vanilla extract
- 1 pinch of salt
- 2 cups of whole milk
- 4 pounds of dried figs or fresh figs
- 1 pound of raisins
- 2 teaspoons ground cinnamon
- ½ cup white sugar
- 1 whole orange, with skin
- 1 small apple
- 1 ½ cups chopped walnuts
- 1 cup of water
HOW TO MAKE FRESH FIG COOKIES RECIPE
To make the dough, cream together the sugar and butter. Add the eggs, vanilla, and salt.
Mix the flour and baking powder by hand. Knead the dough until smooth and workable.
Add the milk to achieve a workable consistency. (This takes a while and you’ll get a workout, but you’ll know when it’s right.)
To make the filling: cut the figs, the orange, and the apple into small pieces. (It’s easier to grind this way.)
Grind figs, raisins, oranges, and apples. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. (I don’t use water, apple and orange juice are enough.)
Spices and chopped nuts are added to the ground fig mixture. After grinding the fig mixture, I sprinkle them over the mixture and mix (knead) it by hand. CLINGY! Oh well.
Preheat the oven to 375 degrees F (190 degrees C).
Roll out a little dough. (It should be something thin). Put the fig mixture in a line.
Wrap the dough over the mixture, sealing the figs within the dough.
Trim to the desired length, using a diagonal cut. Make small diagonal cuts on the sides of the cookies.
Bake on an ungreased baking sheet for 10–15 minutes. (The dough also makes good cookies without the filling.) wonderful with coffee.