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Fig-Filled Cookies

Fig-Filled Cookies
Family and friends know I have a fondness for Christmas cookies. Each year after Thanksgiving, they begin asking when the cookies will be ready!
15 ServingsPrep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • FILLING:
  • 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 peel
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup finely chopped pecans
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 2 to 3 teaspoons lemon juice

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
© Taste of Home 2013

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Fig-Filled Cookies (continued)

Directions (continued)

  • 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 10-in. x 8-in. rectangle. Cut each into two 10-in. x 4-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 paper-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. Yield: About
  • 2-1/2 dozen.
Nutrition Facts: 2 cookies equals 259 calories, 10 g fat (4 g saturated fat), 31 mg cholesterol, 151 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.
© Taste of Home 2013