These baked goods and pastries, chewy cookies, are perfect for holidays. Makes about 6 1/2 dozen yield ingredients 2 1/2 cups flour, plus more for dusting 1 teaspoon coarse salt 1/2 teaspoon baking 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, stemmed (about 8 ounces) 1 cup golden raisins (about 4 ounces) 1 cup apple juice 1 cup orange juice instructions 1. Make the dough: Whisk together flour, salt, and baking soda in a large bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 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, at least 1 hour or overnight. 2. Transfer one piece of dough to a lightly floured piece of parchment paper. Roll out into a 10-by-12-inch rectangle; trim edges with a knife. Repeat with remaining piece of dough. Transfer each rectangle on parchment to a baking sheet. Chill for 30 minutes. 3. Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low. Cook, stirring occasionally, until fruit is softened 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 filling over each rectangle. Starting with a long side, roll up dough into a log. Wrap each log in plastic; chill until firm, at least 1 hour or overnight. 5. Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices with a sharp knife, and transfer to baking sheets lined with parchment paper (reshape into rounds if necessary). Bake cookies, rotating sheets halfway through, until edges are golden brown, about 15 minutes. Let cool on sheets on wire racks.
Bruce
27.04.2023 @ 04:14
These baked goods and pastries, chewy cookies, are perfect for holidays. Makes about 6 1/2 dozen yield ingredients 2 1/2 cups flour, plus more for dusting 1 teaspoon coarse salt 1/2 teaspoon baking 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, stemmed (about 8 ounces) 1 cup golden raisins (about 4 ounces) 1 cup apple juice 1 cup orange juice instructions 1. Make the dough: Whisk together flour, salt, and baking soda in a large bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 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, at least 1 hour or overnight. 2. Transfer one piece of dough to a lightly floured piece of parchment paper. Roll out into a 10-by-12-inch rectangle; trim edges with a knife. Repeat with remaining piece of dough. Transfer each rectangle on parchment to a baking sheet. Chill for 30 minutes. 3. Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low. Cook, stirring occasionally, until fruit is softened 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 filling over each rectangle. Starting with a long side, roll up dough into a log. Wrap each log in plastic; chill until firm, at least 1 hour or overnight. 5. Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices with a sharp knife, and transfer to baking sheets lined with parchment paper (reshape into rounds if necessary). Bake cookies, rotating sheets halfway through, until edges are golden brown, about 15 minutes. Let cool on sheets on wire racks.