Italian Fig Cookies

8
Paula Todora

By
@ptodora

Married to an Italian, every cook in the family has a different recipe for these, and nobody gives out their "real" recipe, so this is a combination of 16 years notes into my own recipe, and I'm happy to share it.

Rating:

★★★★★ 1 vote

Comments:
Serves:
80 cookies
Prep:
45 Min
Cook:
15 Min
Method:
Bake

Ingredients

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  • DOUGH

  • 4 c
    unbleached white flour
  • 1 1/2 Tbsp
    baking powder
  • 1/4 tsp
    salt
  • 1/2 c
    sugar
  • 1 c
    plain shortening (not butter flavored)
  • 1
    egg
  • 1 Tbsp
    vanilla extract
  • 1/2 c
    milk
  • FILLING

  • 1 c
    dried chopped figs
  • 1 c
    dried chopped dates
  • 1/2 c
    walnuts, chopped
  • 3/4 c
    raisins
  • 1/4 c
    honey
  • 1/2 tsp
    cinnamon
  • 1/4 c
    orange marmalade
  • FROSTING

  • 2 c
    powdered sugar
  • 2-3 Tbsp
    milk
  • ·
    colored sprinkles

How to Make Italian Fig Cookies

Step-by-Step

  1. To make cookie dough: In an electric mixer bowl, add the Crisco, egg, vanilla and milk; mix on medium until incorporated. Add the dry ingredients gradually, mixing, until a ball forms. Cut into 4 portions and wrap each in plastic wrap and refrigerate for at least 1 hour.
  2. For the filling, while the dough refrigerates, place figs, dates, raisins and walnuts in a food processor and process until coarse. Transfer to a large bowl and add the honey, marmalade and cinnamon, mix well and set aside, covered, while dough refrigerates
  3. Preheat oven to 375 degrees.
  4. To make the cookies, take 1/4 of the dough and roll it it powdered sugar to a 12x12" square; cut into 2x3" rectangles. Fill each with 1 t. of filling and wrap dough around it, leaving both ends open. Make a couple of small diagonal slits on top of each cookie.
  5. Spray a baking sheet lightly and bake at 375 for 12-15 minutes, or until barely golden on top. Remove to cooling rack. When still warm but not hot, top with icing and sprinkles. Each 1/4 portion of dough makes 20 cookies.
  6. For the icing, don't make too thin, but spoon on top of warm cookies, and it will spread itself. It should be the consistency of frosting. Sprinkle with sprinkles. (You may have to make double this recipe if you like a lot of icing on yours, like we do) You don't really have to measure, just make it look like this:
  7. These can dry and be stored in an airtight container for a couple of weeks! Enjoy!

Printable Recipe Card

About Italian Fig Cookies

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: Italian
Hashtags: #fig, #Cookies, #Italian




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