From the AllRecipes.com website...

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X Cookies 

"This is a tasty filled cookie in a cake-like pastry. The filling is mostly
figs, with some nuts and raisins, chocolate and cinnamon. The cookies are
filled, then cut and formed into X shapes before baking."
 
PREP TIME  45 Min
COOK TIME  15 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 5 dozen cookies

INGREDIENTS
* 4 cups all-purpose flour
* 2/3 cup sugar
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup butter, cubed
* 1 egg
*  
* 3/4 pound dried figs
* 1/2 cup chopped almonds, toasted
* 1/3 cup apricot preserves
* 1/4 cup golden raisins
* 1/4 cup chopped candied orange peel
* 1/3 cup semisweet chocolate chips
* 1/4 cup dark rum
* 1/2 teaspoon ground cinnamon
*  
* 1 egg, beaten
* 2 tablespoons milk
*  
* 1/2 cup confectioners' sugar for dusting
DIRECTIONS
1. In a medium bowl, stir together the flour, sugar, baking powder, and salt.
Cut in butter using a pastry blender, or pinching between your fingers. Add egg,
and mix until a dough forms. It may take a couple of minutes of mixing. When the
dough starts to hold together, turn it out onto a floured surface and knead
briefly. Shape dough into a long roll, wrap, and set aside.
2. Place the figs, almonds, apricot preserves, raisins, orange peel, chocolate,
rum, and cinnamon into a food processor or blender. Process until finely
chopped. If the fruit is hard, it may be soaked in boiling water to soften for
15 minutes before processing.
3. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix
together the remaining egg and milk to make an egg wash.
4. Divide dough into 12 pieces. On a lightly floured surface, roll each piece
out into a 3x12 inch rectangle. Brush the strips of dough lightly with egg wash.
Place a strip of the fruit mixture lengthwise down the center of each piece of
dough, and fold the edges over. Roll gently to seal. This will make the filled
tube of dough a little bit longer. Cut each tube into 3 inch pieces. Make a one
inch long slit with a knife down the center of each cut end. Spread the ends out
to form an X shape. Place cookies 2 inches apart onto lightly greased cookie
sheets.
5. Bake for 15 to 20 minutes in the preheated oven, or until the edges are
golden. Allow cookies to cool on the tray for at least 5 minutes, so they will
not be too delicate, before removing to wire racks to cool completely. Dust with
confectioners' sugar when cool.
 
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~~~***Rhonda G in Missouri***~ ~~
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