Egyptian Fig Roll Cookies Food

SICILIAN FIG COOKIES

Steps:

• Make the dough: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal. Whisk the yolks, vanilla and lemon zest and juice, then add to the food processor and pulse until the dough holds together when pinched (stop before it gathers into a ball). Turn out onto a sheet of plastic wrap and knead into a disk. Wrap and refrigerate until firm, at least 1 hour.
• Meanwhile, make the filling: Pulse the almonds in a clean food processor until coarsely chopped; transfer to a saucepan. Pulse the figs in the food processor until finely chopped and add to the saucepan along with the orange zest, wine, honey and cocoa powder. Cook over medium heat, stirring, 5 minutes. Let cool.
• Line 2 baking sheets with parchment paper. Roll the dough into about 24 balls, then flatten into 2-inch disks. Place 1 heaping teaspoon filling in the center. Wrap the pastry over the filling, then roll into a ball, covering the filling. Put on the prepared baking sheets, cover and refrigerate about 30 minutes.
• Preheat the oven to 350 degrees F. Bake until the cookies are lightly browned, 20 to 30 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
• Make the glaze: Whisk the confectioners' sugar and orange zest and juice in a bowl. Brush the cookies with the glaze and top with the nonpareils. Let set, about 15 minutes. Store in an airtight container up to 1 week.

EGYPTIAN FIG ROLL COOKIES

Steps:

• Filling:.
• Mix the ingredients in a small saucepan and bring up to a gentle simmer.
• Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a "paste".
• Transfer to a food processor and purée a thick consistency.
• Cool completely, then transfer to a plastic zip-top bag and set aside. (Note: you can make this up to 3 days in advance).
• Dough:.
• Whisk together the flours, baking soda and salt. Set aside.
• Cream the butter, shortening, sugar, egg whites and extracts in a bowl.
• Add the dry ingredients, beating to combine into a dough.
• Wrap well in plastic and chill at least one hour.
• Assembly:.
• Preheat the oven to 325 and line a baking sheet.
• Roll the dough into a thin layer (less than 1/4") on a floured surface or between sheets of waxed paper.
• Slice strips about 3 1/4" wide, and pipe the filling along the centre of each.
• Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick).
• Slice into "two bite" sized pieces (about 1") and place on the lined sheet.
• Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking).

FIG PINWHEELS

Steps:

• Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.
• Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
• Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.
• Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.
• Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.

PAXIMATHIA (GREEK SEMI-SWEET COOKIES)

Steps:

• Beat 3 eggs well. Add oil and sugar and mix to blend.
• Add vanilla. Sift flour, salt and baking powder.
• Add to egg mixture and mix until smooth.
• Refrigerate overnight.
• Work dough and shape into loaves (about three).
• Set on greased.cookie sheets and brush with beaten egg yolk, to which a few.drops of cream or milk has been added.
• Sprinkle the sesame seed.
• Bake in 375° to 400° oven about 25 minutes or until golden brown.
• Cut into slices immediately. Lay pieces flat on sheet and return to oven for a few minutes until light brown on both sides.

FIG NEWTONS COOKIES

Steps:

• In a medium saucepan over medium heat, add figs, water and orange juice. Bring to a simmer and cook for about 30 minutes or until figs are tender and the liquid is almost evaporated.
• Transfer the fig mixture to the bowl of a food processor and blend to a paste, stopping to scrape the sides if needed. Transfer the paste to a bowl to cool off.
• Meanwhile, combine flour, baking powder and salt in a big bowl; whisk well.
• In the bowl of a stand mixer, add butter and brown sugar. With the paddle attachment on, process until creamy. Add egg, vanilla and orange zest; process until well mixed, about 30 seconds.
• Add flour mixture and on low speed, process until the dough comes together, about 1 minute. Transfer the dough onto a work surface and form 3 equal balls. Place them in a bowl and transfer to the fridge to chill, at least 15 minutes.
• Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
• When chilled, working in batches, place one ball on a parchment paper and form a small rectangle. Place another parchment paper on top and flatten it out with a rolling pin to about 5-inches wide x 12-inches long and a little less than ¼-inch thick. Scoop 1/3 fig paste in the center of dough and spread it out evenly, leaving some space around the edges.
• Bring one side of the cookie dough over the paste using the parchment paper to help fold it over. Gently peel off the dough from the paper; repeat with the other side. Cut the ends of the log to make it neater and even. Measure the width of the log and cut the same measurement lengthwise so the cookies are square. Place them on the prepared baking sheet, leaving some space in between each cookie.
• Transfer to the preheated oven and bake for 16 to 18 minutes or until golden on the bottom. Remove from the heat and place them on a wire rack to cool. Makes 2 dozen.

FIG, WALNUT & WHITE CHIP COOKIES

Steps:

• Cream butter and sugars until light and fluffy. Beat in eggs, cream, lemon peel and vanilla. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in figs, 3/4 cup baking chips and walnuts. Refrigerate, covered, at least 2 hours., Preheat oven to 350°. Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until bottoms are lightly browned, 8-10 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chips; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

FIG COOKIES

Steps:

• Sift together flour, salt,baking soda, cinnamon and allspice set aside
• Combine shorting and sugar: add eggs and vanilla.
• Add flour mixture and blend until smooth.
• Add fig preserves.
• Drop by by teaspoon onto well greased cookie sheet.
• Bake 8 to 10 min at 350°F.

SICILIAN FIG COOKIES

Steps:

• To make Pastry: Combine flour, sugar, baking powder and salt in a large mixing bowl. Add the butter, eggs, vanilla and milk. Stir into a smooth dough. Remove dough from bowl and shape into a circle. Cut into 4 equal pieces, wrap in plastic and chill.
• To make the Filling: Use the zest and juice of the orange and place in large bowl. Mix in figs, raisins and nuts. Process in food processor until evenly chopped. Stir in honey, rum and cinnamon, and set aside.
• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• Remove dough from refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface. Brush top inch of each with cold water. About 1/3 of the way up from the bottom of the dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of the dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on cookie sheets. Repeat with remaining sections of dough.
• Bake 13 to 16 minutes, or until tops are golden. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.