Fig And Cherry Cookie Pies Recipes

Steps:

• Heat oven to 325 degrees.
• Combine flour, 3/4 cup sugar, butter, eggs, baking soda and vanilla in a small bowl.
• Beat at slow speed, for 2 to 3 minutes, scraping bowl often.
• Stir in cherries and figs.
• Spread into greased and floured 9" pan.
• Sprinkle remaining sugar over top.
• Bake at 325 for 22- 30 minutes.
• Cool completely, cut into bars.

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 300°., In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade. In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts. Pour into crust., Bake at 300° for 1 to 1-1/4 hours or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack., In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until soft peaks form. Serve with pie. Refrigerate leftovers.

Steps:

• Prepare the pastry: Combine the flour, confectioners' sugar and salt in the bowl of a food processor. Add the butter and pulse until the mixture resembles a coarse meal. Add the egg yolks and cream, and pulse just until the dough starts to come together. Add more cream if necessary, but stop before the dough is too wet. Tip the dough out onto a piece of plastic wrap and form it into a ball, divide in two and wrap each half in plastic wrap. Chill for at least 2 hours.
• Meanwhile, prepare the filling: In a small saucepan, combine the figs, cherries and 1¼ cups water, and bring to a low simmer over medium heat. Cook until the figs are very soft, about 15 minutes, adding a little more water as necessary to make a moist paste. Transfer to the bowl of a food processor and add the almonds, brown sugar, rum, orange zest, cinnamon and salt, and pulse until you have a relatively smooth paste. (You should have about 1¼ cups filling.) Let cool completely.
• Line 2 baking sheets with parchment paper. Working with 1 ball at a time, roll the dough out to ⅛-inch thickness on a very lightly floured surface. Use a 2¼-inch cookie cutter to cut out circles. Transfer the circles to the prepared baking sheet. Scoop about a scant tablespoon of filling onto half of the dough circles. Brush the edges of the filled circles with a bit of cream and top with another dough circle, gently pressing the edges to seal. Repeat with the remaining dough and filling. (If the dough becomes too soft, pop it into the fridge to firm up before continuing.) You can reroll and cut the dough scraps one time.
• Chill the pies for 10 minutes. Use a fork to crimp all of the edges. (If you'd like to neaten the edges, you can go over the cookies again with the cookie cutter.) Refrigerate the cookies for at least 30 more minutes. While the cookies chill, heat the oven to 350 degrees.
• Brush the top of each cookie with cream. Bake until they're golden and crisp, 25 to 30 minutes, rotating the sheets halfway through. Transfer cookies to a rack to cool completely.
• Prepare the glaze: In a small bowl, whisk together the sugar, almond extract and 3 tablespoons cream. The icing should be spreadable. If it isn't, stir in another tablespoon cream. Spread a bit of the glaze on each cookie and top with sprinkles. Store in an airtight container at room temperature for up to 3 days or freeze for a month.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream sugar and shortening and add beaten egg.
• Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts.
• Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Divide dough in half. Add cherry extract to 1 half and tint red. Knead almonds into remaining half. Wrap each half; refrigerate at least 3 hours or until firm enough to roll., On a baking sheet, roll each portion between 2 sheets of waxed paper into a 15x8-in. rectangle. Refrigerate 30 minutes., Remove waxed paper. Place almond rectangle on top of cherry rectangle. Roll up tightly jelly-roll style, starting with a long side. Roll in coarse sugar; wrap securely. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. Store in airtight containers.