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“From BHG 1988.”
READY IN:
2hrs 30mins
YIELD:
5 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan combine the figs, water and brandy. Bring to a boil, then reduce heat and cook and stir till very thick, about 2-3 minutes. Stir in almonds and cool.
  2. Combine shortening and butter until fluffy; add egg and vanilla. Add half the flour and milk, then stir in the remaining flour by hand.
  3. Cover and chill 30 minutes.
  4. Divide dough in half. Roll out one portion on a floured board into a 10x9 inch rectangle. Spread half the filling to within 1/2 inch of the edge.
  5. Roll up, jelly roll style, starting from the 9 inch edge. Pinch edge to seal. Repeat with remaining dough and filling.
  6. Wrap rolld in waxed paper and freeze 2 hours or chill overnight.
  7. Cut into 1/4 inch slices and put on greased cookie sheets.
  8. Bake at 350 degrees for 10-12 minutes. Cool on cookie sheet 1 minute, then remove to rack.

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