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Ingredients
- 5 1/2 c. All-purpose flour
- 1/2 c. Granulated sugar
- 6 Tbsp. Double acting baking pwdr
- 1/4 tsp Salt
- 2 Tbsp. Anisette liqueur
- 6 lrg Large eggs
- 2 tsp Pure vanilla extract
- 1 lb Unsalted butter
- 3 c. Raisins
- 1 lb Dry figs
- 1/2 c. Light brown sugar
- 1 c. Walnuts
- 3/4 tsp Grnd cinnamon
- 2 tsp Water
Directions
- Mix Flour, Sugar, Salt and Baking Pwdr in a large bowl. Cut in Butter till coarse meal. Make a well and add in Large eggs and vanilla, mixing with fingers or possibly fork till mix leaves side of bowl. Knead till smooth, set aside. Immerse dry Figs in warm water for about 5 min, drain, remove stem and chop. Chop or possibly grind Figs and Walnuts. Add in Cinnamon, Brown Sugar and Water. Cook over low heat till fruit is soft and filling has thickened. Set aside, cold.
- Roll dough thin, cut in " circles with cookie cutter. Put 1 Tbsp. of filling in center, fold and seal edges by moistening edge with a little water. Bake in 350F oven for 15 to 20 min or possibly till golden.
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