Filled Christmas Cookies (Fig Cookies)

Filled Christmas Cookies (Fig Cookies)
Print Recipe
Filled Christmas Cookies (Fig Cookies)
Print Recipe
  1. Soak the raisins and figs in water for 1/2 hour.
  2. Drain the soaked fruit.
  3. Grind together the raisins, figs, walnuts, peaches, cherries and dates.
  1. Cream together the shortening, sugar, milk and salt in very large bowl.
  2. Add the eggs and vanilla and mix.
  3. Add the baking powder and flour and mix the dough thoroughly.
  4. Roll out the dough about ½ cup at a time into 4 x 10-inch rectangles.
  5. Spread filling lengthwise down the middle of the rectangle.
  6. Roll the dough up lengthwise, place seam side down.
  7. Cut each roll diagonally into ½-inch pieces.
  8. Bake cookies about 20 minutes at 350˚F.
  1. Combine the powdered sugar, butter, vanilla, and milk to make the frosting.
  2. Frost when the cookies are cool, and sprinkle them with colored sugar.
Recipe Notes

Note: This makes 7½ pounds of dough and 5 pounds of filling. To stay on track for balance, you may choose to break it out into 5 batches of 1½ pounds of dough to each pound of filling.

It's hard to imagine a regular family recipe that makes a larger amount of cookies than this one does. It's good to do with someone else to share the cost, labor and output. I had an awesome time doing this down in Connecticut with Joe. If you don’t have one, make friends with someone with a food grinder attachment for his or her KitchenAid mixer so you can grind the fruit for the filling.

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