Recipe courtesy of Giada De Laurentiis
Episode: Holiday Cookies
Print
Fig and Walnut Cookies
Total:
2 hr 26 min
Prep:
45 min
Inactive:
1 hr 5 min
Cook:
36 min
Yield:
4 dozen
Level:
Intermediate
Total:
2 hr 26 min
Prep:
45 min
Inactive:
1 hr 5 min
Cook:
36 min
Yield:
4 dozen
Level:
Intermediate

Ingredients

Pastry Dough:
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 2/3 cup sugar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
Filling and Cookies:
  • 9 ounces dried Mission figs, stems discarded
  • 1/2 cup raisins
  • 3/4 cup honey
  • 1/3 cup orange juice
  • 1 tablespoon ground cinnamon
  • 1 teaspoon grated lemon zest
  • 1 cup walnuts, chopped
  • 1 large egg, beaten to blend

Directions

For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.

Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.

Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.

Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.

Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.

More from:

Sweet Recipes

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Double Chocolate Figs

Recipe courtesy of Fran's Chocolates

Double Chocolate-Walnut Meringue Cookies

Recipe courtesy of Bobby Deen

Fig, Pear, Raspberry Pie

Recipe courtesy of Three Babes Bakeshop

Hazelnut, Lemon and Fig Linzer-esque Cookies

Recipe courtesy of Hedy Goldsmith

Granola Cookies

Recipe courtesy of Roman Candle Baking Co.

Almond Cake with Fig Filling and Maple Buttercream

Recipe courtesy of Stephen Davalos

Victory, Love and Cookies' Mojito Cookies

Recipe courtesy of Victory Love + Cookies

On TV

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here