St Josephs Fig Cookies Recipes

Steps:

• Dough: In a food processor, pulse together flour, granulated sugar, baking powder, and salt. Add butter and pulse until the largest pieces are the size of peas. Add eggs, 1 tablespoon milk, vanilla, and orange zest; pulse until a dough forms. If dough seems dry, add remaining 1 tablespoon milk.
• Divide dough in half. Shape each half into a rectangle, wrap in plastic, and refrigerate until firm, about 2 hours.
• Filling: In a food processor, pulse together figs, raisins, honey, brandy, cinnamon, cloves, nutmeg, orange zest, vanilla, and salt until a thick paste forms. Transfer paste to a bowl and stir in pecans. Measure a heaping 1/4 cup of filling, place on a piece of plastic wrap, and roll into a log about 10 inches long. Freeze until firm. Repeat process with remaining filling (you should have 10 logs).
• Working with one rectangle of dough at a time, place dough on a lightly floured sheet of parchment. Roll out dough to a 15-by-10-inch rectangle, a scant 1/4 inch thick. Transfer parchment to a baking sheet; refrigerate 30 minutes. Repeat process with remaining dough.
• Cut each rectangle of dough crosswise into five 3-inch-wide strips. Position one strip of dough on work surface with long sides parallel to edge of work surface. Place one log of filling along the upper edge of the long side of each strip. Fold remaining dough over filling to enclose. Transfer to a parchment-lined baking sheet, seam-side down. Refrigerate until chilled, about 30 minutes. Repeat process with remaining dough and filling.
• Preheat oven to 350 degrees. Cut logs into 2-inch pieces. Using a paring knife, make 2 cuts on one side of each piece, being careful not to cut all the way through. Shape each piece into a crescent, with the cuts on the outside of the crescent. Transfer to parchment-lined baking sheets. Bake, rotating halfway through, until bottoms are brown and tops are light golden brown, 18 to 22 minutes. Let cool on sheets on wire racks.
• Glaze: Whisk together egg whites and confectioners' sugar until smooth. Mix in vanilla. Transfer to a piping bag fitted with a very small round tip. Pipe glaze over cookies; let stand until set. Glazed cookies can be stored in an airtight container, between sheets of parchment, at room temperature up to 2 days.

Steps:

• FILLING:.
• In a food processor, combine the figs, dates, marmalade, orange zest, 3 tbls orange juice, butter and cinnamon.
• Process until coarsely pureed, about 1 minute. If the mixture begins to clump, stop and redistribute the contents as necessary.
• If the mixture seems dry, add about 1 tbls more orange juice.)the filling may be refrigerated for up to 4 days; let come to room temperature and stir before using.
• DOUGH:.
• In a food processor, combine the flour, sugar, baking powder,and salt.Process on/off pulses until well blended.
• Drop spoonfuls of the shortening over the flour and process is on/off pulses until the mixture resembles coarse meal.
• Sprinkle 1/3 cup plus 1 1/2 tablespoons of ice water over the mixture and process in on/off pulses just until evenly incorporated, do not overprocess. Working on a sheet of wax paper, knead until smooth, slightly moist but not wet dough forms. If the dough is too dry or crumbly to hold together easily, sprinkle on a little more water, 1-2 tsps at a time and continue kneading. divide the dough in half.
• Place each portion between large sheets of wax paper.Roll out each portion into a 12" square, check the underside of the dough and smooth any wrinkles that form.
• Cut and patch the dough as necessary to even the dough sides.
• Stack the rolled dough portions (paper still attached) on a baking sheet.
• Refrigerate for 20-30 minutes or until chilled and firm.
• Preheat the oven to 375*.set out several baking sheets.
• Working with one portion of dough at a time and leaving remaining dough chilled, gently peel away, then lightly pat one sheet of wax paper into place.
• Flip the dough over, then peel off and discard wax paper. Using a large sharp knife, cut the dough crosswise into 4 3x12" strips.
• Spoon about 1/4 cup filling down the length of each strip -- keeping the filling in the middle third of the strip.
• Fold the sides of each strip over the filling so they overlap slightly.
• Moisten the edges where the fold-over portions meet, then press down on the seam to seal. Trim off and discard the uneven ends of each strip. cut each strip crosswise at 2" intervals to form the cookies. Using a spatula, transfer the cookies to the baking sheets, seam side down. spacing about 2" apart. If desired cut two parallel 1" slits down the length of each cookie top so that filling shows through. Slightly bend each cookie into a crescent shape. Repeat with remaining dough and filling.
• Bake the cookies, one sheet at a time, reversing halfway through baking, from front to back to ensure even browning.
• Bake 14-19 minutes or until browned on the bottoms and slightly darker at the edges.
• Transfer the sheet to a wire rack and let stand until the cookies firm up slightly -- 1-2 minutes.
• Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
• ICING:.
• In a medium bowl, stir together the powdered sugar, milk, and anise or vanilla to form a fluid icing.If necessary, then it with a little more milk.
• Transfer one third of icing to a small bowl and stir in green food coloring.
• Transfer another third to another small bowl and stir in red food coloring.Set the racks with the cookies over a sheet of wax paper to catch drips.
• Using a spoon drizzle a line of the pink icing crosswise over the cookies.
• Immediatley top with some nonpareils before the icing sets.
• Keeping the colors seperated so they don't run together, neatly drizzle lines of the green and white icing over the cookies, and then sprinkle with nonpareils before that icing sets.
• Let stand until icing is completely dry -- at least 1 hour.
• Store in an airtight container for up to 1 week or freeze up to 1 month.

Steps:

• Filling: In a small saucepan over medium heat, bring the sherry and orange juice just to the boil. Meanwhile, combine the figs, raisins, walnuts, honey, cinnamon and lemon zest in a food processor, and pulse until the nuts are finely chopped. Add the hot liquid through the feed tube and pulse into a paste. Transfer to a pastry bag with a medium round tip, or to a bowl, cover and set aside.
• Dough: Sift together flour, sugar, baking powder and salt. Using a pastry cutter, or two knives, cut in the butter until it resembles coarse cornmeal. Stir in the egg and milk, stirring until well combined.
• Divide the dough into two pieces. Roll each piece out into a strip about 4" wide and 1/8" thick (or pass dough through a pasta roller until the same size is achieved); each strip should be 6-8" long. Cut each strip in half lengthwise, to yield 4 2" strips.
• Assembly: Preheat oven to 350°F Spoon or pipe the filling down the center of each strip. Moisten each strip of dough, on either side of the filling, with water, then roll over to enclose filling. Gently press the seam to seal, then roll seam-side-down. Cut logs on an angle into 1" pieces. Place cookies on non-stick cookie sheets (or line regular sheets with Silpat) at least 1/2" apart. Bake 15-20 minutes, until pale golden brown. Transfer to a rack to cool completely.
• Icing: Whisk together powdered sugar, milk and vanilla. Dip tops of cooled cookies in icing, then top with sprinkles.