Italian Fig Cookies

Ingredients

2 cups shortening
3 cups white sugar
6 eggs
8 cups all-purpose flour
7 teaspoons baking powder
2 tablespoons vanilla extract
pinch salt
milk
3 – 5 pounds of figs
1 pound raisins
2 teaspoons ground cinnamon
1/2 cup white sugar
1 whole orange (with peel)
1 small apple
1 1/2 cups chopped pecans

Directions

To make dough, cream sugar and shortening: add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency.

To make filling, cut up figs, orange, and apple into small pieces, then pass through a food mill or grinder. The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, sprinkle them in over the mixture and mix it in by hand.

Preheat oven to 375 degrees F (190 degrees C). Roll out some dough faily thin. Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes.

Cherry Thumbprints

Ingredients

2/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
2 large egg whites
3/4 cup finely chopped walnuts
5 red glacé cherries, halved
5 green glacé cherries, halved

Directions

Preheat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour. Form dough into 20 1-inch diameter balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb to make a thumbprint. Place a cherry half in each indentation. Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.

Pine Nut Biscotti

Ingredients

1 cup pine nuts
2 cups flour
1 1/2 tsp baking powder
1/8 tsp salt
1/2 cup butter, softened
1 cup sugar
3 eggs
2 tbs lemon juice
2 tbs lemon zest, chopped fine

Directions

Toast pine nuts at 350F for 8 minutes, until browned. Reduce heat to 325F. Sift together the flour, baking powder and salt. In another bowl, beat the butter and sugar, then add each egg one at a time. While beating, add the juice and zest. Add the flour mixture and continue beating until blended. Fold in the toasted pine nuts. Divide the dough in half, and form two loaves about 14 inches long and 2 inches wide. Place loaves on a greased baking sheet, and bake for 30 minutes. Remove from oven and let cool for about 5 minutes. Slice into 3/4 inch slices, and place slices back on the baking sheet. Bake for another 10 minutes, flip the slices, then bake another 5-10 minutes

Sugar Cookies

Ingredients

1/2 cup butter
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Additional sugar

Directions

In a mixing bowl, cream butter, shortening and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Shape into 1-in. balls. Roll in sugar. Place on greased baking sheet; flatten with a glass. Bake at 350 degrees F for 10-12 minutes.

Fattigmann

Ingredients

3 egg yolks
3 tablespoons sugar
3 tablespoons heavy cream
1/4 teaspoon crushed cardamom
or 1 teaspoon brandy
1 1/4 to 1 1/2 cup flour
powdered sugar

Directions

Beat egg yolks until light. Add sugar and cream, beat well. Blend in cardamom or brandy. Add flour and mix well to make a smooth dough. Roll out to 1/16″ thickness. Cut in strips about 1 1/2″ wide. Cut diagonally at 4″ intervals. Make 2″ slit crosswise in centre and slip one end through slit, to make a “bow”. Deep fry in hot deep fat (350 F) until delicately browned, about 1-1/2 minutes. Drain on paper towels. Cool and sprinkle with powdered sugar.