Fig And Walnut Cookies Recipe

How to Make Fig And Walnut Cookies

1. **Make the Pastry Dough:** In a small bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract.
2. In a large bowl, whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon lemon zest, and 1/2 teaspoon salt.
3. Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
4. Add the egg mixture and stir with a fork until the dough just comes together. Do not overmix.
5. 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.
6. **Prepare the Filling:** Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. In a food processor, finely chop 1 cup dried figs and 1/2 cup raisins.
8. 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.
9. Transfer the fig mixture to a medium bowl and stir in 1/2 cup chopped walnuts.
10. Transfer the filling to a piping bag or a zip-top bag with a corner snipped off.
11. **Assemble the Cookies:** On a lightly floured surface, roll out one disk of dough to 1/8 to 1/4-inch thickness.
12. Use a 2 1/2-inch biscuit cutter to cut out rounds. Gather scraps, re-roll, and refrigerate.
13. Pipe or spoon about 1 tablespoon of the fig mixture onto the center of each dough round.
14. Lightly brush the edges of the dough with an egg wash (1 egg beaten with 1 tablespoon water).
15. Fold the dough over the filling, pressing the edges to seal.
16. Arrange the cookies on the prepared baking sheets, leaving some space between them.
17. Brush the tops of the cookies with egg wash.
18. **Bake:** Bake for 18-20 minutes, or until the cookies are pale golden brown.
19. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
20. Repeat with the remaining dough and filling.