With all my figs comming out I found a pretty easy recipe to put them to use. I used about 16 celeste figs. Everybody loved them.- Vinny


Fig Cookie Turnovers

From Diana Rattray,
Your Guide to Southern U.S. Cuisine.



INGREDIENTS:
· Cookie Dough:
· 1 cup sugar
· 1/2 cup shortening
· 2 eggs
· 1 teaspoon vanilla
· 2 1/2 cups all-purpose flour *see note below for self-rising flour
· 1/2 teaspoon salt
· 1/4 teaspoon baking soda
· milk
· sugar
· .
· Fig Filling:
· 2 cups chopped figs
· 3/4 cup sugar
· 3/4 cup water
· 1/2 cup chopped pecans or walnuts
PREPARATION:
Mix 1 cup sugar, the shortening, eggs and vanilla. Stir in flour, salt and baking soda. Cover and refrigerate for at least 1 hour.
Prepare Filling.
In a saucepan, combine fig filling ingredients. Cook, stirring constantly, until mixture thickens. Cool completely.
Heat oven to 400°. Roll dough about 1/16-inch thick on a floured surface. Cut into 3-inch rounds or squares. Spoon about 1 teaspoon fig filling onto one side of each circle leaving enough of an edge to seal. Fold dough over filling; pinch edges to seal. Place cookies about 1 inch apart on ungreased baking sheets. Brush with milk and sprinkle with sugar.
Bake until lightly browned, about 8 to 10 minutes. Immediately remove from baking sheet. Makes about 4 1/2 dozen fig turnover cookies.
*If using self-rising flour, omit salt and baking soda