Fig-Filled Moons Recipe

Fig-Filled Moons Recipe

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45 juta s/d 2.5 milyar listing 2018
Fig-Filled Moons Recipe Fig-Filled Moons Recipe Fig-Filled Moons Recipe, Here, our Holiday Cookie dough is filled with a sweet and wholesome mixture of orange, dried fruit, walnuts, and honey.
Fig-Filled Moons Recipe

Fig-Filled Moons Recipe

Here, our Holiday Cookie dough is filled with a sweet and wholesome mixture of orange, dried fruit, walnuts, and honey. Prep : 11/2 hours plus chilling and cooling Bake : 12 minutes per batch
  • Holiday Cookie Dough
  • 1 large orange
  • 5 ounces dried Mission figs, stems removed (about 1 cup)
  • 1/2 cup walnuts
  • 1/cup raisins
  • 1/cup honey
  • 11/2 teaspoons ground cinnamon
  • 1 large egg, lightly beaten coarse sugar crystals (optional)
  1. Prepare Holiday Cookie Dough. Divide dough into 3 pieces. Flatten each piece into a disk; wrap each in plastic wrap. Refrigerate dough at least 2 hours or overnight, until firm enough to roll.
  2. Meanwhile, from orange, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice. In food processor with knife blade attached, combine orange peel and juice, figs, walnuts, raisins, honey, and cinnamon. Pulse until fig mixture is well blended but still has a coarse texture. Cover and set aside until ready to use.
  3. Preheat oven to 350°F. Between two sheets of waxed paper, roll a disk of dough 1/8-inch thick. Remove top sheet of waxed paper. With floured 21/2-inch scalloped round biscuit or cookie cutter, cut out as many cookies as possible. Wrap and refrigerate trimmings to reroll later.
  4. With spatula, carefully place cookies, 1 inch apart, on ungreased large cookie sheet. Spoon 1 level measuring teaspoon fig filling onto center of each cookie. Fold each cookie in half over filling; brush with egg. Sprinkle with sugar crystals if you like. (If dough becomes too soft to work with at any time, place in freezer 10 to 15 minutes to firm up.)
  5. Bake cookies 12 to 15 minutes or until tops are golden-brown. Transfer cookies to wire rack to cool. Repeat with remaining dough, dough trimmings, fig filling, and egg.
  6. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months. Makes about 48 cookies.
Each cookie : About 100 calories, 1g protein, 13g carbohydrate, 5g total fat (3g saturated), 1g fiber, 20mg cholesterol, 65mg sodium. cucidati cookies, fig cookie recipe, fig cookie recipes, italian fig cookies, italian fig cookies recipe, sicilian cookies, sicilian fig cookies, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Fig-Filled Moons Recipe

Article Categories : Cookies & Confections, European Recipes

Fig-Filled Moons Recipe

Fig-Filled Moons Recipe

Here, our Holiday Cookie dough is filled with a sweet and wholesome mixture of orange, dried fruit, walnuts, and honey.

Prep : 11/2 hours plus chilling and cooling
Bake : 12 minutes per batch

  • Holiday Cookie Dough
  • 1 large orange
  • 5 ounces dried Mission figs, stems removed (about 1 cup)
  • 1/2 cup walnuts
  • 1/cup raisins
  • 1/cup honey
  • 11/2 teaspoons ground cinnamon
  • 1 large egg, lightly beaten coarse sugar crystals (optional)
  1. Prepare Holiday Cookie Dough. Divide dough into 3 pieces. Flatten each piece into a disk; wrap each in plastic wrap. Refrigerate dough at least 2 hours or overnight, until firm enough to roll.
  2. Meanwhile, from orange, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice. In food processor with knife blade attached, combine orange peel and juice, figs, walnuts, raisins, honey, and cinnamon. Pulse until fig mixture is well blended but still has a coarse texture. Cover and set aside until ready to use.
  3. Preheat oven to 350°F. Between two sheets of waxed paper, roll a disk of dough 1/8-inch thick. Remove top sheet of waxed paper. With floured 21/2-inch scalloped round biscuit or cookie cutter, cut out as many cookies as possible. Wrap and refrigerate trimmings to reroll later.
  4. With spatula, carefully place cookies, 1 inch apart, on ungreased large cookie sheet. Spoon 1 level measuring teaspoon fig filling onto center of each cookie. Fold each cookie in half over filling; brush with egg. Sprinkle with sugar crystals if you like. (If dough becomes too soft to work with at any time, place in freezer 10 to 15 minutes to firm up.)
  5. Bake cookies 12 to 15 minutes or until tops are golden-brown. Transfer cookies to wire rack to cool. Repeat with remaining dough, dough trimmings, fig filling, and egg.
  6. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months. Makes about 48 cookies.

Each cookie : About 100 calories, 1g protein, 13g carbohydrate, 5g total fat (3g saturated), 1g fiber, 20mg cholesterol, 65mg sodium.