Fig cookies

Beat half a pound of unsalted butter with 8 oz cream cheese until smooth, starting slow and increasing the speed.

Add 2 cups all-purpose flour in two or three batches, just until combined.

Roll the dough into a ball, cover with a kitchen towel or plastic wrap and rest about 20 minutes (or make ahead and refrigerate or freeze).

Cut the tips off the dried figs and chop finely in a food processor or roughly by hand. Transfer to a bowl and pour over a quarter cup of boiling hot water to soften and release their juices.

In the food processor with the blade, pulse 1 cup walnuts until finely chopped.

Add the figs with their water, a heaping teaspoon of ground cinnamon, 2 tbsp orange marmalade, 2 tbsp apricot jam and 1/2 cup granulated sugar; pulse until finely chopped but short of a paste. Transfer to a bowl.

Line two baking trays with parchment paper.

Cut the dough into four, each quarter into three, and each of those in half, for 24 pieces; roll into balls of roughly equal size.

Press each ball lightly in flour and press out by hand into a 3 to 4 inch round, closer to four, as flat as possible.

Put a spoonful of filling in the center, fold over, pinch the edges together and press them down with a fork to seal and decorate.

Bake at 350F for about 25 minutes, until lightly golden; do not overbake or the pastry dries out.

To freeze, freeze on the tray until solid, then bag; bake from frozen, about five to eight minutes longer.

Cool to room temperature before serving.