Traditional Jewish cookies are dressed up with figs, walnuts and a hint of orange.
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1/2 cup sugar
1/2 cup Land O Lakes® Butter, softened
3 ounces cream cheese, softened
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup fig jam
3 tablespoons finely chopped walnuts
1/4 teaspoon freshly grated orange zest
Beat sugar, butter and cream cheese in bowl at low speed, scraping bowl often, until creamy. Add flour and salt; continue beating until dough forms.
Shape dough into a ball; flatten slightly. Wrap in plastic food wrap. Refrigerate at least 3 hours or until firm.
Heat oven to 375°F.
Combine all filling ingredients in bowl; set aside.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8 - 1/4-inch thickness. Cut dough with floured 2 1/2-inch round cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets.
Spoon 1/2 teaspoon filling in center of each round. Lift up edges of each circle at 3 points; pinch points together very firmly, forming a triangle and leaving center open.
Tip: Filling Cookies
Bake 8-10 minutes or until edges are lightly browned. (Tarts will open slightly as they bake.) Remove from cookie sheets to cooling rack. Cool completely.