Figgy Pudding makes me think of England during the time of Charles Dickens. It evokes images of Christmas and Jolly Old England.
I love the idea of a Figgy Cookie.
1 1/2 C Flour
1 tsp Sea Salt
1 tsp Nutmeg
1 tsp Cinnamon
10 large Turkish or Caliymirna Figs , diced
1 C Milk
1 TBS Orange Zest (1 Orange)
3/4 C (1 1/2 sticks) Butter, softened
3/4 C Powdered Sugar
1 large Egg
1/2 C Powdered Sugar
1/2 C Butter, softened
2 TBS Brandy
1/2 tsp Vanilla
In a small bowl:
Whisk and set aside.
In a saucepan on low heat:
Stir occasionally for 15 minutes.
In a Stand Mixer with a paddle attachment:
Butter (3/4 C)
Mix on medium - high for 2 minutes, until fluffy.
Sift 3/4 C of the Powdered Sugar into the BUtter, until smooth.
Add Egg and reduce to low speed.
Add Flour mixture just until combined.
Strain the Figs
Add them along with the zest to the dough.
Fold, by hand, until all ingredients are evenly distributed.
Wrap dough in plastic wrap and refrigerate 2 hours.
Preheat oven to 350 degrees.
Roll out dough on a floured surface to 1/8" thick.
Cut cookies with a 2" round cookie cutter.
Place on a Parchment Paper lined Sheet Pan 1" apart.
Bake for 10 - 12 minutes. Edges should be golden brown.
Remove from the oven and cool 10 minutes on the sheet pan.
Transfer cookies to a cooling rack until completely cooled.
Brandy Glaze Instructions:
In a saucepan on medium - low heat:
Combine all Glaze ingredients and stir until the sauce is smooth.
Use a fork and drizzle the warm glaze over the cookies.
Allow the drizzle to cool before serving.
Peace in the Kitchen!