fig cookies

Desserts

Fig Cookies

Don’t hesitate to repurpose a wine bottle or stainless steel water bottle as a rolling pin, whether it’s full, partially full, or empty. Just make sure that the bottle is clean, and dust it with a little flour before rolling out the dough. If your bottles have labels on them, wrap them in plastic wrap before rolling out the dough.

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup finely chopped raisins
  • 1/2 cup finely chopped dates
  • 1/2 cup finely chopped dried figs
  • 1/2 cup orange juice
  • 1/3 cup finely chopped dried cherries or cranberries
  • 2 teaspoons sugar
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup finely chopped pecans

Directions

  • In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours.
  • In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature.
  • Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets.
  • Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.

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