Posted By: Staff

Filling:6 Granny Smith apples, peeled and chopped fine (8 cups) 1 Bag (8 ounces) of Calimyrna figs, chopped fine (1 3/4 cups) 8 Ounces of whole pitted dates, chopped fine (1 3/4 cups) 1/2 Cup of fresh orange juice 1/3 Cup of sugar 1 Cup of chopped walnuts 5 Cups of all-purpose flour 2 Teaspoons of baking powder 1 Teaspoon of baking soda 1/2 Teaspoon of salt 1 Cup of butter or margarine, softened 1 Cup of sugar 2 Large eggs 1 Cup of sour cream 2 Teaspoons of vanilla extract Confectioner’s sugar


Filling:Combine apples, figs, dates, orange juice and sugar in a Dutch oven; cover and cook, stirring occasionally. Over medium-low heat until tender, about 25 minutes. Cook uncovered , stirring, until dry, 5 minutes or more. Cool completely. Refrigerate until ready to assemble the cookies. Stir in the walnuts. This should yield 6 1/2 cups. Grease 2 cookie sheets. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Beat the butter and sugar in a mixer bowl until light. Add eggs one at a time, beating until light and fluffy. Beat in the sour cream and vanilla. Gradually add dry ingredients, beating until blended. Wrap and refrigerate for 1 hour. Preheat the oven to 350F. Divide the dough into 8 equal pieces. On a lightly floured surface, roll 1 piece into an 8-inch rope. With a floured rolling pin, roll the rope into a 10 x 5-inch rectangle. Spoon 3/4 cup of filling down the center of the rectangle. Fold the sides over the filling and pinch together to seal. Place the seam side down on the cookie sheet. Repeat with the remaining dough and filling, arranging 4 logs on each sheet. Place the cookie sheets on 2 oven racks. Bake the logs for 22 to 28 minutes, until just golden, switching pans halfway through the cooking time. Cool on wire racks. Just before serving, Sift confectioner’s sugar over the logs. Cut into 1/2-inch slices with a serrated knife..


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