Prep 1 hr
Cook 20 mins
Looks like a great fall/winter cookie. Because of the butter content, the dough needs to chill for a few hours before shaping; this time is not included in prep. time...
- 4 cups flour
- 1 teaspoon salt
- 1 1⁄2 cups butter, softened
- 3⁄4 cup granulated sugar
- 3⁄4 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 cups walnuts, chopped
- 2 large egg whites
- 2 large oranges
- 1 (11 ounce) package calimyrna figs, stems discarded
- 2 tablespoons honey
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice
- Cookies: In a medium bowl, combine the flour and salt.
- In a large bowl, using an electric mixer on medium speed, cream the butter and sugars togehter until fluffy and creamy, scraping sides of bowl down occasionally.
- Reduce mixer speed to low; blend in the vanilla, then the eggs, one at a time, blending well after each addition.
- Gradually beat in the flour mixture just until blended, occasionally scraping bowl.
- Divide dough into 4 equal parts; flatten each into a disk.
- Wrap each disk in plastic wrap and refrigerate at least 2 hours or until dough is firm enough to shape.
- Meanwhile, make the coating: In a food processor fitted with the metal blade, pulse walnuts until finely chopped.
- Spread nuts on a sheet of waxed paper.
- In a small bowl, lightly beat the egg whites.
- Prepare the fig filling: From the oranges, grate 1/2 teaspoons peel and squeeze 3/4 cup juice.
- In the same food processor, with the knife blade attached, pulse the figs until coarsely chopped.
- Add the orange peel and juice, honey, cinnamon, and allspice; process until almost smooth, stopping processor occasionally to scrape down the sides.
- Transfer mixture to a small bowl.
- Preheat oven to 350*F.
- Remove 1 piece of dough from the refrigerator; shape into 1" balls.
- Roll each ball in the beaten egg whites, then in the walnuts, gently pressing them into the dough.
- Place cookies 2" apart onto ungreased cookie sheets. With a finger, gently press each cookie to make a 1 3/4" round. With your thumb, make a small indentation in the center of each cookie.
- Bake cookies for 10 minutes. Working quickly, remove cookie sheet from the oven and gently repress indentations; fill with a rounded 1/2 teaspoons of fig filling.
- Return cookies to the oven and bake 10 minutes longer, or until golden.
- Transfer cookies to wire racks to cool completely.
- Store cookies in a tightly covered container, with waxed paper between the layers, at room temperature for up to 1 week.