Yield: 48 Servings
|1 cup||Chopped Calimyrna figs (about 6 ounces)|
|¼ cup||Plus 2 tablespoons water|
|¼ cup||Granulated sugar|
|¼ cup||Chopped walnuts|
|1½ cup||All-purpose flour|
|½ teaspoon||Baking soda|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Ground nutmeg|
|½ cup||(1 stick) unsalted butter; at room temperature|
|¾ cup||Firmly packed dark brown sugar|
|¼ cup||Sour cream|
|½ teaspoon||Lemon extract|
Combine the figs, water, and granulated sugar in a small saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until the water has been absorbed. Remove from the heat, stir in the walnuts, and set aside to cool. In a bowl, whisk together the flour, baking soda, salt, and spices. In a large mixing bowl, cream the butter and brown sugar with an electric mixer at medium speed until pale and smooth. At low speed, beat in the sour cream, and then the lemon extract. Stir in the flour mixture with a wooden spoon. Turn the dough out onto a small baking sheet that has been lined with wax paper. Shape with a rubber spatula into a rectangle about 8 by 6 inches. Cover with a second sheet of wax paper and refrigerate for 30 minutes.
Roll the dough out on the baking sheet to a 12-by-9-inch rectangle. Remove the top sheet of wax paper. Spread the fig filling evenly on top, leaving a ½-inch border along the long sides. Fold over the border along one of the long edges and roll the dough up tightly like a jelly roll. Crimp the opposite border closed to seal. Wrap in the wax paper and refrigerate for at least 3 hours. Preheat the oven to 375 F.
Cut the roll into ¼-inch slices and place on ungreased cookie sheets.
Bake for about 12 minutes, until lightly colored and firm to the touch.
Cool the cookies for 1 minute on the sheets, then transfer to wire racks to finish cooling.
Recipe is from _The Complete Cookie_ by Barry Bluestein and Kevin Morrissey. Posted to EAT-L Digest by Felicia Pickering <MNHAN063@...> on Aug 3, 1997