Fig-Filled Moons Recipe

How to make it

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• Prepare Basic Cookie Dough.
• Divide dough into 3 pieces.
• Flatten each piece into a disk; wrap each in plastic wrap.
• Refrigerate dough at least 2 hours or overnight, until firm enough to roll.
• Meanwhile, from orange, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice. In food processor with knife blade attached, combine orange peel and juice, figs, walnuts, raisins, honey, and cinnamon.
• Pulse until fig mixture is well blended but still has a coarse texture.
• Cover and set aside until ready to use.
• Preheat oven to 350 degrees F.
• Between 2 sheets of waxed paper, roll 1 disk of dough 1/8 inch thick.
• Remove top sheet of waxed paper. With floured 2 1/2-inch scalloped round biscuit or cookie cutter, cut out as many cookies as possible.
• Wrap and refrigerate trimmings to reroll later.
• With spatula, carefully place cookies, 1 inch apart, on ungreased large cookie sheet.
• Spoon 1 level measuring teaspoon fig filling onto center of each cookie.
• Fold each cookie in half over filling; brush with egg.
• Sprinkle with sugar crystals if you like. (If dough becomes too soft to work with at any time, place in freezer 10 to 15 minutes to firm up.)
• Bake cookies 12 to 15 minutes or until tops are golden-brown.
• Transfer cookies to wire rack to cool. Repeat with remaining dough, dough trimmings, fig filling, and egg.
• Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
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• Nutritional information is based on one cookie.
• Calories 100
• Total Fat 5g
• Saturated Fat 3g
• Cholesterol 20mg
• Sodium 65mg
• Total Carbohydrate 13g
• Dietary Fiber 1g
• Sugars --
• Protein 1g
• Calcium --