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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.



  • 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


  • 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



      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.


      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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