7 c. all-purpose flour
1 1/4 c. sugar
4 tbsp. baking powder
1 3/4 c. shortening
2 or 3 eggs
1 tbsp. vanilla
1 tsp. salt
2 tsp. anise extract

Mix all ingredients to form a dough. Add milk if stiff. Roll into strips and fill with fig filling. Cover and cut into 1 1/2 inch cookies. When cool, add icing and beads. Makes about 75 to 90 fig cakes. Very crisp and tender.

FIG FILLING:

5 pkg. figs
1 lb. dates
1 lb. glaced fruit
2 oranges, juice and peel
Raisins
Vanilla
Cinnamon

Grind figs, fruit, orange peel. Cook together. You may add fruit juices and a little whiskey, if thick. Whiskey is optional. Use your own judgment, if using fresh figs.