1/3 cup finely chopped dried cherries or cranberries
2 teaspoons sugar
1 teaspoon grated lemon zest
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 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 10x8-in. rectangle. Cut each into two 10x4-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-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.
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Average Rating:
lauralugviel
Dec 9, 2010
These are unbelievable delicious! Looks like a lot of work but is not.
deel
Aug 3, 2010
We have fig trees so we have a ton of figs. We needed a recipe that was good but sweet. This definility fit the bill! This was great and easy but took way to long for the crust! 3 hours!! But overall this was a great cookie!
Reviews
These are unbelievable delicious! Looks like a lot of work but is not.
We have fig trees so we have a ton of figs. We needed a recipe that was good but sweet. This definility fit the bill! This was great and easy but took way to long for the crust! 3 hours!! But overall this was a great cookie!
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