Fig Pudding Cookies

• 1 tablespoon orange zest (from one orange)
• 8-10 large dried Turkish or Caliymirna Figs (the light brown ones)
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon ground cinnamon
• 1 cup whole milk
• 1 1/2 cup All Purpose Flour
• 1 teaspoon kosher salt
• 3/4 cups (or 1 1/2 sticks) unsalted butter, softened
• 3/4 cups Confectioners sugar
• 1 large egg

For the Brandy-Sugar Glaze

• 1 1/2 cup Confectioners sugar
• 1/2 cup unsalted butter, softened
• 2 tablespoons Brandy (optional)
• 1/2 teaspoon Vanilla Extract
• Sift together flour, salt, nutmeg and cinnamon in a bowl and set it aside. Dice figs into small chunks and put them in a saucepan with the milk. Heat on low, stirring occasionally for about 15. Put 1 1/2 sicks of softened butter in the bowl of the electric mixer fitted with the paddle attachment. Mix on med-high until the butter is fluffy, about two minutes. Sift 3/4 cup of confectioners sugar into the fluffy butter and mix until smooth. Add in one egg and reduce speed to low. Add in flour mixture and mix until just combined. Strain the figs from the milk. Add them, along with the orange zest, to the dough. Fold in until the ingredients are evenly distributed. Wrap the dough in plastic and refrigerate for 2 hours.
• After the dough has cooled, preheat the oven to 350 degrees. On a well-floured surface, roll out the dough until it is 1/8 inch thick. Using a 2 inch round cookie cutter, cut out the cookies and place them on a parchment lined cookie sheet, spaced one inch apart. Bake for 10-12 minutes or until the edges are golden brown.
• While the cookies are baking, combine all the ingredients for the Brandy-Sugar Glaze in a saucepan on med-low heat, and stir often, until the sauce comes together.
• After the cookies have cooled, use a fork to drizzle the warm glaze on them.