This is one of my favorite fig recipes on this website — gooey, sweet and heavenly fig filling enveloped in a soft and delicate cookie. Delightful.
You will need some extra time to make this recipe as the dough needs to chill and the filling needs to simmer for at least an hour and then cool down. Other than that, this is a very easy and exquisite little morsel.
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Makes 36 cookies
FOR THE DOUGH:
1/2 cup (113 grams) very soft unsalted butter
1/2 cup (100 grams) white sugar
1 egg at room temperature
1 tsp. orange zest
1 tsp. vanilla extract
1 1/2 (192 grams) cups of white all-purpose flour
1/4 tsp. salt
FOR THE FILLING:
1 cup dried figs – chopped
1 1/2 cups water
3/4 cups of freshly squeezed orange juice
1 TBS orange zest
1/4 cup white sugar
Cream the butter and sugar in a bowl. Add the egg, orange zest and vanilla extract and mix well.
In a separate bowl, mix the flour and the salt. Add it to the butter mixture and mix it until fully incorporated. This is very soft dough so finish incorporating with your clean hands. Form two disks, wrap in plastic and refrigerate for a minimum of two hours.
Place all of the filling ingredients in a pan and stir until sugar is dissolved. Bring to a boil, lower the heat and allow simmering for about an hour until the mixture thickens and reduces. Stir it occasionally.
Cool the filling down completely and put it in the food processor to make it into a puree.
ASSEMBLE YOUR COOKIES:
Preheat your oven to 350 degrees F (175 C).
Remove the cookie dough from the fridge, a disk at a time, and start rolling it out on a large piece of parchment paper. You can use the inside of a brown grocery bag if you do not have parchment paper.
Lightly flour your rolling pin and roll the dough out to about 18th inch in thickness. Cut it into approximately 4×6 inches (10×15 cms). Make sure to reuse the left over dough for the next rectangle. Ideally you will have 4 rectangles with almost no dough left over.
Spoon 1/4th of the filling in the middle of your rectangle – make an even log about 1 inch high. Carefully pick up the dough and fold it towards the middle covering the figs. Turn your parchment paper and fold the other side. Press down on the seam to seal it.
Pick up the roll very carefully and flip it so it bakes with the seam side down. Transfer the roll onto a baking sheet with the parchment paper. I like to simply cut a strip with the cookie roll on top and transfer it like that. This way I can place two rolls in each baking sheet.
Cut each log into 9 cookies with a sharp knife and separate them a bit. Place the baking sheet in the oven and bake for 15 minutes or until the bottoms are lightly browned.
Remove from oven and cool the cookies in the baking sheet over a cooling rack. Cool down completely and serve. The filling will be hot so be careful not to eat them right out of the oven.
These cookies will last you for about a week in an airtight container. Enjoy!
2 cookies – CALORIES 73.00; FAT 2.79 grs (sat 1.68; mono 0.72; poly 0.16); PROTEIN 0.91 grs ; FIBER 0.18 grs; CARBS 11.43 grs; CHOLESTEROL 11.95 mg; IRON 0.36 mg; SODIUM 19.39 mg; CALCIUM 10.30 mg
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