12 Days of Cookies: Cuccidate 

Jeremy from The Lynhall in Minneapolis is making a fancy Italian fig cookie and is pairing it with Bridgeman’s Butter Brittle ice cream.

70g (1/4 cup + 1/8 cup) Sugar, White Granulated
1 t. Baking Powder
½ t Salt, Kosher 
250g (2 cups) All Purpose Flour 
112g (1/2 cup) Unsalted Butter, Chilled
100g Eggs, lightly beaten (2 large eggs)  
Zest of one orange  
As Needed  Fig Jam or other thick preserves 
As Needed Sprinkles 

Icing 

115g (1 cup) Powdered Sugar 
30-40g (1/4 cup)  Orange Juice or Milk, or 1 egg white 

In a stand mixer with a paddle attachment combine flour, baking powder ,zest, and salt mix on low for 10 sec. 

Add cubed chilled butter and continue to mix on low speed till the butter has broken down into pea sized pieces. 

While the mixer is on stream in eggs. Dough will look slightly crumbly, that is okay. 

Turn off the mixer and gather dough onto a lightly floured surface, “knead” dough for 30 sec- 1 min just till it comes together, too much and it will result in a tough cookie. 

Wrap dough in plastic wrap and chill for 15- 20 minutes. 

Once chilled, cut dough into 2 pieces. Keep dough that you are not rolling out in the fridge. Roll dough out on a lightly floured surface into a rectangle shape. 

Using a offset spatula or a spoon, plop about 4-5 tablespoons of fig jam on each rectangle and spread evenly, leaving a ½ strip at the bottom of the rectangle ( this will be helpful when sealing the cookie)

Working towards yourself, roll the dough like a cinnamon roll. Once you get that strip of jammless dough, wet your finger or a pastry brush with some water and run it along that edge. Finish rolling the dough, then roll it back and forth 2-3 times to ensure a good seal. 

This next step is optional, chill in the fridge or freezer for 5 minutes.

Once chilled, cut into 1” pieces and arrange on a cookie sheet about 2” a part. Bake at 350ºF for 12-18 minutes,  depending on your oven.Rotate every 4 minutes. Edges should be lightly golden.  

Icing 

Sift powdered sugar, add liquid of choice. Mix thoroughly. Icing should be thick enough that it stays mostly in place. 

Finish be dipping iced cookie into sprinkles

Allow icing to set before packaging