"We should look for someone to eat and drink with before looking for something to eat and drink..."--Epicurus

Fig Crescents Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Fig Crescents, by , is from The Cullum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joyce Cullum

Category:
Category:

Ingredients:  
Ingredients:  
Cookie Dough:
2 3/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
2 large eggs
1 c. granulated sugar
1/2 c. butter or margarine
2 tbsp. heavy or whipping cream
1 tsp. vanilla extract
Filling:
1 large orange
5 oz. dried Mission figs
1/2 c. walnuts
1/4 c. raisins
1/4 c. pure honey
1 1/2 tsp. ground cinnamon
1 large egg
1/4 c. white decorating sugar

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.

Number Of Servings:
Number Of Servings:
About 5 1/2 dozen
Preparation Time:
Preparation Time:
1 hour 30 minutes

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!