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aunt lena's fig cookies

(1 rating)
onestopweddings avatar
Recipe by
Mary Muscarello
@onestopweddings
Tickfaw, LA

This recipe has been handed down since coming to America from Italy in the early 1900's. Many Italians came to America with their families recipes and over the years they have been added to and changed many times. It is an honor to make these every year at Christmas. I make them with my grandchildren and hope that one day they will make them with theirs.

(1 rating)
yield serving(s)
prep time 2 Hr
cook time 15 Min

Ingredients For aunt lena's fig cookies

  • MIX DRY INGREDIENTS
  • 5 c
    all purpose flour
  • 1 tsp
    salt
  • 5 tsp
    baking powder
  • 1 c
    crisco
  • MIX LIQUID INGREDIENTS
  • 1 c
    sugar
  • 1 tsp
    vanilla almond bark
  • 5
    eggs
  • 1/2 c
    milk
  • FRUIT (FIG) MIXTURE
  • 4 lb
    dried figs
  • 1/2 lb
    dates
  • 1 lb
    candied fruit mix
  • 1/2 lb
    roasted pecans
  • toasted orange peal
  • 2 c
    sugar
  • 1/2 tsp
    nutmeg
  • 1/2 tsp
    ground cloves
  • 4
    jiggers bourbon
  • 2 lb
    raisins
  • 1 lb
    prunes
  • 1/2 lb
    candied pineapple
  • 1/2 lb
    roasted almonds
  • 1/2 c
    honey
  • 1 tsp
    allspice, ground
  • 1 1/2 tsp
    cinnamon
  • 1 c
    boiling water

How To Make aunt lena's fig cookies

  • 1
    Once your dry ingredients and liquid ingredients are mixed, make a well in the flour mixture and pour in the liquid mixture. Mix thoroughly by hand and knead. Cover and let rest about 20 - 30 minutes
  • 2
    Cut the hard tips from the figs and boil in the water. Grind all fruit and nut mixture together (I use a hand grinder and mix figs, dates, raisins, candied fruit, pruned, almonds, pecans, honey, adding bourbon to prevent sticking inside the mixer. Once ingredients are grounded together, I add the spices and mix with my hands (want to use gloves because it is very messy)
  • 3
    Roll dough thin and cut into squares. Roll the figs about the size of your finger and place on the dough, roll up. When the dough touches, seal and roll into a log. Cut with a knife into 3 inch sections. Bake at 375 for about 15 to 20 minutes, or until golden brown. When cooled, make an icing with powdered sugar and water and spread, and sprinkle.
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