Ingredients
-
-
2
-
1
-
1/2
-
1
-
3
-
1 1/2
-
2
-
-
3
-
3/4
-
1/2
-
1/4
-
1
-
Directions
St. Joseph’s Day Fig Cookies,This popular cookie recipe has been modified so both filling and cookie can be made in a food processor..Traditionally these are decorated with drizzles of pink, white and green icing to symbolize the Italian flag. as well as a shower or confetti sprinkles..,These were lovely! I halved the recipe and substituted candied peel for the zest, Cointreau for the juice (no fresh oranges around today), then used butter instead of vegetable shortening because that’s what I had. Usually my attempts at pastry are dismal but this recipe survived my pastry curse and turned out really well! When I make this again, I’ll probably up the orange flavour by adding some zest to the dough too – yum…,This popular cookie recipe has been modified so both filling and cookie can be made in a food processor..Traditionally these are decorated with drizzles of pink, white and green icing to symbolize the Italian flag. as well as a shower or confetti sprinkles..
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Steps
|
1
Done
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Filling: |
|
2
Done
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in a Food Processor, Combine the Figs, Dates, Marmalade, Orange Zest, 3 Tbls Orange Juice, Butter and Cinnamon. |
|
3
Done
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Process Until Coarsely Pureed, About 1 Minute. If the Mixture Begins to Clump, Stop and Redistribute the Contents as Necessary. |
|
4
Done
|
If the Mixture Seems Dry, Add About 1 Tbls More Orange Juice.)the Filling May Be Refrigerated For Up to 4 Days; Let Come to Room Temperature and Stir Before Using. |
|
5
Done
|
Dough: |
|
6
Done
|
in a Food Processor, Combine the Flour, Sugar, Baking Powder,and Salt.process on/Off Pulses Until Well Blended. |
|
7
Done
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Drop Spoonfuls of the Shortening Over the Flour and Process Is on/Off Pulses Until the Mixture Resembles Coarse Meal. |
|
8
Done
|
Sprinkle 1/3 Cup Plus 1 1/2 Tablespoons of Ice Water Over the Mixture and Process in on/Off Pulses Just Until Evenly Incorporated, Do not Overprocess. Working on a Sheet of Wax Paper, Knead Until Smooth, Slightly Moist but not Wet Dough Forms. If the Dough Is Too Dry or Crumbly to Hold Together Easily, Sprinkle on a Little More Water, 1-2 Tsps at a Time and Continue Kneading. Divide the Dough in Half. |
|
9
Done
|
Place Each Portion Between Large Sheets of Wax Paper.roll Out Each Portion Into a 12" Square, Check the Underside of the Dough and Smooth Any Wrinkles That Form. |
|
10
Done
|
Cut and Patch the Dough as Necessary to Even the Dough Sides. |
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11
Done
|
Stack the Rolled Dough Portions (paper Still Attached) on a Baking Sheet. |
|
12
Done
|
Refrigerate For 20-30 Minutes or Until Chilled and Firm. |
|
13
Done
|
Preheat the Oven to 375*.set Out Several Baking Sheets. |
|
14
Done
|
Working With One Portion of Dough at a Time and Leaving Remaining Dough Chilled, Gently Peel Away, Then Lightly Pat One Sheet of Wax Paper Into Place. |
|
15
Done
|
Flip the Dough Over, Then Peel Off and Discard Wax Paper. Using a Large Sharp Knife, Cut the Dough Crosswise Into 4 3x12" Strips. |
