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Fig-filled Moons
Nb persons: 24
Yield: 2 cookies
Preparation time:
Total time:
Source:
| Makes 24 servings | |
| 2 3/4 cups | flour |
| 1/4 teaspoon | baking soda |
| 1/4 teaspoon | salt |
| 2 sticks | butter, softened, (no substitutions) |
| 3/4 cup | sugar |
| 2 | eggs |
| 1 teaspoon | vanilla extract |
| 1 large | orange |
| 5 ounces | figs |
| 1/2 cup | walnuts |
| 1/4 cup | raisins |
| 1/4 cup | honey |
| 1 1/2 teaspoons | ground cinnamon |
Coarse sugar crystals
1. Combine flour, baking soda, and salt on piece of waxed paper
2. Cream butter and sugar on medium. Add eggs and vanilla.
3. Reduce speed to low and gradually add dry ingredients
4. Divide into 3 equal pieces. Flatten into disks and in plastic wrap. Refrigerate 2 hours or overnight.
5. Grate ½ teaspoon of orange peel and squeeze 3 tablespoons of orange juice into food processor. Add figs, walnuts, raisins, honey, and cinnamon. Pulse until well blended, but still has a course texture. Cover and set aside.
6. Preheat oven to 350.
7. Roll a disk to 1/8 inch thick. Cut into 2 ½ inch scalloped rounds.
8. Place 1 inches apart on UNGREASED cookie sheet.
9. Place 1 level teaspoon of fig mixture into center of round.
10. Fold in half and brush tops with beaten egg. Sprinkle with sugar crystals.
11. Bake 12-15 minutes or until golden brown. Repeat.
Store at room temperature for 1 weeks or freeze for up to 3 months
*** Makes 4 dozen cookies ***
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