In our family, holiday cookies—like these nutty fig ones—are a big deal. I'm so proud to be passing on this Italian tradition to my two boys. —Angela Lemoine, Howell, New Jersey
- 2 large eggs
- 1 tablespoon cold water
- 2 teaspoons vanilla extract
- 2-3/4 cups all-purpose flour
- 1-1/2 cups confectioners' sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold butter, cubed
- 8 ounces dried figs (about 1-1/3 cups)
- 3 tablespoons unblanched almonds
- 2 tablespoons apricot preserves
- 4 teaspoons orange juice
- 1 cup confectioners' sugar
- 2 tablespoons 2% milk
- 1/2 teaspoon vanilla extract
- In a small bowl, whisk eggs, cold water and vanilla until blended. Place flour, confectioners' sugar, baking powder and salt in a food processor; pulse until blended. Add butter; pulse until crumbly. While pulsing, add egg mixture just until combined.
- Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
- Wipe food processor clean. Add figs and almonds; pulse until chopped. Add preserves and juice; pulse until combined.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 10x8-in. rectangle; cut each lengthwise into four 2-in.-wide strips.
- Spread about 2 tablespoons filling down center of each strip. Fold dough over filling; pinch edges to seal. Roll each gently to shape into a log; cut crosswise into 1-in. pieces.
- Place 1 in. apart on parchment paper-lined baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
- In a small bowl, mix glaze ingredients until smooth. Drizzle over cookies. Let stand until set. Yield: about 6-1/2 dozen.
Originally published as Fig & Almond Cookies in Taste of Home November 2014, p71
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