Filling-
Grind everything together in food processor, saving cloves,
cinnamon, pinapple, and karos syrup for last. grind a second
time and mix well. Place in plastic container and make holes in
mixture. Pour whiskey into holes and set in refrigerator for a
few weeks. Mix well.
Dough-
Preheat oven to 350°F. Beat eggs with milk, vanilla, and sugar
for 10 minutes. Mix crisco with four and baking powder. Make
a hole in center of flour mixture, add eggs in hole and knead
well. Roll out dough until thin and cut into strips. Place fig
filling in a log in the middle of each strip and roll dough around
it. Cut log diagonally to make cookies. Bake for 20 minutes.
Frosting-
Combine powdered sugar, crisco, and vanilla, and add a little milk.
Beat in mixer. Continue adding milk to reach appropriate
consistency. Using a knife, spread frosting over cookies.
Originally Submitted
1/8/2011
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