Tuesday, May 1, 2012
Fig Cookies and a Challenge
I made these this weekend and they're my favourite cookie besides the aforementioned cookie.
Adapted from Nick Malageri's, Cookies Unlimited
For the dough
2 1/4 cups flour
2/3 cups packed brown sugar
1 tsp baking powder
10 tbsp cold butter, cut in 10 pieces
1 large egg
1 tsp vanilla
In the bowl of a food processor, whiz the flour, sugar, salt, and baking powder. Add the butter and pulse to incorporate. The butter should be in 1/4 inch pieces. In a small bowl, whisk together the egg and the vanilla. Add the egg mixture to the processor and pulse to combine. The dough should start to come together. If it doesn't, add a few teaspoons of cream. The dough should not yet have fully come together. Turn it out onto your counter top and use your hands to knead and work the dough into a disk. Do not over work the dough.
Chill the dough for a least an hour and up to a couple days.
For the filling
12 ounces (about 2 cups) dried figs
5 ounces (1 and 1/4 cups) walnut pieces, toasted
1/4 cup packed brown sugar
3 Tbsp cocoa powder
1 tsp vanilla
1 tsp freshly grated nutmeg
1 tsp coriander
1/2 tsp cloves
2/3 cup honey
Combine all the ingredients in the bowl of the food processor and whiz to combine.
On a lightly floured surface, roll the dough into a 12x16 rectangle. Cut the rectangle into 3 strips, 16 inches long. Spread some filling down the center of each strip. You should use half the filling. Save the rest for the next time you make cookies. It freezes well. Fold the dough to cover the filling and pinch shut. Turn the filled log over and place it on a cookie sheet. Cover and refrigerate the cookies for at least one hour.
Slice the logs into pieces, about one and a half to two inches wide, or however you'd like them. Place the cookies an inch apart on a parchment covered cookie sheet and bake at 350 for 15 to 20 minutes. They should be lightly browned when ready.