Sicilian Fig Cookies
Description
These Sicilian cookies are delicious fig-filled pastries. You can substitute the figs with dried dates. Hazelnuts can also be used in place of walnuts.
Ingredients
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2 1/2 cups all-purpose flour
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1/4 teaspoon salt
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2 1/2 teaspoons baking powder
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1/2 cup white sugar
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1 cup unsalted butter
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2 eggs
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1/2 teaspoon vanilla extract
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1/4 cup milk
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2 cups chopped dried figs
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1 cup raisins
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1 large orange
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2 cups toasted walnuts, chopped
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1 cup honey
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1/2 cup dark rum
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1 teaspoon ground cinnamon
Directions
1
For the pastry: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, eggs, vanilla, and milk; mix into a smooth dough. Turn dough out and shape into a circle; cut into 4 equal pieces, cover in plastic wrap, and chill.
2
For the filling: Zest and juice orange into a large bowl; add figs, raisins, and nuts. Transfer mixture to a food processor; blend until evenly chopped. Stir in honey, rum, and cinnamon; set aside.
3
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
4
Remove dough from the refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface; brush top inch of each with cold water. About 1/3 of the way up from bottom of dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on the prepared cookie sheets. Repeat with remaining sections of dough.
5
Bake in preheated oven until tops are golden, about 13 to 16 minutes. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.