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
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!”