Egyptian Fig Roll Cookies Recipes

Steps:

• Filling:.
• Mix the ingredients in a small saucepan and bring up to a gentle simmer.
• Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a "paste".
• Transfer to a food processor and purée a thick consistency.
• Cool completely, then transfer to a plastic zip-top bag and set aside. (Note: you can make this up to 3 days in advance).
• Dough:.
• Whisk together the flours, baking soda and salt. Set aside.
• Cream the butter, shortening, sugar, egg whites and extracts in a bowl.
• Add the dry ingredients, beating to combine into a dough.
• Wrap well in plastic and chill at least one hour.
• Assembly:.
• Preheat the oven to 325 and line a baking sheet.
• Roll the dough into a thin layer (less than 1/4") on a floured surface or between sheets of waxed paper.
• Slice strips about 3 1/4" wide, and pipe the filling along the centre of each.
• Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick).
• Slice into "two bite" sized pieces (about 1") and place on the lined sheet.
• Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking).

Steps:

• Preheat the oven to 375°F.
• If necessary, soak the figs in boiling water for a few minutes to soften them.
• Drain them and chop them when cool enough to handle.
• Cream the butter and brown sugar.
• Beat in the egg and milk.
• Mix the dry ingredients.
• Stir them in, with the chopped figs.
• Scoop out onto lightly buttered cookie sheets, and press down lightly with a wet fork.
• I use a small melon baller for evenly sized cookies.
• Bake for 10 minutes or until firm and lightly browned.

Steps:

• Cream butter and sugars until light and fluffy. Beat in eggs, cream, lemon peel and vanilla. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in figs, 3/4 cup baking chips and walnuts. Refrigerate, covered, at least 2 hours., Preheat oven to 350°. Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until bottoms are lightly browned, 8-10 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chips; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

Steps:

• Sift together flour, salt,baking soda, cinnamon and allspice set aside
• Combine shorting and sugar: add eggs and vanilla.
• Add flour mixture and blend until smooth.
• Add fig preserves.
• Drop by by teaspoon onto well greased cookie sheet.
• Bake 8 to 10 min at 350°F.

Steps:

• Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put 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, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.
• Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
• Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.
• Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.
• 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 needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.

Steps:

• Cream together butter and sugar. Beat in egg and extract. Combine and add flour and salt.
• Wrap dough well and chill or freeze until you are able to handle it easily. Can also make day ahead and place in fridge wrapped in plastic wrap.
• To bake: Preheat oven to 350. Roll out and cut with cookie cutters. Place on either a greased cookie sheet or one lined with a silpat liner or parchment paper. Bake 8-10 minutes for thin cookies or 15 minutes+ for thick cookies or cookies on a stick. When they are lightly browned, they are ready. Cool on pan for 1-2 minutes, transfer to a cooling rack to cool completely before decorating. Use your favorite icing recipe.

Steps:

• Preheat oven to 350. Grease two baking sheets.
• Beat flaxseed vigorously with soy milk until frothy.
• Add sugar and oil and beat until emulsified.
• Mix in vanilla and anise extracts.
• Add 1 cup of flour, baking powder, and salt. Mix well.
• Add remaining flour. fold in almonds.
• Loosely roll into golf-ball size balls and flatten to 2-inch diameter. Place on cookie sheet.
• Gently but firmly smush half a fig cut-side down into center of each cookie.
• Bake 12-14 minutes until fig is soft and bottom of cookie is golden brown. Tops won't brown much.
• remove from oven, cool 5 minutes, and transfer to cooling rack to cool completely.