I do love to bake for the holidays, but sometimes I get a little behind… ahem… so to speak…
This was sent to me by my friend Susie Quinn, sent to her by Bonnie Burdett, and I don’t know who sent it to Bonnie. There is a faint by-line on the photo that I can’t read, but can make out a “.cz” after it. Is that Czech Republic? Those wacky Czechs, I swear…
But seriously, if you’re looking for one good cookie recipe, here is one I ran across in Good Housekeeping, which I hardly ever read, so I thought it was meant to be. They are a take on the Fig Newton – a personal favorite – and only about 70 calories each (but that’s not why I’m making them). A nice bite after a rich meal, or with an afternoon coffee or tea, when you want just a little something sweet. Recipe below. Happy Baking everyone! Let me know how you like them.
- 2 3/4 cups all purpose flour, plus a bit more for rolling
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1 cup sugar
- 1/2 cup butter (1 stick), softened
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- 1 large orange
- 5 ounces dried Mission figs, stems removed
- 1/2 cup walnuts
- 1/4 cup raisins
- 1/4 cup honey
- 1 1/2 teaspoons cinnamon
- 1 egg
- 1/4 cup sugar, or granulated decorating sugar
- To prepare dough, combine flour, salt, and baking powder on a large sheet of waxed paper.
- In large bowl, with mixer on medium speed, cream eggs, sugar, and butter for 2 minutes, scraping sides of the bowl to combine well. Add cream and vanilla. Reduce speed and add flour until just blended. Divide dough into 4 equal parts and wrap in plastic wrap. Refrigerate 2 hours or up to 3 days.
- For the filling, grate 1/2 teaspoon of the peel and squeeze 3 tablespoons of juice into the food processor. Add figs, walnuts, raisins, honey, and cinnamon, and pulse until coarsely ground. You may also make this ahead but it should come to room temperature again before assembling the cookies.
- When you are ready to bake, preheat oven to 350 and grease 2 large cookie sheets. To prepare the glaze, lightly beat the egg in a cup.
- On floured surface, with floured rolling pin, roll 1 disk of dough 1/ 8-inch thick. With 2 1/2-inch fluted biscuit or cookie cutter (also floured), cut out cookies and place on cookie sheet an inch apart. Spoon 1 teaspoon of filling onto the side of each dough round. Fold dough in half over filling and gently press edges to seal. Lightly brush with the egg and sprinkle with sugar.
- Bake about 15 minutes or until tops are golden brown. Transfer to wire racks to cool, and prepare and bake remaining cookies. Store in airtight containers up to 2 weeks, or freeze up to 3 months.