“This isn’t your normal Italian Fig Cookie recipe, but it’s very good!The difference in this recipe, it that it calls for maraschino cherries and Amaretto!Yum!They do take a little time to make, put they are very good and the flavor improves after a day or two. It wouldn’t be Christmas without them!”
2cupschopped dried figs
1cupmaraschino cherry, chopped
1/2 cupchopped pecans
1/4 teaspoonbaking powder
In blender, blend figs, cherries, pecans and Amaretto; set aside.
Preheat oven to 350°F degrees.
In a large mixing bowl, combine flour, baking powder and sugar.
Cut in butter with a pastry blender or a fork.
Add eggs, vanilla and milk; mix well.
Roll out strips of dough and cut into 2×4-inch rectangles.
Place a teaspoonful of filling onto each rectangle.
Roll so that short ends make the seam and place seam side down on a baking sheet.
Bake for about 20 minutes, or until lightly brown.
Do not over bake!
Let the cookies cool completely.
To make icing, mix a small bowl of powdered sugar with very little water.
Add water a little at a time until icing is a smooth constancy that can spread easily, but not runny.
Ice cookies and add sprinkles.
Store up to 3 weeks in tins until ready to serve.
“What an amazing flavor combination. These were a big hit at our gathering. Now I need to make more for Christmas.”