The sexiest dried fruits : F.I.G.S!

Ever since my uncle bought me a box of fresh figs when I was young, I must have developed an addictive taste for those marvelous, sun-packed sweeties. I love everything that has to do with figs, and since fresh ones cost pretty much an arm, a neck and a few more bucks during winter, I can only satisfy my desires with dried figs. They still cost a lot, just so you know.

My taste buds are very specific about the right kind of dried figs. First of all, the brand has to be Orchard's Choice Blue Ribbon. It is a must! *grins* Somehow, I find that they have the best-quality dried tropical fruits. Secondly, I have a preference for Calimyrna dried figs. I don't mind Black Missions, but they're not on my top list for dried fruits. The fresh ones, however, is a must-try. If you like mild sweet fragrances and a melt-in-your-mouth texture, just let some plump, black missions ripen to a rich purple color and you'll be enchanted.

Obviously, when this recipe came up, it immediatly caught my eye. Fig cookies? I had to try them! The hardest part for this recipe was to find the ingredients. One in peculiar : the dried figs. Oh, I knew perfectly in which alley of any supermarket my Calimyrna babies doze their day off! BUT I had to restrain myself from devouring them during the week and wait for the weekend to be free of homework and find some time to bake them! Ooww, the torment! Needless to say, when a batch of them came out of the oven, I was restless and zealous for them to cool. One bite brought the magic and this conclusion: they are hot, they are figgy and they are truly, madly, deeply, a-d-d-i-c-t-i-v-e!

Here's the recipe, with a few of my own modifications for a healthier snack.

Recipe from castsugar

Fig Cookies

Ingredients:

Pastry Dough:

2 large eggs, at room temperature

1 tsp. vanilla extract

2 2/3 c. all-purpose flour

2/3 c. sugar

1 tsp. lemon zest

1/2 tsp. salt

3/4 c. strawberry baby food puree (use any fruit puree, it should work too)

Filling and Cookies:

9 oz. dried Calimyrna figs, stems discarded

3/4 c. strawberry baby food puree

1/2 c. dried blueberries

1/4 c. orange juice

Milk (for golding the cookies' tops)

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 puree. 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.

Preheat the oven to 350 F.

Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and currants in a food processor. Add the orange juice and puree, and pulse until the filling reaches your desired consistency. Scrape the fig mixture into a medium bowl.

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 milk. 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.

Enjoy!