Filling
- 11/4 lb dried figs
- 1 peeled zest of 1 orange
- 1 cup blanched almonds, toasted and chopped
- 1/2 cup orange marmalade
- 1/2 cup mini semi-sweet chocolate chip
- 1/4 cup sugar
- 1 tsp Dutch processed cocoa powder
- 1/4 tsp ground cinnamon
- To make the filling, combine the figs and the orange zest in a food processor, and process for 1 minute, until thoroughly chopped. Transfer the fig mixture to a large bowl. Add the almonds, marmalade, chocolate chips, sugar, cocoa powder, cloves, and cinnamon, and mix thoroughly. If the mixture is too stiff, add warm water, a teaspoon at a time, until the mixture is a thick paste.
Dough
- 3 cup all-purpose flour
- 1/2 cup sugar
- 3/4 tsp baking powder
- 1 cup solid vegetable shortening
- To make the dough, combine the flour, sugar, and baking powder in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed to combine. With the mixer running on low speed, add the shortening, 1 tablespoon at a time, and mix until well combined. Then add water, 1 teaspoon at a time, until the dough begins to ball around the paddle (you may need to add up to 1 cup of water). Transfer the dough to a lightly floured work surface, and knead it for 2 to 3 minutes, until it is smooth. Cover the dough with a moist cloth.
- Preheat the oven to 350°F.
- To make the cookies, lightly flour a work surface. Break off small pieces of the dough, and using your hands, roll them into logs that are 1 inch thick and 6 inches long. (Keep any dough that you are not using covered by the damp cloth.) Cut each log into 1-inch-thick coins. Using a rolling pin, roll out each coin until it is about 1⁄8-inch thick. Place about 1 teaspoon of the fig filling in the center of each round of dough. Using your fingers, bring two sides of the round up and pinch them over so the seam is on the bottom, and shape the cookie into an almond shape. Repeat until you have used all of the filling and dough.
- Transfer the cookies to a parchment paper-lined baking sheet, spacing them 1 inch apart. With a very sharp paring knife (or a razor blade, if you want to be authentic), slice vents in the side or in the top of each cookie.
- Bake for 10 minutes. Then rotate the baking sheet and bake for another 8 to 10 minutes, until the cookies are a very light golden color. Transfer the cookies to a wire rack and let cool completely.
- Store the cookies in an airtight container and bring them to me at the shop. I love these cookies!
Recipe courtesy of One Girl Cookies by Dawn Casale and David Crofton, 2012. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
