Cookies with raspberry and fig filling

Votes: 2

Time: 4 hours.
Complexity: easily
Quantity: 24 cookies

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 272, total fat 9 G., saturated fats 5 G., proteins 4 G., carbohydrates 45 G., fiber 2 G., cholesterol 51 mg, sodium 107 mg, sugar 24 G.

These soft, slightly crumbly cookies with a rich fruit filling are baked in two large slabs and then cut into manageable pieces. For the filling, you'll need dried figs, raspberry jam, and cranberry-raspberry juice. Combine all these ingredients, and the filling will be moderately sweet with a pleasant tartness. To make the dough easy to work with, don't neglect the chilling time.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

2 cups of premium flour + extra for working with the dough
1 and 1/4 teaspoons baking powder
1/4 teaspoon salt
110 g unsalted butter, room temperature
1/3 cup light brown sugar
1/3 cup granulated sugar
1 large egg
2 tsp vanilla extract

Raspberry and fig filling

1 cup dried figs, stems trimmed (about 150g)
0.5 cup raspberry jam
0.5 cup cranberry-raspberry juice or non-alcoholic raspberry-apple cider
1 large egg, lightly beaten

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, vanilla extract, brown sugar, cranberry juice, apple juice, raspberry jam, figs

Cooking the dish according to the recipe:

Knead the dough:

In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium-high speed until fluffy, about 3 minutes.
Add the egg and vanilla extract and beat until smooth. Reduce mixer speed to low, add the flour mixture, and knead into a dough.

Divide the dough in half and form two rectangles measuring 5 x 15 cm. Wrap each rectangle in plastic wrap and refrigerate for 1 hour.
Meanwhile, prepare the filling.:

Combine dried figs, raspberry jam, and juice in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring frequently, until the juice thickens into a syrup, about 25 minutes.
Let cool slightly, then transfer to a food processor and puree until smooth. Set aside to cool completely.
Line a baking sheet with parchment paper. Lightly flour one piece of dough and roll it out between two sheets of parchment paper into a 10 x 30 cm rectangle. Repeat with the remaining dough. Refrigerate for 30 minutes.
Remove the top sheets of parchment and trim the edges of the dough rectangles to make them even. Spread the filling down the center of each dough rectangle in a 5cm wide strip. Lightly brush the long edges with beaten egg.
Fold one long side of the dough over the filling, then fold the other long side over; press gently to seal.
Place both rectangles seam-side down on the prepared baking sheet, a few centimeters apart, and refrigerate for 30 minutes.
Preheat oven to 190°C (375°F) and bake the cookies until golden brown, rotating the baking sheet halfway through baking, about 20 minutes. Let cool on the baking sheet for 15 minutes.
Transfer the cookies to a cutting board, cut into 2cm pieces and transfer to wire racks to cool completely.