DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 8 COST: MEDIUM
INGREDIENTS FOR THE DOUGH
3 + 3/4 CUPS ALL PURPOSE FLOUR
1/3 CUP GRANULATED SUGAR
1/4 CUP + 1 TBLESPOON UNSALTED BUTTER
1 TEASPOON BAKING POWDER
1 TEASPOON VANILLA EXTRACT
1/2 CUP MILK
INGREDIENTS FOR THE FILLING
5 OZ. DRY FIGS, CUT THE STALK OFF
3 OZ. PEALED ALMONDS
4 TEASPOONS HONEY
1 TO 2 TEASPOONS CINNAMON
RIND OF ONE LEMON, GRATED
3 TBLSPOONS RUM
RECIPE
HEAT OVEN AT 350°F
PLACE ALL INGREDIENTS FOR THE FILLING IN A MIXER AND CHOP, IF THE MIXTURE IS TOO DRY ADD WATER
THE FIG MIXTURE SHOULD BE SOFT BUT NOT LIQUID. SET A SIDE
IN A LARGE BOWL, PLACE ALL DRY INGREDIENTS AND THE BUTTER, MIX
ADD THE WET INGREDIENTS A LITTLE AT A TIME, KEEP ON MIXING
FORM A BALL AND PLACE IN THE REFRIGERATOR, COVERED, FOR ABOUT ONE HOUR
START TO PRE-HEAT THE OVEN. USING A ROLLING PIN, OVER A FLOURED SURFACE, ROLL THE DOUGH IN A RECTANGLE ABOUT 12 INC. ACROSS
CUT THE DOUGH IN 2 INC. HIGH AND 6 INC. LONG. PUT THE FILLING OVER THE STRIPS OF DOUGH
ROLL THE DOUGH UP OVER THE SIDES OF THE FILLING
FORM A CIRCLE AND MAKE LITTLE CUTS ON THE TOP OF THE CIRCLES. PLACE THE COOKIES ON A COOKIE SHEET WITH PARCHMENT PAPER. BAKE IN A PRE-HEATED OVEN FOR ABOUT 20-25 MINUTES OR UNTIL READY