Fig and Walnut Cookies

Makes 20 sandwiched cookies


Cookies:

6 tablespoons (84 g) unsalted butter, softened

1/3 cup (77 g) white granulated sugar

2 egg yolks

1 teaspoon (5 ml) pure vanilla extract

1/8 teaspoon (a large pinch) kosher salt

1 cup (140g) all-purpose flour 

Filling:

2/3 cup (160 ml) fig jam

2 dried figs

1 teaspoon (5 ml) orange zest

1/8 teaspoon (a large pinch) kosher salt

3/4 cup (85 g) walnuts, roughly chopped

1 Tablespoon (7 g) powdered sugar for dusting


In a large bowl, beat the butter and sugar together with an electric mixer until nice and fluffy.

Add the egg yolks, one at a time, scraping down the bowl in between each addition.

Then add the vanilla extract and salt, and beat until combined.

Add the flour and beat until a dough forms.

With floured hands, shape the dough into a ball and then a disc. Wrap tightly in parchment paper. Refrigerate for 2 hours.

For the filling: Place the dried figs and the fig jam in a food processor. Process until combined. Then add the orange zest and salt and process.

Transfer the filling to a medium-sized bowl, and stir in the walnuts until combined. Cover and refrigerate until ready to use. 

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside.

Roll out the dough on floured parchment paper to 1/4"-inch thickness. Cut out 1.5" circles and place them on the baking sheet (you may need to do this in batches, baking one sheet at a time. Keep dough refrigerated between batches).

Bake the circles for 8 minutes. Remove from the oven, allow to cool, then flip half the cookies over to create bottoms and tops.

Dollop a teaspoon of filling on each cookie, spreading it out with the bottom of a spoon to cover the cookie entirely. Place the top cookie on top.

Bake the "sandwiched cookies" at 350°F (175 °C) for 10 minutes until the tops are golden brown.

Remove from the oven, cool, and then dust with powdered sugar.

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