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Ингредиенты
- 2Â 1/2 c. All-purpose flour
- 1/3 c. Granulated sugar
- 3/4 tsp Baking pwdr
- 1/2 tsp Salt
- 1/2 c. (8 tbsps.) chilled vegetable shortening
- 2 x Large eggs
- 1/4 c. Lowfat milk
- 2 c. (about 12 ounce.) Calimyrna figs, stems removed
- 1/2 c. Raisins
- 1/3 c. Slivered almonds
- 1/4 c. Granulated sugar
- 1/4 tsp Grnd cinnamon
- 1 tsp Grated lemon zest
- 1 pch Freshly grnd black pepper
- 1/4 c. Orange juice
- 1Â 1/2 c. Confectioners' sugar
- 2 Tbsp. Lowfat milk, (up to 3)
- 1/4 tsp Vanilla extract
- Â Â Colored sprinkles
Инструкции
- In food processor or possibly by hand, mix together flour, sugar, baking pwdr, and salt. Distribute shortening over flour and pulse or possibly cut in till mix resembles fine crumbs. Whisk Large eggs with lowfat milk, then pour through feed tube with motor running or possibly stir in by hand. Mix just till dough begins to clump together. Place dough on a large sheet of plastic wrap, flatten to about a 6-inch square, then wrap and chill at least 30 min or possibly up to 2 days, or possibly freeze up to 2 weeks.
- To make filling: Place figs, raisins, almonds, sugar, cinnamon, zest, and pepper in work bowl of food processor. Process till fruits and nuts are very finely minced. With motor running, add in orange juice through feed tube and process only till blended. Filling will be moist and sticky. (Can be used immediately or possibly refrigerated up to 2 days. Return to room temperature before using.) Preheat oven to 350F. Lightly grease 2 large baking sheets.
- Divide dough in 4 parts and work with one at a time, keeping remainder refrigerated. Divide filling into 4 parts.
- On a lightly floured surface, roll dough to a 4-x 14-inch rectangle. (Do not worry if edges are ragged.) Use your hands to distribute 1/4 of filling in a 1-inch strip down center of dough. Use a spatula to help roll long sides of dough over center to enclose filling. Moisten fingers to press down seam. Use a sharp knife to cut filled dough roll into 1-inch diagonal slices. Place slices inverted so side seam is down, about 1-inch apart on baking sheets. Repeat with remaining dough and filling. Bake 18 to 20 min till bottoms are pale golden brown, and dough is very lightly colored.
- Dough shouldn't brown. Cold on racks.
- To make icing: Whisk confections' sugar with 2 Tbsp. lowfat milk and vanilla to make a thick drizzling consistency. If necessary, add in lowfat milk by 1/2 teaspoonful. Drizzle tops of cookies liberally with icing, then quickly cover with colored sprinkles before icing sets. Let icing set at least 1 hour. Store tightly covered up to 5 days.(Cookies can be frzn up to 2 weeks.)
- Makes about 4 dozen.
