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X Cookies




Source of Recipe


Recipe Ross


List of Ingredients




4 cups all-purpose flour
2/3 cup sugar
1 tsp. each baking powder, salt
1 cup butter or margarine, cubed
1 egg
3/4 lb. dried figs
1/2 cup chopped almonds, toasted
1/3 cup each apricot preserves, semisweet chocolate chips
1/4 cup each golden raisins, chopped candied orange zest, dark rum
1/2 tsp. ground cinnamon
1 egg, beaten
2 tbsp. milk
1/2 cup confectioners' sugar for dusting


Recipe



Heat oven to 350º F. (175º C). In a medium bowl, stir flour, sugar, baking powder and salt. Cut in butter using a pastry blender, or pinching between your fingers. Add egg and mix until a dough forms. It may take a couple minutes of mixing. When dough starts to hold together, turn out onto a floured surface and knead briefly. Shape dough into a long roll, wrap and set aside. Place figs, almonds, apricot preserves, raisins, orange zest, chocolate, rum and cinnamon into a food processor or blender. Process until finely chopped. If fruit is hard, it may be soaked in boiling water to soften for 15 minutes before processing. In a small bowl, mix remaining egg and milk to make an egg wash. Divide dough into 12 pieces. On a lightly floured surface, roll each piece out into a 3x12" rectangle. Brush strips of dough lightly with egg wash. Place a strip of fruit mixture lengthwise down the center of each piece of dough, and fold edges over. Roll gently to seal. This will make filled tube of dough a little bit longer. Cut each tube into 3" pieces. Make a 1" long slit with a knife down center of each cut end. Spread ends out to form an X shape. Place cookies 2" apart on lightly greased cookie sheets. Bake 15 = 20 minutes, or until edges are golden. Allow cookies to cool on tray at least 5 minutes, so they will not be too delicate, before removing to wire racks to cool completely. Dust with confectioners' sugar when cool. Makes 5 dozen cookies.