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Cookies:
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 cup (1-1/2 sticks) butter, softened
1 cup granulated sugar
2 eggs
1/2 teaspoon almond extract
Filling:
1-1/2 cups packed Blue Ribbon Orchard Choice or Sun-Maid figs (stems removed)
1/3 cup honey
3/4 teaspoon ground cinnamon
3 tablespoons orange juice
1 tablespoon orange zest
In small bowl, combine flour, baking powder and cinnamon; mix well. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in eggs and almond extract. Add flour mixture to butter mixture 1 cup at a time, mixing after each addition. Place cookie dough on plastic wrap; shape into a 12-inch disk. Refrigerate at least 1 hour. Preheat oven to 375°F. On well-floured surface, roll out dough to about 1/8-inch thick. Cut out cookies with Hanukkah-shaped cutters, making sure to dip cutters in flour before each use. Bake on ungreased cookie sheet 9-11 minutes or until cookies are lightly browned. Remove to wire rack; cool completely. Decorate 1/2 the cookies as desired; leave remaining cookies without decoration. In food processor, puree figs, honey, cinnamon, orange juice and zest until almost smooth. Spread about 1 tablespoon filling on undecorated cookies. Top with decorated cookies. Makes about 2 dozen 3-inch sandwich cookies.
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