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.
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By sat0301_12458340
auburn, 69
on January 25, 2012
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simple an awesome, what more could you ask for
By /Ramona/
Kingsport, TN
on December 23, 2011
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I made these cookies tonight and found them absolutely first rate. I doubled the filling and I'm glad I did. My 86 year old mother said they reminded her of her childhood during Christmas.
By FloridaDebi
on December 11, 2011
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Easy and delicious, I did need to make a 2nd.batch of dough,as one was not enough for all the filling.
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