Italian Fig Cookies

• 1 3/4 c. Crisco
• 1 3/4 c. sugar
• 6 eggs
• 1/2 c. milk
• 8 to 9 c. flour
• 4 tsp. baking powder
• 3 tsp. vanilla
• 2 pkg. figs (12 oz. roll)
• 1 lb. raisins
• 1/2 c. honey
• 1 lb. chopped or slivered almonds
• juice of 1 orange
• grated peel
• 2 tsp. vanilla
• 1/2 c. liqueur (if desired, any kind, brandy, Schnapps)

1. Soak figs and raisins in water overnight (cover fruit).
2. Drain and reserve liquid.
3. Put in food chopper or processor and chop. Transfer to kettle; add honey and juice and let cook for at least 1/2 hour.
4. Watch carefully and add some of the reserved juice if necessary.
5. Add almonds.
6. Roll out dough.
7. Starting at one end, put a line of figs about 1 1/2-inches; fold over and cut, then start another row.
8. Cut roll into squares of desired size.
9. Bake in 350u0b0 oven for about 20 minutes.

crisco, sugar, eggs, milk, flour, baking powder, vanilla, figs, raisins, honey, almonds, orange, peel, vanilla, liqueur

Taken from www.cookbooks.com/Recipe-Details.aspx?id=810762 (may not work)