I think figs just scream Christmas! It’s a very unique flavor that just gets better with some additions that are made in the following recipe. Walnuts, honey and orange make the fig flavor just pop. The sweet flavor and crunchy texture (from the seeds) bring me back to my childhood when I loved Fig Newtons and a glass of milk. These cookies take Fig Newtons up a notch! They came out of a magazine-hope I still have the subscription!
These are roll and cut cookie, so you’ll need a 2 1/2″ fluted cookie cutter, they’re easy to find. They’re also sprinkled with coarse, decorating sugar. You can find it an any cooking specialty store or an arts and crafts store with a baking department. Regular sugar won’t do, it’ll melt.
2 3/4 c. all-purpose flour 1 c. granulated sugar
1/2 tsp. salt 1/2 c. butter (or margarine), softened
1/4 tsp. baking soda 2 Tbsp. heavy or whipping cream
2 large eggs 1 tsp. vanilla
1 large orange 1/4 c. raisins
5 oz. dried mission figs, 1/4 honey
1/2 c. walnuts 1 1/2 tsp. cinnamon
1 large egg
1/4 c. white decorating sugar
Prepare dough; on waxed paper, combine flour, salt and baking soda.
In a large bowl, with mixer on medium speed, beat eggs, sugar and butter 2 minutes or until creamy. Beat in cream and vanilla until mixed. Reduce speed to low, gradually beat in the flour mixture until just blended. Divide dough into 4 equal pieces. Flatten each disk in plastic wrap, refrigerate 2 hours or up to 3 days.
Prepare filling; grate 1/2 tsp. orange peel (from orange) and squeeze 3 Tbsp. orange juice. In food processor pulse orange peel, juice, figs, walnuts, raisins, honey and cinnamon until coarsely ground.
Preheat oven to 350 degrees F. Grease to cookie sheets, or use silpat. Beat egg with a fork.
On a lightly floured surface, with a floured rolling-pin, roll 1 disk of dough 1/8″ thick. With floured 2 1/2″ fluted, round biscuit or cookie cutter, cut out as many cookies as possible. Wrap and reserve trimmings in refrigerator. Carefully place dough rounds 1″ apart on cookie sheets. Spoon 1 level teaspoon filling onto 1 side of each dough round. Fold dough over filling, gently press edges to seal. Lightly brush crescents with egg, sprinkle with decorating sugar.
Bake 15-16 minutes or until tops are golden brown. Transfer to wire racks to cool. Repeat with remaining trimmings, filling, egg and sugar. Store at room temp for 2 weeks or in freezer for up to 3 months. Tips
1. Make sure you only coarsely grind filling-you need the texture!
2. Don’t over fill the cookies-they won’t seal properly. Use a teaspoon measure-if you use a teaspoon cookie scoop, it will be too much!
3. Do use coarse decorating sugar, regular sugar will melt and the decorating sugar adds texture and sparkle! Yum!