With citrus from fresh orange juice and lemon zest, the unique and richly spiced filling is wrapped inside a buttery sugar cookie dough that’s a dream to work with.

Baked in strips then sliced into individual cookies when warm from the oven, this method couldn’t be easier.

Once cooled the cookies are drizzled with a lemon glaze and traditional holiday nonpareils (sprinkles.)


2 large eggs

1 tablespoon cold water

2 teaspoons vanilla extract

2-3/4 cups all-purpose flour

1-1/2 cups confectioners’ sugar

3 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons cold butter, cubed

8 ounces dried figs (about 1-1/3 cups)

3 tablespoons unblanched almonds

2 tablespoons apricot preserves

4 teaspoons orange juice

1 cup confectioners’ sugar

2 tablespoons 2% milk

1/2 teaspoon vanilla extract


In a small bowl, whisk eggs, cold water, and vanilla until blended.

Place flour, confectioners’ sugar, baking powder and salt in a food processor; pulse until blended.

Add butter; pulse until crumbly.

While pulsing, add egg mixture just until combined.

Divide dough in half.

Shape each into a disk; cover.

Refrigerate 1 hour or until firm enough to roll.

Wipe the food processor clean.

Add figs and almonds; pulse until chopped.

Add preserves and juice; pulse until combined.

Preheat oven to 350°.

On a lightly floured surface, roll each portion of dough into a 10×8-in. rectangle; cut each lengthwise into four 2-in.-wide strips.

Spread about 2 tablespoons filling down center of each strip.

Fold dough over filling; pinch edges to seal. 

Roll each gently to shape into a log; cut crosswise into 1-in. pieces.

Place 1 in. apart on parchment paper-lined baking sheets.

Bake until light brown, 10-12 minutes.

Remove from pans to wire racks to cool completely.

In a small bowl, mix glaze ingredients until smooth.

Drizzle over cookies. Let stand until set.


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