Fig-Filled Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, cream butter and sugars.

Step 2

Beat in egg and vanilla.

Step 3

Combine the flour, baking soda and salt; stir into the creamed mixture.

Step 4

Divide dough in half; cover and refrigerate for at least 3 hours.

Step 5

In a saucepan, combine the first eight filling ingredients.

Step 6

Bring to a boil.

Step 7

Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally.

Step 8

Remove from the heat; stir in pecans.

Step 9

Cool to room temperature.

Step 10

Roll out each portion of dough between two pieces of waxed paper into a 10x8” rectangle.

Step 11

Cut each into two 10x4” rectangles.

Step 12

Spread 1/2 cup filling down the center of each rectangle.

Step 13

Starting at a long side, fold dough over filling; fold other side over top.

Step 14

Pinch to seal seams and edges.

Step 15

Place seam side down on parchment paper-lined baking sheets.

Step 16

Bake at 375° for 10-15 minutes or until lightly browned.

Step 17

Cut each rectangle diagonally into 1-in.

Step 18

strips.

Step 19

Remove to wire racks to cool.

Step 20

Combine glaze ingredients; drizzle over cookies.

Step 21

Yield: About 2-1/2 dozen.