Fig Filled Cookie

Fig Filled Cookies.

There's a new grocery store in my neighborhood. It's Lucky's Supermarkets. And frankly I feel pretty lucky to live where I do. My address has a Walk Score of 72. (And it has a surprisingly high cycling score of 84!)

Within minutes there are 2 main grocery stores, now Lucky's and many Asian import places. Well there are bulk figs at this new place. And what I like best about buying bits and pieces of bulk products is the limited commitment you have to make to try something new.

I've eaten more than a few fig newton cookies but honestly I'd never eaten a dry fig, straight up in my mouth. Well needless to say, I was smitten. A few internet searches later and a stop to buy a pound and half a figs I made my very own figgy filled cookies.

These cookies have the dough rolled long and narrowly, with the filling piped down the middle, which looks a little harrowing; then cut into sections. If you are disinclined to roll and pipe you could press half the dough into a pan, spread the filling and top with a second layer of dough. Bake and cut into bars.

But where's the fun in that? I love using my rolling pin, the hefty weight of it in my hands, wielding it like a master craftsman with his tools, getting the dough just right.

Oh, here's the recipe before I get too romantic about kitchen utensils.

Fig Filled Cookies
Filling
1.5 pounds figs
1 cup sugar
1 cup apple juice
zest of a lemon
juice of a lemon

Dough
4 cups flour
1 teaspoon ground cinnamon
.5 teaspoon kosher salt
1 cup plus 2 tablespoons unsalted butter or shortening
1 cup firmly packed dark brown sugar
2 large eggs
2 large egg yolks
2 teaspoon vanilla extract

Glaze
1 egg
1 tablespoon water
Large crystal sugar to sprinkle

In a heavy pot bring the filling ingredients to a simmer. Cook until the liquid is dissipated. Cool and puree in a food processor. If you make this ahead too far ahead of time have it at room temperature when you go to roll the dough.

For the dough, combine the flour, cinnamon and salt. In a mixer cream the butter with the sugar. Add the eggs and yolks one at a time. Add the vanilla. To the creamed mixture add the flour mixture. Form into 4 flat rectangles, wrap, and refrigerate for a solid hour or longer.

Make the glaze by mixing water with the egg.

Working one piece at a time, roll the dough into a 6 inch by 18 inch rectangle. Roll between sheets of parchment or minimally with one sheet on the bottom to help roll the dough together.

I know! It looks less than appetizing!

Pipe a quarter of the fig filling down the center of the dough. Brush one edge of the dough with the egg glaze to make a seal. Using the parchment, and rather like sushi mat, fold one edge over the filling. Fold the second flap over so the fig is encased in the dough tube. Cut into one inch sections. Trim the ends. Brush with the glaze, sprinkle with sugar. Continue with the remaining three sections.