Fig-Filled Walnut Cookies

Name: Fig-Filled Walnut Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: about 7 dozen.
Ingredients: 1 pound dried figs; 2/3 cup orange juice; 1/4 cup honey; 2 teaspoons sugar; 1 teaspoon ground cinnamon; COOKIES:; 1 cup butter, softened; 2-2/3 cups sugar; 4 large eggs; 2 teaspoons vanilla extract; 5-1/2 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups finely ground walnuts

My fig-filled cookies are delightful with a cup of tea after dinner or with a glass of cold milk for a snack. A hint of orange and honey adds a touch of sweetness. —Ymi Ton, San Diego, California

Ingredients

1 pound dried figs
2/3 cup orange juice
1/4 cup honey
2 teaspoons sugar
1 teaspoon ground cinnamon
COOKIES:
1 cup butter, softened
2-2/3 cups sugar
4 large eggs
2 teaspoons vanilla extract
5-1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups finely ground walnuts

Directions

Place first five ingredients in a food processor; process until paste consistency. Refrigerate while preparing dough.
Preheat oven to 350°. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
Shape dough into 1-1/4-in. balls. Coat bottom of a glass with cooking spray. Press cookie with bottom of glass to flatten. Place a teaspoon of filling in the center; wrap dough around filling to cover completely. Roll in walnuts. Repeat with remaining dough, filling and walnuts.
Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until bottoms are golden brown. Cool on pans 1 minute. Remove to wire racks to cool.

Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers.