Christmas spice and fig cookies

Ingredients

Yield:

for about 12 cookies

• • 228gr. unsalted butter
  • 400gr. Fine white sugar
  • 2 eggs
  • 60gr. Whole milk
  • 5gr. Pure vanilla extract
  • 615 gr. All-purpose flour
  • 20gr. baking soda
  • 10gr. ground cinnamon
  • 5 gr. ground nutmeg
  • 3gr. ground clove
  • 3 gr. ground ginger

• Fig jam ingredients

  • 10 black ripe figs
  • 85gr. white sugar
  • ½ orange zest
  • 1 cinnamon stick
  • 20ml. red wine

Preparation

Difficulty:

Easy

Time:

4 Hourscooling time

Total Time:

30 MinutesPreparation

1. 1. In a bowl, sift together flour, baking soda and spices.
   2. Beat butter and sugar for about 2 minutes using an electric mixer.
   3. At low speed, add the eggs one by one to the butter-sugar mixture.
   4. Stir in the dry ingredients alternating with milk.
   5. Wrap dough in plastic and chill for about 4 hours.
   6. On lightly floured surface, roll out dough to 1/4-inch (5 mm) thickness.
   7. Using snowflake-shaped cookie cutter, cut out shapes, rerolling and cutting scraps.
   8. Count 2 pieces per cookie.
   9. With a smaller snowflake-shaped cookie cutter, cut centers out of half of the cookies to make tops.
   10. Place, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets.
   11. Bake at 325F for about 12 minutes
   12. Set aside until assembly
   13. Cut the figs in four and place them in a pot.
   14. Add the zest, sugar, cinnamon stick and wine.
   15. Cook over medium heat to reduce the wine.
   16. Remove the cinnamon stick and refrigerate.
   17. Chop finely with a knife.

2. Cookie assembly

   1. Spread the jam on snowflake cookie bottoms.
   2. Sprinkle icing sugar on the cut-out cookie, then assemble together.