- 2 3/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter (no substitutions), softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 large orange
- 5 ounces dried Mission figs, stems removed (about 1 cup)
- 1/2 cup walnuts
- 1/4 cup raisins
- 1/4 cup honey
- 1 1/2 teaspoons ground cinnamon
- 1 large egg, lightly beaten
- Coarse sugar crystals (optional)
Divide dough into 3 pieces. Flatten each piece into a disk; wrap each in plastic wrap. Refrigerate dough at least 2 hours or overnight, until firm enough to roll.
Meanwhile, from orange, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice. In food processor with knife blade attached, combine orange peel and juice, figs, walnuts, raisins, honey, and cinnamon. Pulse until fig mixture is well blended but still has a coarse texture. Cover and set aside until ready to use.
Preheat oven to 350 degrees F. Between 2 sheets of waxed paper, roll 1 disk of dough 1/8 inch thick. Remove top sheet of waxed paper. With floured 2 1/2-inch scalloped round biscuit or cookie cutter, cut out as many cookies as possible. Wrap and refrigerate trimmings to reroll later.
With spatula, carefully place cookies, 1 inch apart, on ungreased large cookie sheet. Spoon 1 level measuring teaspoon fig filling onto center of each cookie. Fold each cookie in half over filling; brush with egg. Sprinkle with sugar crystals if you like. (If dough becomes too soft to work with at any time, place in freezer 10 to 15 minutes to firm up.)
Bake cookies 12 to 15 minutes or until tops are golden-brown. Transfer cookies to wire rack to cool.
Repeat with remaining dough, dough trimmings, fig filling, and egg. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
Found at: Delish