St. Joseph's Day Fig Cookies Recipe

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St. Joseph's Day Fig Cookies
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Ingredients
18
Count
Nutrition
1602
Calories
Total time
34
Minutes
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Ingredients:

Directions:

  1. FILLING:.
  2. In a food processor, combine the figs, dates, marmalade, orange zest, 3 tbls orange juice, butter and cinnamon.
  3. Process until coarsely pureed, about 1 minute. If the mixture begins to clump, stop and redistribute the contents as necessary.
  4. If the mixture seems dry, add about 1 tbls more orange juice.)the filling may be refrigerated for up to 4 days; let come to room temperature and stir before using.
  5. DOUGH:.
  6. In a food processor, combine the flour, sugar, baking powder,and salt.Process on/off pulses until well blended.
  7. Drop spoonfuls of the shortening over the flour and process is on/off pulses until the mixture resembles coarse meal.
  8. Sprinkle 1/3 cup plus 1 1/2 tablespoons of ice water over the mixture and process in on/off pulses just until evenly incorporated, do not overprocess. Working on a sheet of wax paper, knead until smooth, slightly moist but not wet dough forms. If the dough is too dry or crumbly to hold together easily, sprinkle on a little more water, 1-2 tsps at a time and continue kneading. divide the dough in half.
  9. Place each portion between large sheets of wax paper.Roll out each portion into a 12 square, check the underside of the dough and smooth any wrinkles that form.
  10. Cut and patch the dough as necessary to even the dough sides.
  11. Stack the rolled dough portions (paper still attached) on a baking sheet.
  12. Refrigerate for 20-30 minutes or until chilled and firm.
  13. Preheat the oven to 375*.set out several baking sheets.
  14. Working with one portion of dough at a time and leaving remaining dough chilled, gently peel away, then lightly pat one sheet of wax paper into place.
  15. Flip the dough over, then peel off and discard wax paper. Using a large sharp knife, cut the dough crosswise into 4 3x12 strips.
  16. Spoon about 1/4 cup filling down the length of each strip - keeping the filling in the middle third of the strip.
  17. Fold the sides of each strip over the filling so they overlap slightly.
  18. Moisten the edges where the fold-over portions meet, then press down on the seam to seal. Trim off and discard the uneven ends of each strip. cut each strip crosswise at 2 intervals to form the cookies. Using a spatula, transfer the cookies to the baking sheets, seam side down. spacing about 2 apart. If desired cut two parallel 1 slits down the length of each cookie top so that filling shows through. Slightly bend each cookie into a crescent shape. Repeat with remaining dough and filling.
  19. Bake the cookies, one sheet at a time, reversing halfway through baking, from front to back to ensure even browning.
  20. Bake 14-19 minutes or until browned on the bottoms and slightly darker at the edges.
  21. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly - 1-2 minutes.
  22. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
  23. ICING:.
  24. In a medium bowl, stir together the powdered sugar, milk, and anise or vanilla to form a fluid icing.If necessary, then it with a little more milk.
  25. Transfer one third of icing to a small bowl and stir in green food coloring.
  26. Transfer another third to another small bowl and stir in red food coloring.Set the racks with the cookies over a sheet of wax paper to catch drips.
  27. Using a spoon drizzle a line of the pink icing crosswise over the cookies.
  28. Immediatley top with some nonpareils before the icing sets.
  29. Keeping the colors seperated so they don't run together, neatly drizzle lines of the green and white icing over the cookies, and then sprinkle with nonpareils before that icing sets.
  30. Let stand until icing is completely dry - at least 1 hour.
  31. Store in an airtight container for up to 1 week or freeze up to 1 month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1601.71 Kcal (6706 kJ)
Calories from fat 621.21 Kcal
% Daily Value*
Total Fat 69.02g 106%
Cholesterol 29.46mg 10%
Sodium 846.93mg 35%
Potassium 2302.57mg 49%
Total Carbs 239.21g 80%
Sugars 146.47g 586%
Dietary Fiber 10.26g 41%
Protein 15.41g 31%
Vitamin C 6.2mg 10%
Iron 2.1mg 12%
Calcium 208.7mg 21%
Amount Per 100 g
Calories 411.31 Kcal (1722 kJ)
Calories from fat 159.53 Kcal
% Daily Value*
Total Fat 17.73g 106%
Cholesterol 7.57mg 10%
Sodium 217.49mg 35%
Potassium 591.29mg 49%
Total Carbs 61.43g 80%
Sugars 37.61g 586%
Dietary Fiber 2.63g 41%
Protein 3.96g 31%
Vitamin C 1.6mg 10%
Iron 0.5mg 12%
Calcium 53.6mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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