Perfect holiday sweets for an old-fashioned swap with friends.
4 cups of all-purpose flour
1 teaspoon of salt
1 & a 1/2 cups of butter (3 sticks), softened (no substitutions)
3/4 cup of granulated sugar
3/4 cup of packed dark brown sugar
2 teaspoons of vanilla extract
3 large eggs
3 cups of walnuts, toasted
2 large egg whites
2 large oranges
1 package (11 ounces) of Calimyrna figs, stems discarded
2 tablespoons of honey
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground allspice
1. Prepare Cookie Dough: In medium bowl, combine flour and salt. In a large bowl, with mixer at medium speed, beat butter and sugars until creamy, occasionally scraping bowl with rubber spatula. Reduce the speed to low; beat in the vanilla, then eggs, 1 at a time, beating well after each addition. Gradually beat in the flour mixture just until blended, occasionally scraping bowl. Divide the dough into 4 equal pieces; flatten each into a disk. Wrap each disk with plastic wrap and refrigerate at least 2 hours or until the dough is firm enough to shape. (Or place the dough in freezer for 30 minutes.)
2. Meanwhile, prepare the Coating: In food processor with knife blade attached, pulse the walnuts until finely chopped. Spread the nuts on sheet of waxed paper. In a bowl or pie plate, with a fork, beat the egg whites slightly.
3. Prepare Fig Filling: From oranges, grate a 1/2 teaspoon peel and squeeze 3/4 cup of juice. In the same food processor with knife blade attached, pulse figs until they're coarsely chopped. Add the orange peel and juice, honey, cinnamon, and allspice, and process until it's almost smooth, stopping the processor occasionally and scraping the side with a rubber spatula. Transfer the mixture to a small bowl.
4. Preheat oven to 350 degrees F. Remove 1 piece of dough from the refrigerator; shape by rounded teaspoons into 1-inch balls. Roll each ball, first in beaten whites, then in walnuts, gently pressing nuts onto dough.
5. Place balls, 2 inches apart, on ungreased large cookie sheet. With your finger, gently press each ball into a 1 & a 3/4-inch round. With your thumb or the end of wooden spoon handle, make a small indentation in center of each round.
6. Bake cookies 10 minutes. Working quickly, remove the cookie sheet from the oven and gently press each indentation again, then fill with a rounded 1/2 teaspoon Fig Filling. Return to oven and bake cookies 10 minutes longer or until golden. Transfer the cookies to wire rack to cool completely. Repeat with the remaining dough, coating, and filling.
Store cookies in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in the freezer up to 3 months.
Yield: = 7 and a 1/2 dozen cookies
Prep Time: 90 minutes
Cook Time: 20 minutes per batch
Based on individual serving.
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 16 mg
Sodium: 65 mg
Carbohydrates: 11 g
Fiber: 1 g
Protein: 2 g
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