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Italian Fig Cookies I

Reviewed: Mar. 2, 2012
This is very similar to my great great grandmother's recipe, who also brought it from Italy in the early 1900s.(we use walnuts instead of pecans, and leave out the apple, but hey, perfection is all in the eye of the beholder. The one thing that I would definitely recommend though is allowing the fig mixture to sit for a few hours to a few days before making the cookies. This allows the flavors to meld together and it makes them taste better consistently. They are well worth the time and effort.
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