Maple Cream fig cookies (also a creamed maple peach tart)

This pie dough is fairly delicate, but so worth making. The toasted oats bring in a great flavor, and using maple syrup, in place of sugar really rounds out the maple cream cookie. This dough freezes well. Keep this in the back of your mind for when apples arrive, great for apple pies.
But as luck would have it, if you don't like to make pie dough or don't have the time, don't forget that the Foodshed Gaia's Breath offers a wonderful prepared pie dough!!

Maple toasted oat pie dough: (enough for 2 9" shells)

1 1/2 c whole wheat flour
1 c old fashion oats***
1/2 tsp ground cinnamon
1 tsp kosher salt
4 tbsp Mill Hollow Maple syrup
6 tbsp cold  Kriemhild butter, diced
6 tbsp Gaia's Breath lard
1/4 c - 1/2 c ice cold water

*** preheat oven to 350 degrees F. Spread oats out on a baking sheet. Roast for 12 minutes or until lightly colored in oven. Allow to cool completely, then place in a food processor and grind to a fairly fine flour, some larger pieces are ok.

Whisk together, flour, prepared oats, cinnamon and salt. Using a pastry blend (or food processor), blend in butter and lard, until about the size of peas. (in FP about 10 quick pulses). Add water about 2 tbsp at a time, stir with a fork. (FP slowly drizzle in until a ball of dough takes form). When you take a small handful of dough and squeeze, and it stays together that is enough water. Knead to form a smooth ball, about 2-3 minutes. divide in two, and slightly flatten. Wrap with wax paper and refrigerate for 30 minutes.

Maple Cream Fig filling:

1 c chopped dried Turkish figs
1/4 c Mill Hollow Creamed Maple syrup

Soak figs in hot water (the hot water from your faucet will do) for about 5 minutes. Drain well.
Place figs and syrup in a food processor and whiz into a think paste.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Take one pie dough disk and roll out to 1/8- 1/4 thickness, on lightly floured work surface, skip this if you are using Gaia's Breath dough. (keep surface lightly floured to prevent sticking).
Using a 3" square (or round) cookie cutter, cut about 24 forms. (amount depends on thickness you rolled out dough).
Place a teaspoon of filling on square, then fold the square over. Press along edge to seal. Place on baking sheet, and repeat until filling is gone. If the dough  cracks on top, or edge, that is okay, the filling will not seep out.

Bake at 400 degrees F for 15-20 minutes. Allow to cool for 1 minute, then remove to a cooling. Cool completely.

Peach Tart:

2 fresh peaches, sliced about 1/4" thick
1/4 c Mill Hollow Creamed Maple syrup
1 9" pie dough

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Roll out 2nd pie dough into, about 1/4" thick circle. (doesn't have to be exact). Carefully lay this on prepared baking sheet. Place peach slices around center of dough, leaving and 1" or 2" border. Drizzle creame maple syrup, over top. Fold in border, forming a circle, leaving the center open.

Bake at 400 degrees for 20-30 minutes. Allow to cool in tray. Cut into 8 slices, serve with a drizzle of Maple Hill Creamery maple yogurt. (I add fresh chopped cherries)