My little invention smells and tastes just like the holidays! I got this idea from the traditional ingredients in figgy pudding. These little butter cookies are studded with chunks of soft fig, orange zest, cinnamon, and nutmeg, AND they get a generous drizzle of brandy-sugar glaze. The aroma from making these delicious cookies fills your house with holiday cheer, and the buttery goodness will fill your belly too! —Helenthenanny
Test Kitchen Notes
Like mince pies in cookie form, these delicate biscuits melt in your mouth, leaving a hit of sweet figs and a whisper of brandy on your tongue. Helenthenanny's rich, sophisticated cookies are not only delicious to eat but also lovely to look at, drizzled as they are with a spiced brandy glaze. Make sure to squeeze as much liquid as possible from the softened figs, and do not be alarmed if the dough seems wet before you chill it -- it will firm up in the fridge. - A&M —The Editors
3 dozen small cookies
For the cookies
orange zest (from one orange)
large dried Turkish or Caliymirna Figs (the light brown ones)
Sift together flour, salt, nutmeg and cinnamon in a bowl and set it aside.
Dice figs into small chunks and put them in a saucepan with the milk. Heat on low, stirring occasionally for about 15.
Put 1 1/2 sicks of softened butter in the bowl of the electric mixer fitted with the paddle attachment. Mix on med-high until the butter is fluffy, about two minutes.
Sift 3/4 cup of confectioners sugar into the fluffy butter and mix until smooth.
Add in one egg and reduce speed to low.
Add in flour mixture and mix until just combined.
Strain the figs from the milk. Add them, along with the orange zest, to the dough. Fold in until the ingredients are evenly distributed. Wrap the dough in plastic and refrigerate for 2 hours.
After the dough has cooled, preheat the oven to 350 degrees. On a well-floured surface, roll out the dough until it is 1/8 inch thick. Using a 2 inch round cookie cutter, cut out the cookies and place them on a parchment lined cookie sheet, spaced one inch apart. Bake for 10-12 minutes or until the edges are golden brown.
While the cookies are baking, combine all the ingredients for the Brandy-Sugar Glaze in a saucepan on med-low heat, and stir often, until the sauce comes together. After the cookies have cooled, use a fork to drizzle the warm glaze on them.