Fig Cookies - Sicilian Style
- 6 ozs. dried figs, stemmed and diced, soaked in bourbon or rye (enough liquor to cover raisins) for 45 minutes
- 6 ozs. golden raisins
- 1/2 c. chopped walnuts
- zest from 1 orange
- less than 1/2 c each, orange marmalade, sugar
- 1/4 c. honey
- 1 t. each: cinnamon, nutmeg
- 4 c. sifted flour
- 2 1/2 t. baking powder
- 2 sticks (1 cup) butter, room temperature
- 1 c. sugar
- 1 t. vanilla
- 3 eggs
- Frosting: (optional)
- 2 c. confectioners’ sugar
- 2 T. milk
- 1/2 t. vanilla
- 3 T. multicolored decorative sprinkles
1. Heat oven to 375. For filling, combine figs, raisins, walnuts, zest, marmalade, sugar, honey, cinnamon and nutmeg in a food processor. Process until ingedients are finely chopped and mixture is a thick consistency; set aside.
2. For dough, sift together sifted flour and baking powder; set aside. Beat butter and sugar with a mixer on medium high speed. Add vanilla. Add flour mixture, alternating with eggs , one at a time, until combined. Roll out dough on floured board. Cut into 2 ½ inch circles using a biscuit cutter or the floured rim of a glass.
3.Add small amount of filling down to middle of each circle; fold one side over filling, then fold second side over, overlapping slightly. Press down lightly spreading with a little water to seal. Bake on lightly greased baking sheet until light brown around edges about 10-12 minutes.
4. For frosting, combine confectioners sugar, milk and vanilla. Brush frosting over cookies; sprinkle with sprinkles. Or just dust cookies with confectioners' sugar.