fig & almond cookies

Name: Fig & Almond Cookies
Prep time: 50 min
Cook time: 10 min
Yield: 78
Cuisine: American
Ingredients: 2 - eggs; 1 tablespoon(s) cold water; 2 teaspoon(s) vanilla; 2 3/4 cup(s) all-purpose flour; 1 1/2 cup(s) powdered sugar; 3 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 6 tablespoon(s) colb butter, cubed; FOR THE FILLING; 8 ounce(s) dried figs (about 1-1/3 cups); 3 tablespoon(s) unblanched almonds; 2 tablespoon(s) apricot preserves; 4 teaspoon(s) orange juice; FOR THE GLAZE; 1 cup(s) powdered sugar; 2 tablespoon(s) milk; 1/2 teaspoon(s) vanilla

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 78 serving(s)

prep time 50 Min

cook time 10 Min

method Bake

Ingredients For fig & almond cookies

2

eggs
1 Tbsp

cold water
2 tsp

vanilla
2 3/4 c

all-purpose flour
1 1/2 c

powdered sugar
3 tsp

baking powder
1/4 tsp

salt
6 Tbsp

colb butter, cubed
FOR THE FILLING
8 oz

dried figs (about 1-1/3 cups)
3 Tbsp

unblanched almonds
2 Tbsp

apricot preserves
4 tsp

orange juice
FOR THE GLAZE
1 c

powdered sugar
2 Tbsp

milk
1/2 tsp

vanilla

How To Make fig & almond cookies

1
In a small bowl, whisk eggs, cold water and vanilla until blended. Place flour, confectioners' sugar, baking powder and salt in a food processor; pulse until blended. Add butter; pulse until crumbly. While pulsing, add egg mixture just until combined. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.

2
Wipe food processor clean. Add figs and almonds; pulse until chopped. Add preserves and juice; pulse until combined. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 10x8-in. rectangle; cut each lengthwise into four 2-in.-wide strips. Spread about 2 tablespoons filling down center of each strip. Fold dough over filling; pinch edges to seal. Roll each gently to shape into a log; cut crosswise into 1-in. pieces.
3
Place 1 in. apart on parchment paper-lined baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely. In a small bowl, mix glaze ingredients until smooth. Drizzle over cookies. Let stand until set.
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