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ITALIAN FIG BUNDLES Recipe

   
 

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      ITALIAN FIG BUNDLES

Category   Desserts - Breads
Sub Category   None

Ingredients
3/4 C. BUTTER SOFTENED
3/4 C. SUGAR
1 T. BAKING POWDER
1/4 t. SALT
1/4 C. MILK
1 EGG
1 t. VANILLA
3 & 1/2 C. FLOUR
2/3 C. DRIED FIGS SNIPPED
 
2/3 C. PITTED DATES
1/3 C. RAISINS AND 1/3 C. NUTS
3 T. ORANGE JUICE
1/2 t. CINNAMON
1 t. FINLEY SHREDDER ORANGE PEEL
1 EGG
1 T. WATER
COARSE SUGAR

Instructions
IN LARGE BOWL BEAT BUTTER ON MED SPEED 30 SECONDS. ADD SUGAR,BAKING POWDER AND SALT. BEAT IN MILK,EGG AND VANILLA. BEAT IN FLOUR FIRST BY MIXER THAN ADD REMAINING FLOUR WITH SPOON. DIVIDE DOUGH IN FOURTH. COVER CHILL 30 MIN.
FILLING- IN FOOD PROCESSOR, COMBINE FIGS,DATES,NUTS,RAISINS, ORANGE PEEL, ORANGE JUICE AND CINNAMON. PROCESSES WITH ON AND OFF PULSES UNTIL CHOPPED.
ROLL OUT ON OF THE DOUGH PIECES INTO 1/8 INCH RECTANGLE. TRIM TO 10 X 8 RECTANGLE.CUT WITH FLUTED PASTRY WHEEL INTO 2 INCH SQUARES. PLACE HALF OF THE SQUARES ON GREASED SHEET .PUT 1 ROUNDED t. ON CENTER OF EACH SQUARE. CUT X INTO CENTER OF REMAINING SQUARES. COMBINE EGG AND WATER. BRUSH SOME ONTO EDGES OF SQUARE WIH FILLING. TOP WITH CUT SQUARES PRESS EDGES TO SEAL. BRUSH TOPS WITH EGG MISTURE AND SPRINKLE WITH SUGAR
BAKE AT 350 12 - 15 MIN. OR TILL GOLDEN BROWN..PUT ON WIRE RACK COOL. MAKES ABOUT 40 COOKIES.
Serving Suggestions
LAYER COOKIES BETWEEN WAX PAPER IN AIRTIGHT CONTAINER. STORE ROOM TEMP 3 DAYS OR FREEZE 3 MONTHS.


Originally Submitted
10/5/2012





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