---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Italian Fig Cookies
  Categories: Cookies
       Yield: 1 servings
  
            Dough:
   5 1/2 c  All-purpose flour
     1/2 c  Granulated sugar
       6 tb Double acting baking powder
     1/4 ts Salt
       2 tb Anisette liqueur
       6 lg Eggs
       2 ts Pure vanilla extract
       1 lb Unsalted butter
            Filling:
       3 c  Raisins
       1 lb Dried figs
     1/2 c  Light brown sugar
       1 c  Walnuts
     3/4 ts Ground cinnamon
       2 ts Water
  
   Recipe by: MGBE35A    B Christensen
       Mix Flour, Sugar, Salt and Baking Powder in a large bowl. Cut in Butter
   until coarse meal.  Make a well and add Eggs and vanilla, mixing with
   fingers or fork until mixture leaves side of bowl. Knead until smooth, set
   aside. Immerse dried Figs in hot water for about 5 minutes, drain, remove
   stem and chop. Chop or grind Figs and Walnuts.  Add Cinnamon, Brown Sugar
   and Water.  Cook over low heat until fruit is soft and filling has
   thickened.  Set aside, cool.
       Roll dough thin, cut in " circles with cookie cutter. Put 1 Tablespoon
   of filling in center, fold and seal edges by moistening edge with a little
   water.  Bake in 350F oven for 15 to 20 minutes or until golden brown.
     Contributed by Bev Christensen. Formatted by Olivia Liebermann.
  
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