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In large bowl of an electric mixer, beat butter, granulated sugar, and
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brown sugar until creamy. Beat in eggs and vanilla. In another bowl, stir
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together whole wheat flour, all purpose flour, wheat germ, salt, and baking
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soda; gradually add to butter mixture, blending thoroughly.
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Cover dough tightly with plastic wrap and refrigerate until easy to handle
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(at least 1 hour) or until next day. meanwhile, prepare fruit filing of
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your choice; set aside.
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Divide dough into 2 equal portions. Return one portion to refrigerator. On
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a floured board, roll out other portion to a straight-edged 9 X 15 inch
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rectangle; cut lengthwise into three strips.
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Divide cooled fruit filing into 6 equal portions and evenly distribute one
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portion down center of spatula to lift sides of each dough strip over
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filling, overlapping edges slightly on top. Pres together onto greased
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baking sheets (seam side should be down). Brush off excess flour.
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Refrigerate for about 15 minutes. Meanwhile, repeat rolling and filling
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with remaining dough.
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Bake in a 375 degree oven for 15 to 20 minutes or until browned. Let cool
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on baking sheets on a rack for about 10 minutes; then cut each strip
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crosswise into 4 pieces. Transfer cookies to racks and let cool completely.
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Store covered. Makes 4 dozen.
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Fig filling. Using a food processor or a food chopper fitted with a medium
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blade, grind together 1 pound dried figs (about 2 cups tightly packed) and
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1/2 cup walnuts or almonds. Turn into a medium size pan and add 1/3 cup
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sugar, 1/2 cup water, 1 teaspoon grated lemon peel and 2 tablespoons lemon
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juice. Place over medium heat and cook, stirring until mixture boils and
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becomes very thick (5 to 8 minutes). Let cook completely.
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Prune filling. Follow directions for fig filling, but substitute 2 cups
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lightly packed moist pack pitted prunes for figs and add 3/4 teaspoon
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ground cinnamon with sugar.
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Apricot filling. Follow directions for fig filling, but substitute 3 cups
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lightly packed dried apricots for figs and use 1 teaspoon grated orange
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peel in place of lemon peel.
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Date filing. Follow directions for fig filling, but substitute 1 pound
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pitted dates for figs and increase lemon peel to 2 teaspoons.
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Recipe by: Sunset Cookies
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Posted to JEWISH-FOOD digest by Jim and Cindy on
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Aug 25, 1998, converted by MM_Buster v2.0l.
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