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1
To make the dough, sift together in a large bowl the flour, sugar and salt.
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2
Make a well at the center of the dry ingredients and add the oil, butter, eggs and zest.
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3
Starting with a fork begin incorporating the wet ingredients with the dry.
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4
Eventually, switch to kneading the dough with your hands, and work until you have a smooth ball.
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5
Wrap the dough in plastic wrap and chill in the refrigerator for an hour.
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6
While the dough is chilling, make the filling by placing the figs in a small saucepan.
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7
Add water until the figs are just covered.
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8
Bring to a simmer and cook over low flame for 20 minutes until the figs are soft and tender.
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9
Drain and allow the figs to cool.
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10
Trim the woody tips and mash the figs into a paste.
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11
Add in the chocolate, anise and brandy.
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12
To assemble the cookies, begin by preheating you oven to 350 degrees.
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13
Prepare cookie sheets with a light coating of cooking spray or with a lining of parchment paper.
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14
On a well floured surface, roll out your dough into a thin layer, about 1/8 inch thick or less.
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15
Using a 2 1/2 inch round cookie cutter begin cutting out the ravioli.
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16
Place a 1/2 teaspoon of filling just off the center of each cookie.
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17
Fold the dough in half into a cresent bringing the edges together.
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18
Press the edges together lightly with a fork.
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19
Place cookies on the sheet and bake for 10 to 15 minutes until light golden.
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20
Remove to a rack and allow to cool.
