Busters Recipes

Fig and Date Bar Cookies

Crust
3/4 cup margarine
1/2 cup granulated sugar
2 eggs
Rind of 1 orange
4 teaspoons orange juice
3 cups flour
2 teaspoons baking powder
1 teaspoon vanilla extract

Filling
1 string of figs
8 ounces raisins
8 ounces brown sugar
1 pound walnuts
1 pound dates
1 orange
2 teaspoons cinnamon
2 ounces whiskey
1/4 teaspoon black pepper
1 1/2 cups water

Frosting
3 cups powdered sugar
4 ounces butter
Orange juice

Preheat oven to 375 degrees F.

Crust: In large bowl, cream together first 3 ingredients. Add orange
juice and orange rind. In separate bowl, combine flour and baking
powder.
Add to creamed mixture along with vanilla.

Filling: Prepare several days ahead of time. In a food grinder, grind
figs and raisins. In large saucepan, simmer raisins and figs with
brown
sugar and water for 15 minutes. Grind walnuts, dates, and orange.
Stir
into hot mixture along with cinnamon, black pepper, and whiskey.
Remove
from stove, mix well, cover, and let mellow for 3 days.

Note: This recipe makes enough filling for 2 batches of crust and can
be divided and frozen for up to six months.

Roll dough into 3-inch wide strips on pastry cloth. Lay filling down
the center and wrap dough to form a long "sausage-like" cookie. Roll
back
and forth until crust seems very thin. Cut in diagonal about every 1
1/2 inches. Place on cookie sheet close together and bake for 10-13
minutes. Cookies should be barely brown. Cool and store in tins 5
days,
then frost.

Frosting: In medium bowl, mix together margarine and powdered sugar
until well blended. Add enough juice to make a thick glaze. Top
cookies
with a thin coat. Let frosting dry a couple of hours then store in
tins
as follows.

To Store: Line tins with foil, place a layer of cookies, then a layer
of wax paper (NOT plastic wrap). Keep repeating, ending with foil and
then the lid.

Servings: 4
NOTE: You have to make the filling 3 days ahead.