Directions: |
Directions:To prepare the dough, combine flour, baking soda and salt in a bowl. In another large bowl, use a mixer on medium speed to beat butter and sugar for 1 minute or until creamy. Add egg and vanilla; beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.
Divide dough into 3 pieces and flatten each piece into a disk, wrap in plastic wrap or wax paper, refrigerate at least 30 minutes until firm enough to roll out.
To make the filling, grate orange and lemon, and squeeze juice from orange in a small bowl, in a food processor combine zest, juice, figs, dates, pecans, raisins, honey, spice and bourbon (or lemon juice) Pulse until fig mixture is well blended but still has a coarse texture, set aside.
Preheat oven to 350 degrees. On waxed paper, roll one disk of dough to 1/8" thick. With floured 3 " biscuit cutter, cut out as many cookies as possible, re-rolling as needed.
With a spatula place cookies 1" apart apart on large, ungreased cookie sheet. Spoon up to 2 tsp. fig filling onto center of each cookie. Fold each cookie in half over filling and carefully pinch closed (use a fork to add a notched edge)
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Bake cookies 12 to 15 minutes or until golden brown, Watch closely as they'll brown very quickly. Transfer cookies to wire rack to cool. Repeat with remaining dough.
When Figgy Moons are completely cool, prepare icing, mixing ingredients together in a small bowl, and brush on top of each cookie. Top with sprinkles if desired. The secret is keeping the dough as thin as possible. They freeze up to 2 months. |
This recipe for Figgy Moons Cookie box is from