St. Joseph's Day Fig Cookies
Traditional New Orleans fig-stuffed cookies, decorated with sugar glaze in the colors of the Italian flag, served for St. Joseph’s Day celebrations.
Ingredients
dried figs (stemmed and coarsely chopped)
2 cup (12 oz)
pitted dates (coarsely chopped)
1 cup (5 oz)
orange marmalade (generously measured)
1/2 cup
orange zest (grated)
1 tsp
fresh orange juice (more if needed)
3 tbsp
unsalted butter (melted)
2 tbsp (1/4)
ground cinnamon
1.5 tsp
all-purpose flour (white, general purpose)
3 cup
sugar (generously measured, white)
1/4 cup
baking powder
1/2 tsp
salt
1/4 tsp
vegetable shortening (white, cut into cubes)
1 cup
powdered sugar (sifted, if lumpy)
1.25 cup
milk (more if needed)
3 tbsp
fennel extract or vanilla extract
1/4 tsp fennel extract or 1/2 tsp vanilla extract
green liquid food coloring
1 drops
red liquid food coloring
1 drops
colored sprinkles (for topping)
to taste
Instructions
1
Make Fig Filling
In a food processor, mix figs, dates, orange marmalade, orange zest, 3 tbsp orange juice, butter, and ground cinnamon. Blend until a coarse puree forms, about 1 minute; stop and redistribute the mixture if it starts to clump. If the mixture looks too dry, add about 1 tbsp more orange juice. (Filling can be refrigerated for up to 4 days; bring to room temperature and stir before use.)
2
Make Dough
In a food processor, mix flour, sugar, baking powder, and salt. Pulse with the on/off switch until combined. Add shortening one spoonful at a time to the flour, pulsing until the mixture is a coarse crumb. Sprinkle 1/3 cup plus 1.5 tbsp ice water over the mixture, pulsing until just evenly mixed; do not overmix. Knead the dough on wax paper until it forms a smooth, slightly moist but non-sticky dough. If the dough is too dry or crumbly and hard to bind, sprinkle in a small amount of water (1 to 2 tsp at a time) and continue kneading.
3
Roll Out Dough
Divide the dough into two halves. Place each portion between two large sheets of wax paper. Roll each portion into a 12-inch square; check the underside of the dough and smooth out any wrinkles that form. Cut and patch the dough as needed to straighten the edges. Stack the rolled dough (still attached to the paper) on a baking sheet. Refrigerate for 20 to 30 minutes until cool and firm.
4
Preheat Oven and Assemble Cookies
Preheat the oven to 375°F (approx. 190°C). Prepare several baking sheets. Work with one portion of dough at a time, keeping the remaining dough chilled. Gently peel off one sheet of wax paper, then gently press it back on. Flip the dough over, then peel off and discard the second sheet of paper. With a sharp large knife, cut the dough lengthwise into four 3x12-inch strips. Place about 1/3 cup filling along the length of each strip, keeping the filling in the middle third of the strip. Fold both sides of each strip over the filling so they slightly overlap. Moisten the edges where the folded parts meet, then press the seam to seal. Cut off and discard the uneven ends of each strip. Cut each strip crosswise into cookies at 2-inch intervals. Transfer the cookies to a baking sheet with a spatula, seam side down, spaced about 2 inches apart. If desired, cut two parallel 1-inch slits lengthwise on the top of each cookie to expose the filling. Slightly bend each cookie into a crescent shape. Repeat with the remaining dough and filling.
5
Bake
Bake one sheet at a time on the upper third rack of the oven for 14 to 19 minutes, until the bottom is browned and the edges are slightly darker. Reverse the baking sheet front to back halfway through baking to ensure even browning. Transfer the baking sheet to a cooling rack and let stand until the cookies are slightly firm, 1 to 2 minutes. Transfer the cookies to the rack with a spatula. Let stand until completely cooled.
6
Decorate (inferred step)
The original text cuts off before the decoration step; based on the description, portion of the icing should be dyed pink (red + white) and green, drizzled over the cookies, and colored sprinkles sprinkled on top.
