Fig Cookies Pt 1/2

FILLING
1/4 c Slivered almonds
1/4 ts Aniseed
2 c Dried figs, stems removed
1 c Dried apricots
1/2 c Chopped dates
1/2 c Golden raisins
1/3 c Sugar
1 1/2 ts Grated lemon zest
1 1/2 ts Ground cinnamon
1/8 ts Freshly ground black pepper
1/3 c Marsala or fresh orange
-juice

-ICIING-
1 1/4 c Confectioners’ sugar
2 tb Low-fat milk, plus more as
-needed
1/4 ts Pure vanilla extract
1/4 ts Pure almond extract

A crisp pastry surrounds the filling made of dried figs, apricots, dates
and raisins in this traditional Sicilian Christmas cookie. Marsala, a
fortified wine from Sicily, keeps the filling moist. These are delicious
without the icing as well.

Just got back from the Disney Institute again and as always, I had a
marvelous time. You guys have got to go! I took: Imagineering!, Radio
Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation
Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.

Culinary Technique: Cover Page Cooking: Recipes Featured in Eating Well
Magazine: Holiday Issue Culinary Technique is a class where the pick a
specific aspect of cooking and really give you the ins and outs of it.
Cover Page Cooking is a new class that from these results, I hope they keep
around. Cover Page takes the recipes that are featured on the “cover” of
magazines and shows you how to prepare and present them to look just as
good.

TO MAKE COOKIE DOUGH: Combine flour, sugar, baking powder and salt in the
food processor. Add butter and pulse until the butter is in very small
pieces, about 10 seconds. In a large glass measuring cup, whisk together
egg, egg white, milk, oil, vanilla and almond extracts; with the food
processor running, pour in the liquid and mix just until smooth dough
forms.

Scrape the dough onto wax paper or plastic wrap and flatten into
1-inch-thick disk. Wrap and refrigerate overnight or for up to 2 days.

TO MAKE FILLING: Preheat oven to 350 degrees F.

Spread almonds on a baking sheet or in a pie pan. Toast for 3 minutes; add
aniseed and continue to toast until the nuts are pale gold and the aniseed
is fragrant, about 3 minutes longer. Set aside to cool.

In the food processor, combine figs, apricots, dates, raisins, sugar, lemon
zest, cinnamon, pepper and the toasted almonds and aniseed. Pulse until the
fruits and nuts are finely chopped. With the machine running, pour Marsala
or orange juice through the feed tube and process until just blended.

TO BAKE COOKIES: Preheat oven to 350 degrees F. Lightly oil 2 large baking
sheets or coat them with non-stick cooking spray.

Divide the dough into 6 equal pieces. Working with one piece at a time
(keeping the remaining pieces refrigerated), roll out on a lightly floured
surface inch rectangle. (Don’t worry if the edges are ragged.) Measure a
scant 1/2 cup of the filling and use your hands to spread it in a strip
down the center of the dough.

Use a wide spatula or pastry scraper to lift the sides of the dough over
the filling to form a roll. Use your fingers to press down the seam, which
may be a but ragged or uneven. With a sharp knife, slice the roll on the
diagonal to into 1-inch long cookies. Set the cookies on a prepared baking
sheet, spacing them about 1 inch apart. Repeat these steps with the
remaining dough and filling.

Bake the cookies, one sheet at a time, for 15-18 minutes, or until bottoms
are pale golden and the tops are lightly colored.Transfer the cookies to a
wire