Zabelicious Fig Cookie Recipe

Quince & Apple products still have me by the heartstrings. 💕

You may recall, last month, I created a Cheese Toastie with their Pear Mostarda Preserves.

Today, I'm sharing an Italian cookie recipe, featuring their famous fig preserves.

I'll also be introducing you to the Madison couple behind the Quince and Apple brand in a feature story. Find out how what began in a basement over ten years ago, has grown to a booming business, now serving customers in 48 states! It all started with the first batch of Fig and Black Tea Preserves, which is still a top seller! Delicious on its own, I decided to try substituting it for homemade fig filling as a time saver in this family cookie recipe. The results are-you guessed it-Zabelicious! Enjoy!

Zabelicious Fig Cookies

Fig Filling:

Puree in food processor:
1 jar of Quince & Apple Figs and Black Tea Preserves (6 oz)
1 orange (zest and juice)
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1 Tbsp of Galliano, Amaretto or Brandy (or a combination) to taste
1 Cup crushed walnuts and/or pecans (I used a mixture)

Cover with plastic wrap and chill while you prepare dough.

Cookie Dough Recipe:

2 1/2 C flour
1/4 C shortening (Butter Crisco)
1/4 C margarine
3/4 C sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 orange (zest and juice)
1/2 tsp cinnamon
2 eggs
1 tsp vanilla
*1-2 Tbsp milk (only if needed)

Mix flour, shortening, margarine together with pastry blender (should be crumbly)

Add sugar, baking powder, orange rind, cinnamon and salt

Beat eggs, add vanilla and orange juice, then add to dry ingredients

*Use milk only if needed

Work the dough, kneading it on well floured surface

Dough can be made ahead of time, quartered and wrapped in plastic and chilled overnight. I think it works best after chilled.

Note: Dough is very delicate. Proceed with caution and allow plenty of time.

Roll carefully, 1/8 inch thick

Place dough on parchment paper-lined baking sheet

Put fig mixture in center (length wise)

Lift outer edge of dough and roll it over filling gently, seam side down

Trim off ends and slice each strip diagonally into 1 inch pieces

Bake at 325 for 12-15 minutes on parchment paper until light golden top and bottom is browned. Rotate cookie sheets as necessary for even baking. Allow to cool on pan before transferring to wire rack.