Egyptian Fig Roll Cookies Recipes

Steps:

• Filling:.
• Mix the ingredients in a small saucepan and bring up to a gentle simmer.
• Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a "paste".
• Transfer to a food processor and purée a thick consistency.
• Cool completely, then transfer to a plastic zip-top bag and set aside. (Note: you can make this up to 3 days in advance).
• Dough:.
• Whisk together the flours, baking soda and salt. Set aside.
• Cream the butter, shortening, sugar, egg whites and extracts in a bowl.
• Add the dry ingredients, beating to combine into a dough.
• Wrap well in plastic and chill at least one hour.
• Assembly:.
• Preheat the oven to 325 and line a baking sheet.
• Roll the dough into a thin layer (less than 1/4") on a floured surface or between sheets of waxed paper.
• Slice strips about 3 1/4" wide, and pipe the filling along the centre of each.
• Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick).
• Slice into "two bite" sized pieces (about 1") and place on the lined sheet.
• Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking).

Steps:

• Purée figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.
• Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined.
• Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.
• Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours.
• Preheat oven to 350°F.
• Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool.

Steps:

• Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.
• Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
• Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.
• Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.
• Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.