FIG-FILLED COOKIES
Family and friends know I have a fondness for Christmas cookies. Each year after Thanksgiving, they begin asking when the cookies will be ready!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield About 2-1/2 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours., In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature., Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 151mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
FIG-FILLED WALNUT COOKIES
My fig-filled cookies are delightful with a cup of tea after dinner or with a glass of cold milk for a snack. A hint of orange and honey adds a touch of sweetness. -Ymi Ton, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7 dozen.
Number Of Ingredients 15
Steps:
- Place first five ingredients in a food processor; process until paste consistency. Refrigerate while preparing dough., Preheat oven to 350°. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-1/4-in. balls. Coat bottom of a glass with cooking spray. Press cookie with bottom of glass to flatten. Place a teaspoon of filling in the center; wrap dough around filling to cover completely. Roll in walnuts. Repeat with remaining dough, filling and walnuts., Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until bottoms are golden brown. Cool on pans 1 minute. Remove to wire racks to cool.
Nutrition Facts : Calories 118 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 50mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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