1 c Shortening

(part butter or margarine 1/2 c Granulated sugar

3/4 c Corn syrup

1/4 ts Maple flavoring

2 Eggs; beaten

4 1/2 c All-purpose flour; sifted

1 ts Baking powder

1/2 ts Salt

Fig filling: 1 1/2 c Dried figs

1 c Cold water

1/2 c Corn syrup

1 ts Lemon rind; grated

6 tb Granulated sugar

Few grains salt 1 tb Lemon juice

1/2 c Chopped nuts

Recipe by: Mary M McBride’s Encyclopedia of Cooking Cream the shortening and sugar; beat in the corn syrup, maple flavoring and eggs.
Sift together the flour and salt; stir into the shortening mixture.
Shape the dough into two rolls about 2 1/2-inches in diameter.
Wrap in plastic wrap and chill for several hours.
For the filling, cover the figs with boiling water and let stand for 10 minutes; drain, clip off the stems and cut fairly fine with scissors.
Add the cold water and cook for about 10 minutes until tender.
Add the corn syrup and lemon rind; cook for a few minutes longer.
Mix the sugar, flour and salt; add all at once and cook, stirring, until thickened and clear.
Remove from heat; add the lemon juice and nuts.
Cool.
Preheat oven to 400 degrees.
Cut the rolls of dough into thin slices.
For star cookies, put a small spoonful of fig filling in the center of a cookie slice; then with your fingers, fold up the edges and pinch in place to make a reasonable facsimile of a star.
For filled cookies, put slices together in pairs with a dot of fig filling between them; press the edges together and prick the top with a fork or mark with a knife. Bake either cookie for 8 to 10 minutes, or until delicately browned around the edges.
Cool on racks.
Makes about 3 dozen filled cookies or 6 dozen stars.
Penny Halsey (ATBN65B).
Note: To freshen the cookies, reheat them in the oven for a few minutes and serve warm. —–