Ingrédients pour Fig And Walnut Cookies
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- Unsalted Butter
- Dried Mission Figs
- 1/2 cup raisins
- 1/4 cup honey
- 2 tablespoons orange juice
- Ground Cinnamon
- 1/2 cup chopped walnuts
- Egg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fig And Walnut Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Fig And Walnut Cookies
- **Make the Pastry Dough:** In a small bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract.
- In a large bowl, whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon lemon zest, and 1/2 teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Add the egg mixture and stir with a fork until the dough just comes together. Do not overmix.
- Form the dough into a ball, divide it in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- **Prepare the Filling:** Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a food processor, finely chop 1 cup dried figs and 1/2 cup raisins.
- Add 1/4 cup honey, 2 tablespoons orange juice, 1 teaspoon ground cinnamon, and 1 tablespoon lemon zest. Pulse until combined but still slightly chunky.
- Transfer the fig mixture to a medium bowl and stir in 1/2 cup chopped walnuts.
- Transfer the filling to a piping bag or a zip-top bag with a corner snipped off.
- **Assemble the Cookies:** On a lightly floured surface, roll out one disk of dough to 1/8 to 1/4-inch thickness.
- Use a 2 1/2-inch biscuit cutter to cut out rounds. Gather scraps, re-roll, and refrigerate.
- Pipe or spoon about 1 tablespoon of the fig mixture onto the center of each dough round.
- Lightly brush the edges of the dough with an egg wash (1 egg beaten with 1 tablespoon water).
- Fold the dough over the filling, pressing the edges to seal.
- Arrange the cookies on the prepared baking sheets, leaving some space between them.
- Brush the tops of the cookies with egg wash.
- **Bake:** Bake for 18-20 minutes, or until the cookies are pale golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Repeat with the remaining dough and filling.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
43g
Fat
10g
Carbs
5g
