Holiday Fig Cookies

Here is my latest version of Christmas fig cookies. They have a holiday spicey flavor that I really enjoy.

Makes about 80 medium cookies.

Ingredients:

Dough:

• 4 c all purpose flour
• 1/2 c granulated sugar
• 1/2 c brown sugar, packed
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 8 oz (2 sticks) cold unsalted butter
• 4 large eggs, lightly beaten
• 2 tsp vanilla

Filling:

• 2 c Calimyrna figs, de-stemmed, snipped into bits
• 2 c pitted dates, snipped into bits
• 1 c golden raisins
• 1/2 c dried apricots, chopped
• 2/3 c walnuts, chopped
• 2 tsp orange zest
• 1/4 c freshly squeezed orange juice
• 1 tsp cinnamon
• 1/4 c spiced rum
• 1/2 c peach jam

Egg Wash and Sprinkles:

• • 2 eggs
  • 2 Tbsp water
  • 1/2 c multi-colored sprinkles

Directions:

Dough:

• • 1. In a large mixer bowl with a paddle, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda and salt.
    2. Coarsely shred cold butter on box grater. Add to mixer; process on medium low until well-distributed.
    3. Add eggs and vanilla. Process until dough comes together, Cover tightly and refrigerate 3 hours or more.

Filling:

• • 1. In large food processor (or working in two batches), place figs, dates, raisins, apricots, walnuts, orange zest, orange juice, cinnamon, rum and peach jam.
    2. Process until you have a coarse paste.

Assembly and Baking:

• 1. Preheat oven to 350 degrees F.
  2. On clean, floured work surface, cut chilled dough into six equal pieces. Roll them into balls.
  3. Using a floured rolling pin, roll one dough ball into thin 14 X 5 inch rectangle.
  4. Put one-sixth of the filling mixture down the center of the rectangle. Fold over one side of dough, then the other, forming a long, thin roll.
  5. Turn seam-side down. Using sharp knife, cut roll into 3/4-inch segments. Place segments on parchment-lined baking sheet, at least 1.5-inches apart.
  6. Repeat with remaining dough balls and filling, using as many baking sheets and batches as needed.
  7. Make egg wash by beating the 2 eggs with the water until very well-blended. Brush tops of a few cookies at a time with egg wash. While still moist, decorate with sprinkles.
  8. Bake 15 minutes, or until lightly browned on bottom. Cool on rack.