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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 15 |
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Family and friends know I have a fondness for Christmas cookies. Each year after Thanksgiving, they begin asking when the cookies will be ready! Ingredients:
1/2 cup butter, softened |
1/4 cup sugar |
1/4 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
filling: |
2/3 cup finely chopped raisins |
1/2 cup finely chopped dates |
1/2 cup finely chopped dried figs |
1/2 cup orange juice |
1/3 cup finely chopped dried cherries or cranberries |
2 teaspoons sugar |
1 teaspoon grated lemon peel |
1/4 teaspoon ground cinnamon |
1/2 cup finely chopped pecans |
glaze: |
3/4 cup confectioners' sugar |
2 to 3 teaspoons lemon juice |
Directions:
1. 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.
2. 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.
3. Roll out each portion of dough between two pieces of waxed paper into a 10-in. x 8-in. rectangle. Cut each into two 10-in. x 4-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 paper-lined baking sheets.
4. 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. Yield: About 2-1/2 dozen.
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