Pastry Dough:
Wisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in two and flatten into disks. Wrap the dough disks in plastic and refrigerate for one hour. Meanwhile, for the filling and cookies, preheat oven to 350 degrees.
Line two heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse to blend. Scrape the fig mixture into a medium blow. Stir in the walnuts.
Roll out one disk of dough on a floured work surface to 1/8 to 1/4 inch thickness. Using a 2-1/2 inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk then cover and refrigerate while assembling the cookies. Spoon the fruit mixture into the center of each dough round. Lightly moisten the edges of the dough with egg wash. Fold the dough over the filling and press edges to seal. Arrange cookies evenly apart on the prepared baking sheets. Brush tops of cookies with egg wash. Bake until cookies are pale golden, about 18-20 minutes
Cool the cookies on baking sheet for 5 minutes. Transfer cookies to cooling rack and cool completely. Repeat with refrigerated dough and remaining filling.
Originally Submitted
7/19/2008
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