Crust: In large bowl, cream together first 3 ingredients. Add orange juice and
In separate bowl, combine flour and baking powder. Add to creamed mixture along
Filling: Prepare several days ahead of time. In a food grinder, grind figs and
raisins. In large saucepan, simmer raisins and figs with brown sugar and water for
15 minutes. Grind walnuts, dates, and orange. Stir into hot mixture along with cinnamon,
black pepper, and whiskey. Remove from stove, mix well, cover, and let mellow for
3 days. Note: This recipe makes enough filling for 2 batches of crust and can be divided
and frozen for up to six months.
Roll dough into 3-inch wide strips on pastry cloth. Lay filling down the center
and wrap dough to form a long "sausage-like" cookie. Roll back and forth
until crust seems very thin. Cut in diagonal about every 1 1/2 inches. Place on
cookie sheet close together and bake for 10-13 minutes. Cookies should be barely
brown. Cool and store in tins 5 days, then frost.
Frosting: In medium bowl, mix together margarine and powdered sugar until well
blended. Add enough juice to make a thick glaze. Top cookies with a thin coat. Let
frosting dry a couple of hours then store in tins as follows.
To Store: Line tins with foil, place a layer of cookies, then a layer of wax
paper (NOT plastic wrap). Keep repeating, ending with foil and then the lid.
Posted by CookinMom at Recipe Goldmine May 14, 2001.