Recipe courtesy Giada De Laurentiis show: Everyday Italian Episode: Holiday Cookies
//www.foodnetwork.com/
สูตร
Pastry Dough:
2 large eggs, at room temperature 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 2/3 cup sugar (เยอะกว่านี้นิดคงอร่อยเพิ่มขึ้นอีก) 1 teaspoon lemon zest (ไม่มี..ไม่ได้ใส่ แต่ก็..อร่อย) 1/2 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted butter, room temperature (อุณหภูมิห้อง)
Filling and Cookies:
9 ounces dried Mission figs, stems discarded (ใช้แครนเบอร์รี่แห้งแทน) 1/2 cup raisins 3/4 cup honey 1/3 cup orange juice 1 tablespoon ground cinnamon 1 teaspoon grated lemon zest (ไม่มี..แต่ถ้ามีคงหอมน่าดู) 1 cup walnuts, chopped (ใช้พีแคน..แทน) 1 large egg, beaten to blend (ไว้ทำหน้าที่เป็นกาวติดและทาหน้า)
วิธีทำ
For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
------------------------------------------------------- Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F. ระหว่างที่จะเริ่มทำไส้ไว้ ให้เปิดเตาอบไว้ที่ 350 degrees F
------------------------------------------------------ Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
----------------------------------------------------- Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
---------------------------------------------------- Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.
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