Ingredients
1/2 cup butter, softened1/4 cup sugar1/4 cup packed brown sugar1 large egg, room temperature1 teaspoon vanilla extract1-3/4 cups all-purpose flour1/2 teaspoon baking soda1/4 teaspoon saltFILLING:2/3 cup finely chopped raisins1/2 cup finely chopped dates1/2 cup finely chopped dried figs1/2 cup orange juice1/3 cup finely chopped dried cherries or cranberries2 teaspoons sugar1 teaspoon grated lemon zest1/4 teaspoon ground cinnamon1/2 cup finely chopped pecansGLAZE:3/4 cup confectioners’ sugar2 to 3 teaspoons lemon juice
Preparation
In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours.
In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature.
Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets.
Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.
