Recipe Detail Page

1. Prepare Sugar Cookie Dough following directions 1 and 2 (recipe follows).

2. Place dough between 2 sheets of parchment paper and, using a rolling pin, roll out to make a rectangle about 10 x 12-inches (25.5 x 30-cm) large and ¼-inch (5-mm) thick. Trim edges to square them and place dough in the refrigerator to chill for 30 minutes or until firm.

3. Place figs in a small pot with the white wine. Bring wine to a boil, reduce heat to medium-low and simmer, stirring occasionally, for 8 to 10 minutes, or until figs are soft and the wine is almost completely absorbed.

4. Place dates, walnuts, honey and orange rind in the bowl of a food processor. Add figs and wine reduction and pulse until mixture becomes a thick, sticky paste.

5. Preheat oven to 350ºF (180ºC).

6. Remove dough from refrigerator. Remove top sheet of parchment paper, and cut dough in half lengthwise to make two 10 x 6-inch (25 x 15-cm) rectangles.

7. Spread fig mixture generously over each half of the dough leaving a ½ -inch (1-cm) border all around.

8. Roll the first piece of dough into a tight log, beginning with the long edge, and using the parchment paper underneath as an aid. The date mixture will form a pinwheel design on the side. Repeat with second piece of dough.

9. Use a sharp knife to cut the log into slices between ¼-inch (5-mm) and ½-inch (1-cm) thick, rotating the log a quarter turn between cuts to help keep the cookies round.

10. Place cookies on parchment-lined baking sheets and bake 1 sheet at a time for 12 minutes or until golden at edges. (the cookies bake more evenly if only 1 sheet is in the oven at a time). Cool on a rack.

1.  Combine butter, sugar and brown sugar in a large bowl and beat using a mixer until creamy. Add the egg and vanilla and beat until well combined.

2.  Sift together flour, baking powder and salt. Add to the butter mixture and beat until dough just comes together.

3.  Place dough between 2 sheets of parchment paper and, using a rolling pin, roll out to a thickness of 1/8-inch (3-mm). Place dough in the refrigerator to chill for 30 minutes or until firm.

4.  Preheat oven to 350ºF (180ºC).

5.  Use a 2-inch (5-cm) cookie cutter, or a variety of cutters, to cut out desired shapes. Gather dough scraps together, re-roll, and chill before cutting out more shapes to use up the dough.

6.  Place cookies on parchment-lined baking sheets, sprinkle with coloured sugar crystals, if desired, and bake, 1 baking sheet at a time, for 10 to 12 minutes or until golden at edges.
Allow cookies to cool on the baking sheet for 2 minutes before transferring to a rack.