Fig & Almond Cookies

Name: Fig & Almond Cookies
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: about 6-1/2 dozen.
Cuisine: Europe, Italian
Ingredients: 2 large eggs, room temperature; 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; FILLING:; 8 ounces dried figs (about 1-1/3 cups); 3 tablespoons unblanched almonds; 2 tablespoons apricot preserves; 4 teaspoons orange juice; GLAZE:; 1 cup confectioners' sugar; 2 tablespoons 2% milk; 1/2 teaspoon vanilla extract

TOTAL TIME: Prep: 50 min. + chilling Bake: 10 min./batch + cooling YIELD: about 6-1/2 dozen.

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

Ingredients

2 large eggs, room temperature
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
FILLING:
8 ounces dried figs (about 1-1/3 cups)
3 tablespoons unblanched almonds
2 tablespoons apricot preserves
4 teaspoons orange juice
GLAZE:
1 cup confectioners' sugar
2 tablespoons 2% milk
1/2 teaspoon vanilla extract

Directions

1. 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.
2. Divide dough in half. Shape each into a disk; cover. Refrigerate 1 hour or until firm enough to roll.
3. Wipe food processor clean. Add figs and almonds; pulse until chopped. Add preserves and orange juice; pulse until combined.
4. 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.
5. 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.
6. Place 1 in. apart on parchment-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
7. In a small bowl, mix glaze ingredients until smooth. Drizzle over cookies. Let stand until set.

Nutrition Facts

1 cookie: 51 calories, 1g fat (1g saturated fat), 7mg cholesterol, 33mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.