With citrus from fresh orange juice and lemon zest, the unique and richly spiced filling is wrapped inside a buttery sugar cookie dough that’s a dream to work with.
Baked in strips then sliced into individual cookies when warm from the oven, this method couldn’t be easier.
Once cooled the cookies are drizzled with a lemon glaze and traditional holiday nonpareils (sprinkles.)
- 2 large eggs
- 1 tablespoon cold water
- 2 teaspoons vanilla extract
- 2-3/4 cups all-purpose flour
- 1-1/2 cups confectioners’ sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold butter, cubed
- 8 ounces dried figs (about 1-1/3 cups)
- 3 tablespoons unblanched almonds
- 2 tablespoons apricot preserves
- 4 teaspoons orange juice
- 1 cup confectioners’ sugar
- 2 tablespoons 2% milk
- 1/2 teaspoon vanilla extract
In a small bowl, whisk eggs, cold water, and vanilla until blended.
Place flour, confectioners’ sugar, baking powder and salt in a food processor; pulse until blended.
Add butter; pulse until crumbly.
While pulsing, add egg mixture just until combined.
Divide dough in half.
Shape each into a disk; cover.
Refrigerate 1 hour or until firm enough to roll.
Wipe the food processor clean.
Add figs and almonds; pulse until chopped.
Add preserves and juice; pulse until combined.
Preheat oven to 350°.
On a lightly floured surface, roll each portion of dough into a 10×8-in. rectangle; cut each lengthwise into four 2-in.-wide strips.
Spread about 2 tablespoons filling down center of each strip.
Fold dough over filling; pinch edges to seal.
Roll each gently to shape into a log; cut crosswise into 1-in. pieces.
Place 1 in. apart on parchment paper-lined baking sheets.
Bake until light brown, 10-12 minutes.
Remove from pans to wire racks to cool completely.
In a small bowl, mix glaze ingredients until smooth.
Drizzle over cookies.
Let stand until set.