Mince Pie Filled Cookies

These are like a little two-bite mince pie.

makes two to four dozen, depending on size and shape

One recipe Filled Cookies dough

Mince pie filling:

1/2 cup dried figs
1/2 cup dried dates, pitted
1/4 cup raisins
1/4 cup whole almonds
1/4 cup whole walnuts
1/4 cup fruit-sweetened orange marmalade
1 tablespoon brandy (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
pinch ground cloves

1. Preheat the oven to 425 degrees F.
2. Place the almonds and walnuts on the cookie sheet and toast for about 10 minutes, or until they begin to release their aroma. Remove them from the oven. When they are cool, chop them coarsely with a knife or in a food processor. Set aside.
3. Cut the hard tips from the figs.
4. In a food processor, or with a knife, combine the figs, dates, and raisins and finely chop.
5. Put the dried fruits in a mixing bowl or storage container.
6. Add remaining ingredients and stir to combine.
7. Cover and refrigerate overnight.

The next day...

1. Make Filled Cookies dough according to instructions, and chill for one hour.
2. Preheat oven to 400 degrees F.
3. Cut dough into desired shapes. Since mince filling traditionally is served in a pie, making small half-moon or triangle "turnovers" would be nice. Cut a round shape (using the open end of a glass works as well as any cookie cutter), then place on a baking sheet topped with parchment paper or a silicone baking sheet. Put the filling in half of the circle (just short of the edge). Fold the other side over and press edges together to make a "half moon" cookie. Or cut squares quickly with a pizza or ravioli cutter (with a zigzag edge) and fold them over to make filled triangles.
4. Press edges together with your fingers or the tines of a fork.
5. Bake 8 to 10 minutes, until just golden around the edges.