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Holiday Fig Cookies

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.

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