• 4 lbs white figs (the white figs are sweeter then the purple figs)
• 1 lb golden raisins
• 1 cup candied fruit
• 1 lb walnuts
• 1 lb almonds
• 1 pint milk
• orange rind and cinnamon, for taste
• 1 pint honey
• 1/2 cup brandy
  
  Dough
  
• 5 lbs. all-purpose flour
• 2-1/2 Tbsp. baking powder
• 2-1/2 Tbsp. pure vanilla extract
• 6 eggs, beaten
• 1-1/2 lbs. shortening
• 1-1/2 lbs. sugar
• 1 orange rind, grated

Filling:
Grind all of the filling ingredients together and mix with one pint of honey and 1/2 cup brandy (you can make the filling ahead of time. . just refrigerated and allow to warm up at room temp)

Dough:
Mix all ingredients together. Roll dough thin and cut into strips about 3" wide. Make a roll of fig filling and place in middle of dough strip. Fold dough around filling until sealed. Cut into desired lengths and snip side with an angle cut to make a claw shape

Place onto greased cookie sheets. Bake at 350 for 15 minutes. Turn over and bake other side until golden brown. Allow cookies to cool.

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