- ¼ recipe sugar cookie dough
- ¼ cup fig preserves (recipe below)
- 1 egg yolk, beaten
- 1/4 cup icing sugar
- ½ teaspoon ground cardamom
Roll out dough on a lightly floured surface to 1/8-inch thickness.
Use a 3 1/2-inch round cookie cutter to cut out. Gather dough scraps together and re-roll as needed until used up.
Spoon 1 teaspoon of fig preserves into the centre of each circle of dough. Lightly flatten jam, then brush the edge of half the round of dough with beaten egg and fold in half to enclose filling. Pinch edges gently to seal.
Place fig turnovers 1 inch apart on parchment-lined baking sheets and chill for 20 minutes or until firm.
Preheat oven to 350 F.
Bake cookies, one baking sheet at a time, for 10 to 12 minutes or until golden at edges. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a rack to cool fully.
Combine icing sugar with cardamom. Dust cooled cookies with icing sugar mixture to coat. Makes about 14 turnovers.
Make sure to buy figs that have some life to them. They should be slightly springy and moist. The preserves keep for a month.
- 1 227-gram package dried figs (about 1½ cups chopped)
- ¼ cup port
- ½ teaspoon grated orange rind
- ¼ cup orange juice
- 3 tablespoons brown sugar
- ½ tsp ground cinnamon
- Pinch salt
Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil, and then reduce to a simmer and cover. Cook, stirring occasionally, until figs soften and mixture has thickened, about 10 minutes.
Transfer to a blender, or use a hand blender, to puree until smooth. Makes about 1 cup.