1 cup dried diced Mission figs stems removed (6 to 7 ounce)
1/2 cup orange juice fresh squeezed
1/2 cup chopped rutted dates finely chopped (or substitute raisins if preferred)
1/3 cup diced candied orange peel
2 tablespoons ground sugar
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/3 cup blanched almonds chopped fine
2 tablespoons dark spiced rum or Grand Marnier orange liqueur
For the lemon glaze:
1 cup powdered sugar, sifted
2 to 3 teaspoons lemon juice, just enough to make a glaze you can sluggishly drizzle
How to make:
Make a dough:
By using electric mixer beat the butter for 1 minute. Gradually add brown sugar, ground sugar and baking soda and then beat to combine them. Then add salt, vanilla and egg one by one and beat them for few seconds.
Divide the dough into two and leave it for whole night or for 3 hours.
How to Make Filling:
Take a pan and mix the dates, figs , orange juice and peel, sugar, cinnamon and lemon zest. Heat the ingredients about 5 to 8 minutes until the mixture get thick. Off the heat when fruit got soft then add chopped almonds. Cover it with plastic wrap and leave it.
Preheat the oven to 375 degrees before baking. Remove the dough from fridge and leave it on room temperature before rolling out.
Place the wax paper and roll one portion of dough around 10×8 inches rectangle and cut it into 2 rectangles (10×4). Now wrap them gently with filling on the centre.
Now transfer the filled strip on baking sheet and bake for 12 minutes. They will change the colour in light brown shade.
After removing those from oven immediately cut them with the help of sharp knife into 1 inch pieces.
Whisk the lemon juice and ground sugar in a bowl to make a smooth mixture then drizzle it on each cookie.