WEEK 27: YOUR BEST HOLIDAY COOKIE

Figgy Pudding Butter Cookies

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Photography by Sarah Shatz

    BY HELENTHENANNY | MAKES 3 DOZEN SMALL COOKIES

A&M: Like mince pies in cookie form, these delicate biscuits melt in your mouth, leaving a hit of sweet figs, a suggestion of orange zest, and a whisper of brandy on your tongue. Helenthenanny’s rich, sophisticated cookies are not only delicious to eat but lovely to look at, drizzled as they are with a spiced brandy glaze. Make sure to squeeze as much liquid as possible from the softened figs, and do not be alarmed if the dough seems wet before you chill it—it will firm up in the fridge.

    COOKIES

    1½ cups all-purpose flour

    1 teaspoon kosher salt

    1 teaspoon freshly grated nutmeg

    1 teaspoon ground cinnamon

    8 to 10 large dried Turkish or Calimyrna figs (the light brown ones)

    1 cup whole milk

    12 tablespoons (1½ sticks) unsalted butter, softened

    ¾ cup confectioners’ sugar

    1 large egg

    1 tablespoon orange zest (from 1 orange)

    BRANDY-SUGAR GLAZE

    1½ cups confectioners’ sugar

    ½ cup unsalted butter, softened

    2 tablespoons brandy

    ½ teaspoon vanilla extract

  1. In a medium bowl, sift together the flour, salt, nutmeg, and cinnamon and set aside.
  2. Cut the figs into small dice and put them in a small saucepan with the milk over low heat. Cook, stirring occasionally, for about 15 minutes, or until the figs are nice and soft. Don’t be discouraged if the milk separates—you’ll get rid of it later.
  3. Put the butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until the butter is fluffy, about 2 minutes.
  4. Sift the confectioners’ sugar into the fluffy butter and mix until smooth.
  5. Add the egg and reduce the speed to low.
  6. Add the flour mixture and mix until just combined.
  7. Strain the figs, discarding the milk. Fold the figs and orange zest into the dough until the ingredients are evenly distributed. Wrap the dough in plastic and refrigerate for 2 hours.
  8. Heat the oven to 350°F. On a well-floured surface, roll out the dough until it is 1/8 inch thick. Using a 2-inch round cookie cutter, cut out the cookies and place them on parchment-lined cookie sheets, spaced 1 inch apart. Bake until the edges are golden brown, 10 to 12 minutes.
  9. While the cookies are baking, combine all the ingredients for the brandy-sugar glaze in a saucepan over medium-low heat, stirring often until the sauce looks smooth. After the cookies have cooled, use a fork to drizzle the warm glaze on them.
  10. Please enjoy and have the happiest of holidays!

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Photography by Sarah Shatz

    TIPS AND TECHNIQUES

    If you don’t like figs, use prunes!

    ABOUT THE COOK

    Helen Allen is a theater education student (and nanny, of course) in Texas. Here’s her blog: www.helenthenanny.blogspot.com.

        Her favorite recipe from a cookbook: “Southern Fruit Dip: equal parts cream cheese and marshmallow fluff. ’Nuff said. (Set that cream cheese out so it’s not too cold, then put ’em in a KitchenAid and whip ’em good. Serve with fruit or between two chocolate chip cookies.)”

    WHAT THE COMMUNITY SAID

    AntoniaJames: “Mmmm, very nice. Especially for those of us who adore figgy pudding but make it only once, for dinner on Christmas Eve or Christmas Day!”