Dough:
3 1/4 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoon salt
8 tablespoons unsalted butter or margarine (1 stick), cut into small pieces
1 egg, lightly beaten
3 tablespoons fresh orange juice
Filling:
1/4 pound dried figs, chopped
1 1/2 cup water
1 teaspoon fresh lemon juice
Directions:
Combine sugar, flour, baking powder, and salt in a food processor. Pulse in
butter or margarine until mixture resembles cornmeal. Add egg and orange juice
and process just until dough forms. Form into 8-inch disk, wrap in plastic, and
refrigerate 2 hours or overnight.Combine filling ingredients in a saucepan and cook over medium heat until most of the liquid evaporates, about 10 minutes. Let cool and puree in a food processor.
Preheat the oven to 400 degrees F. Line cookie sheets with parchment paper or grease them. On a floured surface, roll out dough 1/8-inch thick. Cut into circles with a 3-inch cookie cutter. Place 1 teaspoon filling in center of each circle. Pinch 3 edges of dough together, leaving a small opening in center for filling to peek through. The pastry will be a triangle with a little filling showing. Place on prepared cookie sheets and bake until golden brown, about 20 minutes. Let cool on rack 10 minutes before removing.
Makes up to a couple dozen cookies
