Bellisari's Blistered Jalapeno and Fig Stuffed Sicilian Cookies
Servings: 6 dozen
2 1/2 Cups All-Purpose Flour
1/4 Tbsp Salt
2 1/2 Tbsp Baking Powder
1/2 Cup White Sugar
1 Cup Unsalted Butter
1/2 Tsp Vanilla Extract
1/4 Cup Milk
1 Jar Bellisari's Blistered Jalapeno and Fig Spread
1 Large Orange
2 Cups Toasted Walnuts, Chopped
1 Cup Honey
1/2 Cup Dark Rum
1 Tsp Ground Cinnamon
To make Pastry: combine flour, sugar, baking powder and salt in a large mixing bowl. Add the butter, eggs, vanilla and milk. Stir into a smooth dough. Remove dough from bowl and shape into a circle. Cut into 4 equal pieces, wrap in plastic and chill.
To make the filling: use the zest and juice of the orange and place in large bowl. Mix Bellisari's Spread, raisins and nuts. Process in food processor until evenly chopped. Stir in honey, rum and cinnamon, and set aside. Preheat oven to 400 degrees. Grease cookie sheets.
Remove dough from refrigerator. Roll one piece of dough at time into an 8-ince wide strip about 1/4-inch think. Cut lengthwise in half, forming 2 long strips, each about 4 inches wide. Lay strips on work surface. Brush top inch of each with cold water. About 1/3 of the way from the bottom of the dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on cookie sheet. Repeat with remaining sections of dough.
Bake 13-16 minutes, or until tops are golden. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.