Before we got our KitchenAid mixer, we really didn’t bake that much. Now, we’re baking up dangerously high levels of cookies, thanks in part to the addicting ease with which we can mix any old thing. These cookies turned out super cool looking, plus very very good. This is another recipe from Sunset magazine’s December issue, by the way, and was runner-up in their cookie making contest. We wholeheartedly endorse this recipe!
The Filling In a food processor, whirl for 3 minutes: 1 cup dried figs, 1/2 cup each dried apricots, raisins and orange juice, 1/3 cup each toasted slivered almonds and walnuts, 1/4 cup corn syrup, 1/2 tsp each vanilla extract and cinnamon, and the zest of 1 lemon.
Preheat the oven to 350.
The Dough In a mixer, beat 1/3 cup sugar, 1/2 cup softened butter until smooth. Beat in 1 large egg, 1/4 tsp vanilla extract and 1/3 cup milk. Add 1/2 tsp salt, 1 1/2 tsp baking powder and 2 1/4 cups plus 2 tbsp flour. Beat on low until it’s all blended together.
Flattening The Dough Divide dough into thirds. Roll each portion between sheets of parchment paper into a 5 by 15 inch rectangle. As you finish rolling each sheet, stack them on a baking sheet and put in the freezer for about 15 minutes, until the dough is firm enough to holds its shape.
Filling the Dough Spread 2/3 cups of filling down the center of the dough rectangle, leaving 1 1/2 inches bare on either side. Using the parchment paper to help you, fold 1 long side over the filling, and then fold the other long side over. Press lightly to seal the sweet burrito, and then turn it over. Cut on the diagonal, making 1 inch wide pieces. Do this two more times with the rest of the dough and filling.
Baking Transfer to ungreased cookie sheets, setting each cookie a little apart from each other. Bake about 25 minutes, until cookies are lightly browned. Switch the pan positions halfway through baking. Cool on racks.
Icing Stir 1 1/2 cups powdered sugar, and juice of 1 lemon in a bowl until smooth. It should be fairly thick, but add more water if you’d like to make more of a drizzler. Spread or drizzle on top of the cookies.
- 1 cup dried figs
- 1/2 cup each dried apricots, raisins, orange juice
- 1/3 cup each toasted slivered almonds, toasted walnuts
- 1/4 cup corn syrup
- 1/2 tsp each vanilla extract and cinnamon
- zest of 1 lemon
- 1/3 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 1/4 tsp vanilla extract
- 1/3 cup milk
- 1/2 tsp salt
- 1 1/2 tsps baking powder
- 2 1/4 cups plus 2 tbsp flour
- 1 1/2 cups powdered sugar
- 1 1/2 tbps lemon juice
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