Fig and Walnut Cookies
This recipe guides you through creating delectable Fig and Walnut Cookies, featuring a delicate pastry dough wrapped around a sweet, spiced fig and walnut filling. The process involves precise dough preparation, chilling, and assembly, resulting in approximately four dozen beautifully golden, half-moon shaped treats.
Equipment
- 2 Mixing Bowls One small, one large for dough preparation.
- 1 Food Processor For finely chopping figs and raisins.
- 1 Rolling Pin For rolling out the pastry dough evenly.
- 1 Biscuit Cutter 2 1/2-inch diameter for uniform cookie size.
- 1 Pastry Bag For neat and efficient filling dispensing.
Ingredients
Main
- 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
- 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
Instructions
- 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.
Notes
1. Achieving the correct dough consistency is paramount; avoid overmixing to ensure a tender, crumbly cookie. The brief refrigeration period is crucial for dough handling and prevents stickiness.2. For the filling, ensure the figs and raisins are finely chopped but not pureed, maintaining some texture. The amount of orange juice may need slight adjustment to achieve a pliable, scoopable consistency that isn't too wet, which could lead to difficult sealing or blowouts during baking.3. When sealing the cookies, use a gentle but firm pressure around the edges to prevent the filling from oozing out. A thin layer of egg wash applied carefully will help achieve a strong seal and a beautiful golden-brown finish.