9 ounces (2 cups) all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon table salt
1 tablespoon fresh or 1 teaspoon dried orange zest
8 ounces (2 sticks) unsalted butter, cold and cubed
1/2 cup cream
Filling:
6 ounces figs, chopped fine
1/4 cup fresh orange juice
1/4 cup water
1/4 cup Cointreau or orange Curacao
1/2 teaspoon ground coriander
1 tablespoon fresh or 1 teaspoon dried orange zest
pinch salt
For the dough:
Stir together dry ingredients including orange zest in food processor bowl. Add butter cubes and pulse just until butter pieces are about pea-sized. Add cream and pulse about 8 more times or until begins to come together. (Dough will be crumbly).
Stir together dry ingredients including orange zest in food processor bowl. Add butter cubes and pulse just until butter pieces are about pea-sized. Add cream and pulse about 8 more times or until begins to come together. (Dough will be crumbly).
Turn dough and bits onto clean countertop or large pastry board. Gather up all the dough into a big mound. Using the heel of your hand, push down on dough about halfway down the mound, moving away from you as you go down (frisage for those of you in the know). Work your way around the mound using this technique until all crumbly bits are incorporated and dough is cohesive.
Pat or roll dough into a 10 x 13-ish rectangle. Fold one short side over to the middle, then the other side. Fold both sides toward each other (you will then have four layers). Cover with plastic wrap and refrigerate until completely cold, about 3 hours (or overnight if you wish).
For the filling:
Combine all ingredients in small saucepan. Bring to a boil over medium heat, and simmer gently until thick. Set aside to cool.
Combine all ingredients in small saucepan. Bring to a boil over medium heat, and simmer gently until thick. Set aside to cool.
Remove dough from fridge and roll out to about 1/8 inch thickness on a lightly floured cutting board. Cut out stars using a floured 2.5-inch (or so) 5-pointed star cookie cutter. Place one teaspoon of filling into center of each star. Fold over points of the star to meet in the middle; pinch together well (or they will come apart - trust me on this).
Preheat oven to 350 degrees. Place filled cookies on parchment-lined baking sheets. Bake until lightly golden brown (about 14 minutes). Remove to a cooling rack.
When cookies are cooled, pipe a dollop of white chocolate ganache on top if desired (I used 3 ounces of white chocolate to 1 ounce of cream). Makes about 36 cookies.
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