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Name: Fig Cookies Pt 1/2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 lg Egg white; 1 1/2 tb Canola oil; 1 1/2 ts Grated lemon zest; 1/3 c Sugar; 1/3 c Marsala or fresh orange; 1/2 c Chopped dates; 1/4 ts Aniseed; 2 tb Low-fat milk, plus more as; 2 1/2 c All-purpose flour; 1/3 c Sugar; 1 1/2 ts Ground cinnamon; 1/2 c Golden raisins; 1/4 c Slivered almonds; 1 c Dried apricots; 1/4 ts Pure vanilla extract; 3 tb Butter, cut into small; 2 c Dried figs, stems removed; 1/2 ts Salt; 1 lg Egg; 1 ts Pure vanilla extract; 1/4 ts Pure almond extract; 1/4 c Low-fat milk; 1/4 ts Pure almond extract; 1/8 ts Black Pepper freshly ground; 1 1/4 ts Baking Powder

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INGREDIENTS

1 lg Egg white
1 1/2 tb Canola oil
1 1/2 ts Grated lemon zest
1/3 c Sugar
1/3 c Marsala or fresh orange
1/2 c Chopped dates
1/4 ts Aniseed
2 tb Low-fat milk, plus more as
2 1/2 c All-purpose flour
1/3 c Sugar
1 1/2 ts Ground cinnamon
1/2 c Golden raisins
DOUGH
1/4 c Slivered almonds
1 c Dried apricots
1/4 ts Pure vanilla extract
3 tb Butter, cut into small
2 c Dried figs, stems removed
1/2 ts Salt
1 lg Egg
1 ts Pure vanilla extract
1/4 ts Pure almond extract
1/4 c Low-fat milk
1/4 ts Pure almond extract
1/8 ts Black Pepper ; freshly ground
1 1/4 ts Baking Powder
FILLING
ICIING

Servings

INSTRUCTIONS

A crisp pastry surrounds the filling made of dried figs, apricots, dates and raisins in this traditional Sicilian Christmas cookie. Marsala, a fortified wine from Sicily, keeps the filling moist. These are delicious without the icing as well. Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou. Culinary Technique: Cover Page Cooking: Recipes Featured in Eating Well Magazine: Holiday Issue Culinary Technique is a class where the pick a specific aspect of cooking and really give you the ins and outs of it. Cover Page Cooking is a new class that from these results, I hope they keep around. Cover Page takes the recipes that are featured on the "cover" of magazines and shows you how to prepare and present them to look just as good. TO MAKE COOKIE DOUGH: Combine flour, sugar, baking powder and salt in the food processor. Add butter and pulse until the butter is in very small pieces, about 10 seconds. In a large glass measuring cup, whisk together egg, egg white, milk, oil, vanilla and almond extracts; with the food processor running, pour in the liquid and mix just until smooth dough forms. Scrape the dough onto wax paper or plastic wrap and flatten into 1-inch-thick disk. Wrap and refrigerate overnight or for up to 2 days. TO MAKE FILLING: Preheat oven to 350 degrees F. Spread almonds on a baking sheet or in a pie pan. Toast for 3 minutes; add aniseed and continue to toast until the nuts are pale gold and the aniseed is fragrant, about 3 minutes longer. Set aside to cool. In the food processor, combine figs, apricots, dates, raisins, sugar, lemon zest, cinnamon, pepper and the toasted almonds and aniseed. Pulse until the fruits and nuts are finely chopped. With the machine running, pour Marsala or orange juice through the feed tube and process until just blended. TO BAKE COOKIES: Preheat oven to 350 degrees F. Lightly oil 2 large baking sheets or coat them with non-stick cooking spray. Divide the dough into 6 equal pieces. Working with one piece at a time (keeping the remaining pieces refrigerated), roll out on a lightly floured surface inch rectangle. (Dont worry if the edges are ragged.) Measure a scant 1/2 cup of the filling and use your hands to spread it in a strip down the center of the dough. Use a wide spatula or pastry scraper to lift the sides of the dough over the filling to form a roll. Use your fingers to press down the seam, which may be a but ragged or uneven. With a sharp knife, slice the roll on the diagonal to into 1-inch long cookies. Set the cookies on a prepared baking sheet, spacing them about 1 inch apart. Repeat these steps with the remaining dough and filling. Bake the cookies, one sheet at a time, for 15-18 minutes, or until bottoms are pale golden and the tops are lightly colored.Transfer the cookies to a wire continued in part 2

NOTES

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Fig Cookies Pt 1/2

1 lg Egg white
1 1/2 tb Canola oil
1 1/2 ts Grated lemon zest
1/3 c Sugar
1/3 c Marsala or fresh orange
1/2 c Chopped dates
1/4 ts Aniseed
2 tb Low-fat milk, plus more as
2 1/2 c All-purpose flour
1/3 c Sugar
1 1/2 ts Ground cinnamon
1/2 c Golden raisins
 DOUGH
1/4 c Slivered almonds
1 c Dried apricots
1/4 ts Pure vanilla extract
3 tb Butter, cut into small
2 c Dried figs, stems removed
1/2 ts Salt
1 lg Egg
1 ts Pure vanilla extract
1/4 ts Pure almond extract
1/4 c Low-fat milk
1/4 ts Pure almond extract
1/8 ts Black Pepper freshly ground
1 1/4 ts Baking Powder
 FILLING
 ICIING

A crisp pastry surrounds the filling made of dried figs, apricots, dates  and raisins in this traditional Sicilian Christmas cookie. Marsala, a  fortified wine from Sicily, keeps the filling moist. These are delicious  without the icing as well.    Just got back from the Disney Institute again and as always, I had a  marvelous time. You guys have got to go! I took: Imagineering!, Radio  Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation  Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.    Culinary Technique: Cover Page Cooking: Recipes Featured in Eating Well  Magazine: Holiday Issue Culinary Technique is a class where the pick a  specific aspect of cooking and really give you the ins and outs of it.  Cover Page Cooking is a new class that from these results, I hope they keep  around. Cover Page takes the recipes that are featured on the "cover" of  magazines and shows you how to prepare and present them to look just as  good.    TO MAKE COOKIE DOUGH: Combine flour, sugar, baking powder and salt in the  food processor. Add butter and pulse until the butter is in very small  pieces, about 10 seconds. In a large glass measuring cup, whisk together  egg, egg white, milk, oil, vanilla and almond extracts; with the food  processor running, pour in the liquid and mix just until smooth dough  forms.    Scrape the dough onto wax paper or plastic wrap and flatten into  1-inch-thick disk. Wrap and refrigerate overnight or for up to 2 days.    TO MAKE FILLING: Preheat oven to 350 degrees F.    Spread almonds on a baking sheet or in a pie pan. Toast for 3 minutes; add  aniseed and continue to toast until the nuts are pale gold and the aniseed  is fragrant, about 3 minutes longer. Set aside to cool.    In the food processor, combine figs, apricots, dates, raisins, sugar, lemon  zest, cinnamon, pepper and the toasted almonds and aniseed. Pulse until the  fruits and nuts are finely chopped. With the machine running, pour Marsala  or orange juice through the feed tube and process until just blended.    TO BAKE COOKIES: Preheat oven to 350 degrees F. Lightly oil 2 large baking  sheets or coat them with non-stick cooking spray.    Divide the dough into 6 equal pieces. Working with one piece at a time  (keeping the remaining pieces refrigerated), roll out on a lightly floured  surface inch rectangle. (Dont worry if the edges are ragged.) Measure a  scant 1/2 cup of the filling and use your hands to spread it in a strip  down the center of the dough.    Use a wide spatula or pastry scraper to lift the sides of the dough over  the filling to form a roll. Use your fingers to press down the seam, which  may be a but ragged or uneven. With a sharp knife, slice the roll on the  diagonal to into 1-inch long cookies. Set the cookies on a prepared baking  sheet, spacing them about 1 inch apart. Repeat these steps with the  remaining dough and filling.    Bake the cookies, one sheet at a time, for 15-18 minutes, or until bottoms  are pale golden and the tops are lightly colored.Transfer the cookies to a  wire    continued in part 2

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Nutrition

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Serving Size: 1 Serving (1234g)
Recipe Makes: 1 Servings

Calories: 3979
Calories from Fat: 425 (11%)

Amt Per Serving		% DV

	Total Fat 47.2g	63 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 25.4g
	Polyunsanturated Fat 12.2g
Cholesterol 211.5mg		65 %
Sodium 4573mg		158 %
Potassium 3615.8mg		95 %
Total Carbohydrate 865.4g		255 %
	Dietary Fiber 35g	140 %
	Sugars, other 830.5g
Protein 56.1g		80 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3979

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