Figs In A Blanket

Figs In A Blanket IMAGE Image by: Figs In A Blanket IMAGE Author: Canadian Living

Our classic fig cookies become even softer with time, so they're ideal for making ahead. Dried Calimyrna figs are lighter in colour than the more common Mission figs, and have a subtle nutty flavour, which works well in the cookies. Find them in the dried fruit section of your grocery store.

  • Portion size 24 servings
  • Credits : Canadian Living: Holiday Baking 2014

Ingredients

  • 2/3 cups unsalted butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
Fig Filling:
  • 3 cups chopped dried light-coloured Calimyrna figs
  • 2 teaspoons grated orange zest
  • 1 cup orange juice
  • 1/4 teaspoon cinnamon
  • pinch salt

Method

Fig Filling: In saucepan, bring figs, orange zest, orange juice, 1/4 cup water, cinnamon and salt to boil over medium-high heat. Reduce heat to low; cook, stirring occasionally, until figs are softened and mixture is thickened, about 10 minutes. Transfer to food processor; pur?e until smooth. Scrape into bowl; cover and refrigerate until chilled, about 1 hour. (Makeahead: Cover and refrigerate for up to 2 days.)

Meanwhile, in large bowl, beat butter with brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, cinnamon and salt; stir into butter mixture to form smooth dough. Divide into quarters; form into rectangles. Wrap in plastic wrap; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 3 days. Let stand at room temperature for 20 minutes before continuing with recipe.)

Between waxed paper, roll out 1 dough rectangle into 12- x 5-inch (30 x 12 cm) rectangle. Spread one-quarter of the fig filling over top, leaving 1 1/2-inch (4 cm) border uncovered along top and bottom long edges.

Lifting by waxed paper, gently fold bottom long edge toward centre of filling. Fold top long edge toward centre to overlap bottom edge, pressing gently to seal. Refrigerate just until firm, about 15 minutes. Repeat with remaining dough and fig filling.

Trim any ragged ends from dough; cut each log crosswise into 1 1/2-inch (4 cm) pieces.
Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. (Make-ahead: Freeze on sheets until firm; transfer to airtight container and freeze for up
to 1 month. Thaw at room temperature for 20 minutes before continuing with recipe.)

Bake, 1 sheet at a time, in 350?F (180?C) oven until light golden and slightly puffed, about 15 minutes. (Make-ahead: Store in airtight container for up to 5 days.)

Nutritional facts per cookie: about

  • Fibre 3 g
  • Sodium 33 mg
  • Sugars 16 g
  • Protein 2 g
  • Calories 140.0
  • Total fat 5 g
  • Potassium 189 mg
  • Cholesterol 17 mg
  • Saturated fat 3 g
  • Total carbohydrate 24 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Figs In A Blanket

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