Prep 30 mins
Cook 15 mins
Delicious fig cookies.
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup sugar
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, cut into pieces and chilled
- 1 egg
- 1 egg yolk
- 1 cup dried fig, diced
- 1⁄2 cup orange juice, fresh
- 1⁄2 cup unsweetened applesauce
- 4 teaspoons lemon juice
- 1⁄2 teaspoon ground cinnamon
Fig Olsons Assembly
- 1 egg
- 2 tablespoons water
- For dough, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
- Cut in butter until dough is a rough, crumbly texture.
- Add whole egg and egg yolk and blend in until dough comes together.
- Shape into a disc, wrap and chill for an hour.
- For filling, combine all ingredients in a small saucepot and bring up to a simmer.
- Simmer until the figs absorb all liquid, about 10 minutes.
- Let cool and purée in a food processor and chill completely.
- Preheat oven to 375 °F.
- On a lightly floured surface, roll out dough into a rectangle, just under ¼-inch thick. Using a knife or pastry cutter, cut strips of dough that are at least 4 ½ inches wide.
- Spoon filling (or pipe with a piping bag) along center of the strip.
- Brush left side of pastry dough with egg wash and fold right side of pastry over filling, so that egg washed side meets it.
- Trim edges.
- Lift filled cookie tube to a parchment-lined baking sheet and press down to flatten.
- Repeat with remaining strips and brush tops with egg wash.
- Bake for 15 to 18 minutes, until a light golden brown.
- Allow cookies to cool, then cut strips into 1-inch bites.