Directions: |
Directions:Prepare dough: On waxed paper, combine flour, salt, and baking soda.
In large bowl, with mixer on medium speed, beat eggs, sugar, and butter 2 minutes or until creamy, occasionally scraping bowl. Beat in cream and vanilla until mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. Divide dough into 4 equal pieces; flatten each into a disk. Wrap each disk in plastic wrap; refrigerate at least 2 hours or up to 3 days.
Meanwhile, prepare filling: From orange, finely grate 1/2 teaspoon peel and squeeze 3 tablespoons juice. In food processor, pulse orange peel and juice, figs, walnuts, raisins, honey, and cinnamon until coarsely ground.
Preheat oven to 350 degrees F. Grease 2 large cookie sheets. In cup, with fork, lightly beat egg.
On lightly floured surface, with floured rolling pin, roll 1 disk of dough 1/8 inch thick. With floured 2 1/2-inch fluted round biscuit or cookie cutter, cut out as many cookies as possible. Wrap and reserve trimmings in refrigerator. With spatula, carefully place dough rounds 1 inch apart on prepared sheets. Spoon 1 level teaspoon filling onto 1 side of each dough round. Fold dough in half over filling. Gently press edges to seal. Lightly brush crescents with egg; sprinkle with decorating sugar.
Bake 15 to 16 minutes or until tops are golden brown. Transfer to wire racks to cool. Repeat with remaining dough, trimmings, filling, egg, and decorating sugar. Store cookies in airtight containers at room temperature up to 2 weeks or in freezer up to 3 months. |
This recipe for Fig Crescents is from