Sicilian Spiced Fig Cookies |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is truly a special occasion cookie that is good anytime you feel like a treat. So soft and creamy and figgy. Ingredients:
dough |
2 1/2 cups all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
6 tablespoons unsalted, soft butter (about 3/4 of a stick) |
2 large eggs |
1 teaspoon vanilla extract |
filling |
2 cups moist dried figs (either dark or light) |
1/2 cup raisins |
1 cup walnuts, toasted and chopped |
1/2 cup dark chocolate, chopped |
1/3 cup honey |
1/3 cup orange juice |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon cloves |
1 teaspoon orange zest, finely chopped |
Directions:
1. To prepare the dough, place the figs, raisins and chocolate in a food processor and pulse until finely chopped.
2. Add the walnuts and pulse briefly again.
3. Transfer to a bowl, and add the remaining filling ingredients.
4. Stir well and set aside while you make the dough.
5. To make the dough, combine the flour, sugar, baking powder and salt in a large bowl.
6. Cut the butter into the flour mixture until the mixture becomes pea sized pieces.
7. Whisk together the eggs and vanilla, and mix this into the flour mixture.
8. Knead very briefly to create a smooth dough, adding a little ice water if the dough is too dry to work.
9. Bring the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
10. Preheat the oven to 350 degrees F.
11. Butter two baking sheets, or cover with silicon sheets.
12. Cut the dough into 6 equal sized pieces, and place one on a lightly floured surface.
13. Roll this dough into a 9 X 5 inch rectangle.
14. Trim the edges with a sharp knife, and spoon a strip of filling down the center about 1 inch in width.
15. Lightly wet the edges of the dough with water, and then close, by folding one edge over the filling, and then the other, pressing the edges to seal.
16. Roll the log over on the seam, and cut it into 3 pieces.
17. With a sharp knife, make three slits into one side of each piece, about 3/4 inches long.
18. Curve the pieces to open the slits and reveal the filling, and place the cookies on a baking sheet about 1 inch apart.
19. Continue using up the remaining dough in this manner.
20. Bake for about 25 minutes, or until the cookies are lightly browned. Cool, and lightly dust with the icing sugar before serving.
21. Store in airtight containers.
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