FIG AND WALNUT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h26m
Yield 4 dozen
Number Of Ingredients 15
Steps:
- For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
- Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
- Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
- Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
- Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.
HUNGARIAN WALNUT COOKIES
As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. -Sharon Kurtz, Emmaus, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.
Nutrition Facts : Calories 129 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT AND WALNUT PHYLLO CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 39m
Yield 12 phyllo cups
Number Of Ingredients 8
Steps:
- Special Equipment: a 12-count mini muffin pan
- Place an oven rack in the center of the oven and preheat to 375 degrees F.
- In the bowl of a food processor, pulse together the apricots, walnuts, honey, 1 tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces.
- Place a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Place another sheet of dough on top and brush with melted butter. Repeat with remaining dough and melted butter. Using a sharp knife, trim the pastry into a 12 by 9-inch rectangle. Cut the dough into 12 (3-inch) square pieces. Gently press each piece of dough into the muffin pan. Spoon the apricot filling into the cups. Bake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes. Using a dessert spoon or a small spatula, remove the phyllo cups from the pan. Place on a rack and cool completely.
- Arrange the phyllo cups on a platter, garnish with orange zest, if using, and serve. Or, store in an airtight plastic container for up to 4 days.
OATMEAL APRICOT WALNUT COOKIES
These oatmeal cookies are fruity good! From the "Texas Church Supper and Family Reunion Cookbook".
Provided by loof751
Categories Drop Cookies
Time 30m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix shortening, brown sugar, granulated sugar, egg, milk, and vanilla until smooth. Add the flour, salt, and baking soda and mix well.
- Stir in the mashed banana, apricots, and walnuts. Stir in oats,.
- Drop by heaping tablespoons onto a cookie sheet. For a softer chewy cookie, bake for 12 minutes; for a crunchy cookies bake for 14-15 minutes.
- Cool on the cookie sheet for a minute before placing on a wire rack to cool.
Nutrition Facts : Calories 321.6, Fat 13, SaturatedFat 2.9, Cholesterol 10.8, Sodium 174.5, Carbohydrate 46.8, Fiber 3.9, Sugar 21.5, Protein 6.4
APRICOT WALNUT BARS
Categories Fruit Nut Dessert Bake Christmas Thanksgiving Quick & Easy Apricot Walnut Vanilla Fall Winter Edible Gift Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32 bars
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Butter a 9-inch square baking pan and line with 1 sheet of foil, leaving a 2-inch overhang on 2 opposite sides, then butter foil.
- Pulse flour, sugar, cinnamon, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and vanilla and pulse just until clumps of dough form, about 30 seconds.
- Press three fourths of dough evenly onto bottom of pan, then spread with apricot preserves. Crumble remaining dough over preserves and sprinkle evenly with walnuts.
- Bake until top is golden brown and preserves are bubbling, 20 to 25 minutes. Cool in pan on a rack. Lift from pan by grasping both ends of foil. Cut into 32 bars and lift bars off foil with a spatula.
FIG AND HONEY JAM WITH WALNUTS
I recently made a meat and cheese board for my family and wanted to make a jam/preserve with it that we normally wouldn't have. Figs came to mind and, after searching around a little and getting a few ideas, I came up with this. It was such a huge hit that I decided to share it. I hope that everyone enjoys it as much as we did! It will last for up to 30 days if you do not can it.
Provided by Rachel Swiger-Imhoff
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h50m
Yield 48
Number Of Ingredients 11
Steps:
- Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
- Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
- Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 14.8 g, Cholesterol 2.5 mg, Fat 2.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 56.3 mg, Sugar 13.9 g
FIG, WALNUT & WHITE CHIP COOKIES
I use figs from my own tree to make these cookies. The white chips add a touch of sweetness.-Michaela Rosenthal, Woodland Hills, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 132 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 53mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
WALNUT COOKIE HEARTS FILLED WITH FIG OR APRICOT JAM
Received a jar of fig jam and was browsing the web when I came across this California Walnut recipe. These chocolate cookies with toasted walnuts and filled with a sweet fig jam sound like they would be a tasty way to use my jam gift. There were no times posted so the times are estimates. Chill time not included and is 3 to 4 hours.
Provided by Debbwl
Categories Dessert
Time 54m
Yield 40-50 cookies
Number Of Ingredients 13
Steps:
- In a food processor fitted with the metal blade, combine the flour, walnuts, sugar, cocoa powder, salt and nutmeg. Process until the nuts are finely ground. Add the butter and pulse until blended into the dry ingredients and the mixture resembles coarse crumbs. In a small cup, whisk together the egg yolks, water and vanilla. Add to the flour mixture and process until the dough holds together in a stiff mass. Transfer the dough into a bowl and cover with plastic wrap. Refrigerate for 30 - 60 minutes, until firm but not hard.
- Preheat the oven to 350ºF, and cover cookie sheets with parchment paper. Divide the chilled dough in half (keep the piece you are not working on refrigerated). On a lightly floured surface, roll dough out to a thickness slightly less than 1/4-inch. If the top of the dough is sticky, sprinkle it lightly with additional flour. Using a heart-shaped (or round) cutter 1 1/2 - 2 inches in diameter, cut cookies from the rolled-our dough. Gather the scraps together, reroll them, and cut additional cookies. As cookies are cut, place them, about 1/2-inch apart, on the prepared cookie sheets. Bake 8-10 minutes, until the cookies look dry. Cool about 2 minutes, then transfer to racks to cool completely before filling. Continue rolling, cutting and baking until all the dough is used.
- To assemble and decorate the cookies, place half of them in a single layer on a large baking sheet. Spread each one with about 1/2 teaspoon of jam, then top with a second cookie. When all the cookies have been filled, top each with about 1/2 teaspoon melted chocolate, spreading the chocolate with the back of a spoon. Sprinkle the chocolate lightly with walnuts. Let the cookies stand 2 - 3 hours, or until the chocolate if firm, then store them in an airtight container.
- ***An alternative to rolling out the dough: For an easy, though not heart-shaped variation, the dough can be chilled, sliced and baked like refrigerator cookies. Place the prepared dough on a lightly floured surface and divide it in half. With your hands, roll and pat each piece into a log about 9 inches long and 1 1/2 inches across. Wrap in plastic wrap and chill for several hours, until firm. (The dough will keep refrigerated for several days.) Cut the logs into slices slightly less than 1/4-inch thick, then bake, fill and decorate as directed.
Nutrition Facts : Calories 111.8, Fat 6.6, SaturatedFat 2.5, Cholesterol 18.4, Sodium 50.2, Carbohydrate 11.8, Fiber 0.8, Sugar 5.4, Protein 2.3
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