These chewy cookies, with their spicy dough and brandy-tinged filling, are fun and impressive. Use the lightest-coloured figs you can find.?
- Portion size 96 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
MethodIn saucepan, bring chopped figs, orange rind and juice, brown sugar, brandy and cinnamon to boil over medium-high heat; reduce heat to medium and cook until thickened, about 3 minutes. Transfer to food processor; pur?e until smooth. Scrape into bowl; let cool.
Dough: In separate bowl, whisk together flour, cinnamon, baking powder, allspice, salt and cloves. In large bowl, beat butter with sugar; mix in egg. Stir in flour mixture. Divide in half and form into 2 rectangles. Wrap each and refrigerate for 30 minutes.
Between waxed paper, roll out each piece of dough into 12- x 8-inch (30 x 20 cm) rectangle. Spread each with half of the fig filling, leaving 1/2-inch (1 cm) border along 1 long edge.
Using waxed paper to help and starting at opposite long edge, roll up dough, sealing seam. Wrap each log and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or overwrap with foil and freeze for up to 1 month.)
Cut each log into 1/4-inch (5 mm) thick slices; bake on parchment paper–lined baking sheets in 350?F (180?C) oven until light golden, 10 to 12 minutes.
Nutritional facts Per cookie: about
- Sodium 10 mg
- Protein trace
- Calories 34.0
- Total fat 1 g
- Potassium 26 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 1.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0