Today’s recipe for X Cookies appears in Baking with Julia, by Dorie Greenspan. To see what the other TWDoristas have baked, please click here. And you will find the recipe here. It is one of those recipes that sounds easy. You think you are making cookies in the shape of an X. What you don’t know, until you read the recipe, is that these are layered and rolled and sliced cookies requiring time and effort.
Truth is these were a lot more work than I had time for tonight. I try to squeeze my baking in between something the kids are doing I only got to work on 4 of the 12 dough cuts before it was time to get the kids ready for bed. And making the X’s was not relaxing when you are in a bit of the rush. I can totally see being leisurely about forming these cookies when you are alone for an hour. It could even be fun. Unfortunately, I did not have that luxury tonight. I put the remainder of the dough and filling in the freezer for another time.
My supermarket only had Kalamata figs, so that is what I used. I substituted dried pineapple and the zest of one navel orange for the candied orange peel. And instead of apricot preserves, I used my homemade Peach Vanilla Jam. And I have to say the rum scent was so strong when I opened the food processor top that I was afraid the cookies would be quite potent. But they were not. They tasted like a version of a Fig Newton.
They were good. I wish I had not frozen the dough because now they are all gone and I would like to make more. But next time I will make a standard layered bar cookie, instead of all the fussiness of the X cookie.
This would be a great cookie for a food or cookie swap. And it would be awesome for hamentashens. I have to remember that. Yum, yum!