Fig and Walnut Cookies

TOTAL TIME: 2 hr 26 min
Prep: 45 min
Inactive Prep: 1 hr 5 min
Cook: 36 min
 
YIELD: 4 dozen
LEVEL: Intermediate

ingredients

PASTRY DOUGH:
    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.

    Explore More On

    All Topics

    more from this episode

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on January 25, 2012

      Flag

      simple an awesome, what more could you ask for

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on December 23, 2011

      Flag

      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.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on December 11, 2011

      Flag

      Easy and delicious, I did need to make a 2nd.batch of dough,as one was not enough for all the filling.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.