Fig Pseudonymous Cookies

Okay, so presentation wise they would have came out better had I not sliced my two end fingers on my left hand while preparing cucumbers for today’s batch of sweet gherkin pickles. But they still taste just as good as the real thing… thicker, but that’s only because I didn’t roll the dough out thin enough.

1 cup sugar
½ cup Crisco shortening
2 large brown eggs
1 tsp vanilla extract
2½ cups all purpose flour
¼ tsp baking soda
½ tsp salt
2 cups fig preserves

Combine sugar and shortening in large bowl and beat with electric mixer for 30 seconds to combine. Add eggs and vanilla extract and mix until well combined. In small bowl, combine flour, salt and baking soda and mix well. Blend into sugar mixture and blend well, scraping sides of bowl. Cover and refrigerate for two hours.

Preheat oven to 375º

Separate mixture into two batches. Roll out the first batch about 1/16th inch thickness. Using parchment paper makes moving dough to cookie sheet easier. Place on ungreased cookie sheet. Spread with fig preserves.

Roll out second batch of dough to the same thickness. Place on top of preserves. If you really want to make them like the real thing, cut 3-4 strips and press sides together to seal. Otherwise, press sides all around to seal. Bake in 375º oven 15-20 minutes until light golden brown. Remove and cool completely before cutting into squares.



© Crackerberries 2009