These cookies are a buttery and rich Hanukkah tradition. Fig preserves and pecans make the filling for these indulgent cookies. Serve with coffee or tea.
Makes 24 cookies
In a large bowl, beat together butter and cream cheese with an electric mixer until silky. Add brown sugar, vanilla and salt and continue mixing until creamy. Add flours and mix just until well combined. To ensure tender, flaky cookies, avoid overworking dough.
Divide dough into three equal portions on separate parchment sheets. Fold parchment over dough and flatten into a thin rectangle, about 6 x 8 inches. Refrigerate until firm, about 1 hour. When chilled, roll each rectangle of dough between parchment to a thickness of 1/2 inch.
Preheat oven to 375°F. Remove top sheet of parchment. Spread a thin layer of fig preserves onto each rectangle and sprinkle with 1/4 cup of the pecans, pressing them into the dough. Using edge of parchment as an aid, roll up dough into a log and press to tighten. Brush logs with milk and sprinkle with sugar. Carefully cut into 1-inch pieces. Transfer to parchment paper-lined baking sheet. Bake 30 to 35 minutes until edges are golden brown.
Per serving (1 cookie/46g-wt.): 190 calories (110 from fat), 13g total fat, 6g saturated fat, 3g protein, 18g total carbohydrate (2g dietary fiber, 7g sugar), 25mg cholesterol, 65mg sodium.
