KNEADING COOKIE DOUGH RECIPES

Steps:

• Work time is an estimate. Mixing the dough requires little or no time, it's the roll out and cutting that is time consuming.
• Combine all ingredients except flour.
• Note here: 1/3 Less Fat Cream Cheese or Neufachtel is fine, but fat free doesn't work as well. Also, while most cooks agree Philadelphia is the best cream cheese, this recipe is not as temperamental as cheese cake recipes so off brand cream cheese works fine.
• Stir by hand until well blended. Add flour, stirring until dough forms a ball. Knead in a bowl or on a floured surface, 1-3 minutes, adding additional flour until smooth and pliable, and not sticky.
• Roll out or press into 1/4 inch thick (or however thick you prefer your cookies to be)rectangle on floured surface and cut into shapes with favorite cookie cutters. Or, the dough can be shaped by hand. Mom made little "nests" at Easter and filled then with white frosting, green coconut, and egg shaped M&Ms. The dough can also be pressed into candy molds, removed and baked into those shapes.
• Bake at 350 on ungreased cookie sheets until edges are light brown. 5-10 minutes. Don't over bake. Remove carefully from cookie sheets. When cool, ice as desired, or leave plain.

Steps:

• Place a rack in the middle of the oven, then preheat it to 180 °C / 350 °F. Line a large baking sheet with parchment paper.
• Combine softened butter, light brown sugar, a pinch of salt, and vanilla paste in a bowl. Using an electric mixer, beat the mixture for 2 minutes on medium speed or until combined and smooth. Add in the egg and continue to beat for a minute. Add the baking powder and flour and mix until combined. Knead into cookie dough, form a ball, wrap in clingfilm, and place in the fridge for 20 - 30 minutes.
• Add chopped figs, water, apricot jam, and light brown sugar to a saucepan. Place over medium heat and bring to a boil, then lower the heat to low and cook for 5 - 8 minutes for the figs to soften. Add the freshly squeezed lemon juice and cinnamon. Then, using a hand-held immersion blender or a food processor, blend the mixture until smooth paste forms. Set aside to cool to room temperature. Stir in the chopped chocolate.
• Place a sheet of parchment paper over a working surface. Grease your hands slightly with oil to prevent sticking. Divide the fig mixture in half and shape each half into a 35 cm (14-inch) rope. Wrap in parchment paper and place in the fridge until needed. Repeat the process with the rest of the fig mixture.
• Place the cookie dough on the lightly floured working surface. Roll the dough into a 40 cm x 20 cm (16-inch x 8-inch) rectangle. Cut the dough lengthwise into two strips. The easiest way to do this is to use a pizza cutter or sharp knife. Unwrap the fig mixture, and place down the middle of each strip of dough. Carefully fold each edge of dough on top of the fig paste, making a log, sealing at the top.
• Cut each log into eight cookies (a total of 16 cookies). Place them seam side down onto your baking sheet. Ensure enough space between cookies for expansion. Using your fingers, slightly flatten the cookies. Place in the preheated oven and bake for 15 - 18 minutes at 180 °C / 350 °F.