Sicilian Fig Cookies

Recipe View Prepare the Pastry: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Beat in the eggs, vanilla extract, and milk until a smooth dough forms. Shape the dough into a disc, divide into 4 equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes. (30 minutes)

Recipe View Make the Filling: In a large bowl, combine the chopped figs, raisins, orange zest, orange juice, and chopped walnuts. Transfer the mixture to a food processor and pulse until finely chopped and evenly combined. Stir in the honey, dark rum, and ground cinnamon until well incorporated. Set aside. (15 minutes)

Recipe View Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease baking sheets or line them with parchment paper. (5 minutes)

Recipe View Assemble the Cookies: Remove one portion of the chilled dough from the refrigerator. On a lightly floured surface, roll the dough into an 8-inch wide strip, about 1/4-inch thick. Cut the strip lengthwise in half, forming two long strips about 4 inches wide. Lightly brush the top inch of each strip with cold water. Spread one-quarter of the fig filling in a 1-inch wide strip along the bottom third of each dough strip. Fold the moistened edge of the dough over the filling and press gently to seal the edges. Cut each strip into 1-inch wide rectangles. Place the rectangles on the prepared baking sheets, leaving some space between them. Repeat with the remaining dough and filling. (30 minutes)

Recipe View Bake: Bake in the preheated oven for 13-16 minutes, or until the tops are golden brown. (15 minutes)

Recipe View Cool: Let the cookies cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely. (10 minutes)