ITALIAN FIG COOKIES
½ Cup Butter, room temp
¼ Cup Sugar
¼ Cup Brown Sugar, packed
¼ Tsp Baking Soda
1 Tsp Vanilla
½ Tsp Salt
1 ¾ Cups Flour
1 Cup Dried Calimyrna or Mission Figs, stems removed and diced (6-7 oz Package)
½ Cup Dates, pitted and diced
½ Cup Orange Juice
1/3 Cup Candied Orange Peel, diced
2 Tbsp Sugar
1 Tsp Lemon Zest
¼ Tsp Ground Cinnamon
1/3 Cup Blanched Almonds, chopped fine
2 Tbsp Triple Sec or Grand Marnier
1 Cup Powdered Sugar
3-4 Tsp Lemon Juice (just enough to make glaze slowly drizzle)
Sprinkles (red, white, green for Italian)
Place butter in mixing bowl and beat on med-high for 1 minute. Add sugar, brown sugar and baking soda. Beat until well combined. Add egg, vanilla and salt and mix until incorporated. Scrape the sides. Turn to low and add flour.
Divide dough in half and form each half into a rectangle. Wrap in plastic wrap and place in refrigerator for at least 3 hours, best overnight.
In small saucepan, combine figs, dates, orange juice, candied orange peel, sugar, lemon zest and cinnamon. Bring to boil over med-high heat. Reduce to med-low and simmer for 5-8 minutes until fruit is soft and mixture is thick. Remove from heat and add almonds and triple sec. Set aside to cool to room temp.
Preheat oven 375. Line baking sheet with parchment paper. Remove dough and let it rest 10 minutes before rolling out.
Place a piece of wax or parchment paper on counter and lightly dust with flour. Roll one portion of dough into a 10×8 rectangle. Cut each rectangle into 10×4 inch strips. Portion ¼ of filling down the center of each strip in a rounded mold. Use the parchment paper as a guide and bring one long side of dough up and over the filling. Repeat with the opposite side of the dough to form a tube enclosing the filling. The dough should slightly over lap the top to enclose the filling. Gently seal the edges and the sides.
Carefully transfer the 4 filled strips to the prepared baking sheet, placing them seem side down. Bake 12 minutes or until lightly browned.
Remove from oven and immediately slice each strip diagonally into 1 inch pieces. Transfer to wire rack to cool. Cool completely before adding glaze.
Combine powdered sugar and lemon juice in small bowl. Whisk until smooth. Drizzle on each cookie then top with sprinkles.