Italian Fig Cookies {Cucidati}
 
Prep time
Cook time
Total time
 
Check out this easy recipe for Italian fig cookies. This recipe for fig cookies is so simple and delicious, a holiday favorite!
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 40
Ingredients
Cookie Dough:
  • 1 cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1.5 tablespoons baking powder
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • ¼ cup milk
  • 4 cups all-purpose flour
Fig Filling:
  • 1 cup dried figs, stems removed, diced
  • ½ cup chopped pitted dates, finely chopped
  • ½ cup raisins, chopped
  • ¼ cup sweet orange marmalade
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cinnamon
  • ⅓ cup walnuts, chopped
  • 2 tablespoons dark spiced rum or Grand Marnier orange liqueur
Icing:
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons milk
  • Colored sprinkles, for decoration
Instructions
To prepare the dough:
  1. Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and mix thoroughly.
  2. Cut in the butter with a fork or pastry blender and work the mixture until it looks like cornmeal.
  3. In a separate bowl whisk together the egg, vanilla, and milk.
  4. Add the egg mixture to the butter/flour mixture and beat with an electric mixer for 3-4 minutes. Dough will be very soft.
  5. Remove the dough from the mixer and knead by hand for 5 minutes OR use the dough hook on your mixer.
  6. Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 1 hour.
To prepare the filling:
  1. Grind figs, dates and raisins in a food processor until coarse.
  2. Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside.
  3. To assemble and bake the cookies, preheat oven to 375 degrees.
  4. Line a baking sheetwith parchment paper and set aside. Remove the dough from the refrigerator and allow it to rest for 10-15 minutes before rolling out.
  5. Place a large piece of wax or parchment paper on a clean work surface. Lightly dust with flour.
  6. Roll one portion of the dough into a 10x8-inch rectangle. Cut each rectangle into two 10x4-inch strips. Portion ¼ of the fig filling down the center of each strip (in a rounded mound). Use the parchment paper as a guide and bring one long side of the dough up and over the filling. Repeat with the opposite side forming a tube and enclosing the filling. The dough should overlap slightly on top of the filling. Gently seal the edges.
  7. Carefully transfer the filled strips to the prepared baking sheet placing them seam side down on the pan. Bake for 12 minutes or until lightly browned.
  8. Remove from the oven and immediately slice each strip (using a large thin knife) diagonally into 1-inch pieces. Transfer the cookies to a wire rack to cool.
For the icing:
  1. Combine the powdered sugar, vanilla and milk in a small bowl and whisk until very smooth. Drizzle on each cookie then top with colored sprinkles. Enjoy!
Recipe by Wishes and Dishes at https://wishesndishes.com/italian-fig-cookies-cucidati/