These “cookie” recipes are perfect for the holidays. Makes about 6 1/2 dozen. Ingredients: 2 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon coarse salt 1/2 teaspoon bread soda 1 cup (2 sticks) unsalted butter, softened 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 2 large eggs 1 3/4 cups dried figs, stems removed (about 8 ounces) 1 cup golden raisins (about 4 ounces) 1 cup apple juice 1 cup orange juice. Instructions: 1. Make the dough: Sift together flour, salt, and bread soda in a large bowl; set aside. Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half; wrap each half in plastic. Chill until firm, about 1 hour or overnight. 2. Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trimming edges with a knife. Repeat with remaining dough half. Transfer each rectangle to a baking sheet lined with parchment paper. Chill for 30 minutes. 3. Make the filling: Combine figs, raisins, and juices in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring frequently, until fruit softens and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer mixture to a food processor, and puree until smooth. 4. Spread half of the filling over each rectangle. Starting with a long side, roll up dough into a log. Wrap each log in plastic; chill until firm, about 1 hour or overnight. 5. Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if necessary) as you work. Bake cookies, rotating sheets halfway through, until edges are golden brown, about 15 minutes. Let cool completely on sheets on wire racks.
27.04.2023 @ 04:17
These “cookie” recipes are perfect for the holidays. Makes about 6 1/2 dozen. Ingredients: 2 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon coarse salt 1/2 teaspoon bread soda 1 cup (2 sticks) unsalted butter, softened 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 2 large eggs 1 3/4 cups dried figs, stems removed (about 8 ounces) 1 cup golden raisins (about 4 ounces) 1 cup apple juice 1 cup orange juice. Instructions: 1. Make the dough: Sift together flour, salt, and bread soda in a large bowl; set aside. Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half; wrap each half in plastic. Chill until firm, about 1 hour or overnight. 2. Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trimming edges with a knife. Repeat with remaining dough half. Transfer each rectangle to a baking sheet lined with parchment paper. Chill for 30 minutes. 3. Make the filling: Combine figs, raisins, and juices in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring frequently, until fruit softens and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer mixture to a food processor, and puree until smooth. 4. Spread half of the filling over each rectangle. Starting with a long side, roll up dough into a log. Wrap each log in plastic; chill until firm, about 1 hour or overnight. 5. Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if necessary) as you work. Bake cookies, rotating sheets halfway through, until edges are golden brown, about 15 minutes. Let cool completely on sheets on wire racks.