Fig Half Moons at Christmastime, especially in the Italian tradition. Here, an orange-scented fig paste is tucked into rich pastry dough that is formed into half-moon shapes. A little more work than the average cookie, these treats are well worth it.

Ingredients

FIG FILLING

2 cups (about 12 ounces) halved

dried Calimyrna (golden) figs,

hard tips discarded

1 teaspoon grated orange zest

½ cup orange juice

¼ cup brandy (or water)

1½ tablespoons sugar

¼ teaspoon ground cinnamon

PASTRY DOUGH

2 cups all-purpose flour

1½ tablespoons sugar

½ teaspoon salt

16 tablespoons (2 sticks) chilled

unsalted butter, cut into

½-inch slices

8 ounces cream cheese, cut into

chunks

Egg wash: 1 large egg whisked

with 1 teaspoon cold water

Coarse white sugar, for

sprinkling on the cookies

Method

COOKIE CUTTER NEEDED: 3-inch round (or use the rim of a glass)

FOR THE FIG FILLING: Combine the figs, orange zest, orange juice, brandy, sugar, and cinnamon in a medium saucepan.

Bring the liquid to a boil, then reduce the heat to moderate, cover, and simmer for 5 minutes or until the liquid is reduced by about half and the figs are softened. Remove from the heat and cool (uncovered).

PROCESS the figs and liquid in a food processor until the mixture is a thick paste. (This can be made up to 1 week ahead and refrigerated.)

FOR THE PASTRY DOUGH: Place the flour, sugar, and salt in a food processor. Pulse once to combine.

Add the butter and cream cheese and process just until the dough starts to clump together.

Pinch the dough: It should feel moist and stick together. If not, pulse a few more times. Turn the dough out onto a sheet of plastic wrap and gather it into a ball.

Divide it in half, press each half into a disk, and wrap separately in plastic wrap. Refrigerate for at least 2 hours or overnight.

PREHEAT the oven to 350°F. Line a cookie sheet with parchment paper.

WORKING with one disk at a time, roll out the dough on a floured surface to a 1⁄8- to 3⁄16-inch thickness. (The thinner the better, but not so thin that it tears.) Using the cutter, stamp out circles close together. Reroll the scraps.

USING a thin metal spatula, transfer the circles to a sheet of wax paper.

Place a rounded teaspoonful of fig paste on one half of each dough circle (at least ¼ inch away from the edge). Using a pastry brush, dab a tiny bit of the egg wash along the edge of the dough in a semicircle around the filling.

Fold the half of the circle without the fig filling over the filling to enclose, forming a half-moon shape. Gently press the edges together to seal.

PLACE the half-moons on the prepared cookie sheet, arranging them about 1½ inches apart.

Crimp the sealed edges with the tines of a fork. (You can assemble and refrigerate the half-moons up to 1 day ahead; or freeze them on a cookie sheet, then wrap them up in a sturdy plastic bag. Freeze for up to 2 months. Thaw at room temperature for about 1 hour before continuing with the recipe.)

LIGHTLY brush the tops of the half-moons with egg wash and sprinkle liberally with coarse sugar.

Bake for 20 to 23 minutes or until nicely golden. For even baking, rotate the cookie sheet from front to back halfway through baking. Transfer the cookies to a rack to cool.

STORE in an airtight container for up to 5 days, but these are best within 2 days of baking. To freshen and recrisp, heat on a baking sheet in a 375°F oven for 3 to 4 minutes.

Notes and Tips

Egg wash: 1 large egg whisked with 1 teaspoon cold water Coarse white sugar, for sprinkling on the cookies