fig & almond cookies
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
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2eggs
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1 Tbspcold water
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2 tspvanilla
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2 3/4 call-purpose flour
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1 1/2 cpowdered sugar
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3 tspbaking powder
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1/4 tspsalt
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6 Tbspcolb butter, cubed
- FOR THE FILLING
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8 ozdried figs (about 1-1/3 cups)
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3 Tbspunblanched almonds
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2 Tbspapricot preserves
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4 tsporange juice
- FOR THE GLAZE
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1 cpowdered sugar
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2 Tbspmilk
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1/2 tspvanilla
How To Make fig & almond cookies
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1In 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.
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2Wipe 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.
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3Place 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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