Belly of the Beest

Fig Pockets (or Fig Cookies if you want to be literal)

This recipe is a new one to the cookie plate this year. We did a small batch this year to see if they are worth making again. My verdict is that they are good enough to go on the plate. The dough is a bit savory and the filling is super sweet because of the dates and figs. The combination is perfect and the cookies are beautiful. They are a bit showy, but pretty simple to make. Though, they are a little more involved than typical drop cookies (chocolate chip, etc.) This is the first year for them and there is one thing I would like to change: the dough should be citrusy. Just a little hint of lemon in the cookie would help I think. I’m not sure exactly how I would do that, but maybe something as simple as adding lemon extract to the dough along with the vanilla. Anyone have any thoughts about that?

I made mine into circles because I bought this little ravioli stamper and it seemed easier than trying to match squares. A quick note on the photos, if they are to be believed, I bake everything by candle light and eat everything outside. My kitchen is pretty dark, but it looks more dramatic than it is….But I do like the effect. Anyway, here is the recipe and happy baking!

Fig pockets before baking

Fig Pockets

Makes: about 40 cookies Prep: 50 min.

Chill: 30 min. Bake: 12 min. per batch

Ingredients

For dough:

For Filling:

To Seal:

Coarse sugar

directions

1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in milk, 1 egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough into fourths. Cover and chill for 30 minutes.

2. For filling: In a food processor, combine figs, dates, pine nuts, raisins, orange peel, orange juice, and cinnamon. Cover and process with several on/off pulses until chopped.

3. Preheat oven to 350 degrees F. Lightly grease a large cookie sheet; set aside.

4. On a lightly floured surface, roll out one of the dough portions to an 1/8-inch-thick rectangle. Then you cut out squares or circles that are about 2-inches. Place half of the dough pieces on prepared cookie sheet. Spread 1 slightly rounded teaspoon of the filling onto the center of each square on cookie sheet. Using a small sharp knife, cut an “X” on top of each remaining dough square. In a small bowl, combine 1 egg and the water. Brush some of the egg mixture on edges of squares with filling. Place cut squares on top; press edges together to seal. Brush tops with egg mixture and sprinkle with coarse sugar.

5. Bake in the preheated oven for 12 to 15 minutes or until golden brown. Transfer cookies to a wire rack; let cool. Repeat Step 4 with the remaining dough portions and bake as directed. Makes about 40 cookies.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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