Figgy Thumbprints

• 4 cups flour
• 1 teaspoon salt
• 1 12 cups butter, softened
• 34 cup granulated sugar
• 34 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 3 cups walnuts, chopped
• 2 large egg whites
• 2 large oranges
• 1 (11 ounce) package calimyrna figs, stems discarded
• 2 tablespoons honey
• 12 teaspoon ground cinnamon
• 14 teaspoon ground allspice

1. Cookies: In a medium bowl, combine the flour and salt.
2. In a large bowl, using an electric mixer on medium speed, cream the butter and sugars togehter until fluffy and creamy, scraping sides of bowl down occasionally.
3. Reduce mixer speed to low; blend in the vanilla, then the eggs, one at a time, blending well after each addition.
4. Gradually beat in the flour mixture just until blended, occasionally scraping bowl.
5. Divide dough into 4 equal parts; flatten each into a disk.
6. Wrap each disk in plastic wrap and refrigerate at least 2 hours or until dough is firm enough to shape.
7. Meanwhile, make the coating: In a food processor fitted with the metal blade, pulse walnuts until finely chopped.
8. Spread nuts on a sheet of waxed paper.
9. In a small bowl, lightly beat the egg whites.
10. Prepare the fig filling: From the oranges, grate 1/2 teaspoons peel and squeeze 3/4 cup juice.
11. In the same food processor, with the knife blade attached, pulse the figs until coarsely chopped.
12. Add the orange peel and juice, honey, cinnamon, and allspice; process until almost smooth, stopping processor occasionally to scrape down the sides.
13. Transfer mixture to a small bowl.
14. Preheat oven to 350*F.
15. Remove 1 piece of dough from the refrigerator; shape into 1" balls.
16. Roll each ball in the beaten egg whites, then in the walnuts, gently pressing them into the dough.
17. Place cookies 2" apart onto ungreased cookie sheets.
18. With a finger, gently press each cookie to make a 1 3/4" round.
19. With your thumb, make a small indentation in the center of each cookie.
20. Bake cookies for 10 minutes.
21. Working quickly, remove cookie sheet from the oven and gently repress indentations; fill with a rounded 1/2 teaspoons of fig filling.
22. Return cookies to the oven and bake 10 minutes longer, or until golden.
23. Transfer cookies to wire racks to cool completely.
24. Store cookies in a tightly covered container, with waxed paper between the layers, at room temperature for up to 1 week.

flour, salt, butter, sugar, brown sugar, vanilla, eggs, walnuts, egg whites, oranges, calimyrna figs, honey, ground cinnamon, ground allspice

Taken from www.food.com/recipe/figgy-thumbprints-174638 (may not work)