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Fig Espresso Cookies + a Recipe for Hamantashen Cookies
Try espresso cookies with a fig filling—don't miss our variation recipe for hamantashen. These hamantashen cookies are for coffee lovers.
Servings: 36 cookies
Ingredients
Fig Filling
- 8 ounces (227g) Orchard Choice or Sun-Maid Mission Dried Figs
- 3/4 cup (280ml) brewed coffee
- 1/4 cup (70g / 2.4oz) light brown sugar
- 1/2 teaspoon cinnamon
Cookie Dough
- 3 cups (360g / 12oz) all-purpose flour
- 1 cup (203g / 7oz) sugar
- 3 teaspoons baking powder
- 1 teaspoon espresso powder (optional)
- 8 ounces (227g) unsalted butter , softened to room temperature
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons water
- 2 large egg whites , to brush the sides of the dough
Instructions
Make the Fig Filling
- Cut the figs into 3 to 4 pieces each and place in a medium sized pan.
- In a saucepan, bring the sugar, cinnamon and brewed coffee to a boil over medium heat. Reduce the heat to medium-low, stirring occasionally and cook until the liquid has mostly evaporated. Remove from the heat and process in a food processor until a thick paste is formed.
Make the Cookie Dough
- In a large bowl, sift together the flour, espresso powder, and baking powder and stir to incorporate. Add the butter, eggs, egg yolks, and water and mix the ingredients (you can use your hands or a stand mixer) until a soft dough forms. Divide the dough to two equal portions.
- Chill the dough for 20 - 30 minutes to firm up slightly.
- Preheat oven to 350F and line two cookie sheet pans with parchment.
- On top of a lightly floured surface, roll out the dough to 1/4-inch thickness and use a 2.5-inch round cookie cutter to cut circles.
- Use a small brush (or your finger) to brush the edges of the circles with the reserved egg whites.
- Place 1 teaspoon of fig filling on one side of the circle, then fold the other side on top. Gently seal the edges with your finger. Place on the baking sheet, leaving 1 inch between cookies.
- Bake for 10-12 minutes or until the cookies no longer seem shiny and the edges are a light golden brown.
- Remove from the oven, allow to cool. Then dust with powdered sugar and store in a cookie jar or a sealed container.
VARIATION: Make Them into Hamantashen
- Skip step 5 above. Instead: place the filling at the center of the cut circle shaped dough, and brush with egg whites. Use your pointer fingers to lift the side of the cookie dough and pinch where it meets halfway to the center. Repeat with the other sides until you have a triangle shaped cookie.
- Bake as directed above.