Italian Fig Cookies {Cucidati}
Italian Fig Cookies are a filled Italian Cookie. A sweet and nutty filling with hints of citrus and warm spices is wrapped with a buttery cookie dough, baked then sliced and topped with icing.
Servings 36 Cookies
Calories 111kcal
Ingredients
For the Filling
- 1 Cup Dried Mission Figs or Calimyrna Figs ,stems removed and chopped, about a 6-7 ounce package
- 1/2 Cup Pitted Dates ,Chopped
- 1/2 Cup Freshly Squeezed Orange Juice
- 1/4 Cup Candied Orange Peel ,or Orange Marmalade or Apricot preserves
- 2 Tablespoons Granulated Sugar ,or honey
- Zest from 1 Lemon
- 1/2 teaspoon Cinnamon
- 1/4 Cup Almonds
- 1/4 Cup Walnuts
- 2 Tablespoons Dark Rum
For the Dough
- 1/2 Cup Unsalted Butter ,softened
- 1/4 Cup Granulated Sugar
- 1/4 Cup Brown Sugar ,packed
- 1/4 teaspoon Baking Soda
- 1 Large Egg
- 1 teaspoon Vanilla
- 1/2 teaspoon Salt
- 1 3/4 Cups All purpose flour
For the Icing
- 1 1/4 Cups Confectioner Sugar ,sifted
- 3-5 teaspoons Lemon juice , gradually add until loose enough to drizzle and coat tops of cookies
Garnish
- Rainbow Nonpareils , optional
Instructions
For the Filling
- Add all ingredients to a food processor or blender and process until a paste is formed and no large chunks are left.
- Place in a bowl and cover with plastic wrap.
- Place in the fridge to chill for at least an hour but preferably overnight so ingredients can meld together.
For the dough
- In a large mixing bowl cream butter with an electric mixer until light and fluffy.
- Add both sugars and baking soda and mix to combine.
- Add egg, vanilla and salt and blend together, scraping sides of bowl with spatula.
- Add the flour in four batches mixing well between each addition.
- Once incorporated remove dough to a cutting board. Cut into two halves.
- Flatten each half and wrap in plastic wrap then place in the fridge to chill for at least 3 hours- overnight.
For the Icing
- Sift confectioner sugar into a medium mixing bowl.
- Add 3 teaspoons of lemon juice and whisk together. Add more lemon juice a teaspoon at a time as needed until desired consistency is achieved.
Put Cookies together
- Preheat oven to 375 Degrees F. Line 2 baking sheets with parchment paper.
- Remove chilled dough and filling from the fridge. Let dough rest for 10-15 minutes.
- Place a 14 x 10 inch piece of wax paper on a cutting board. Lightly dust with flour.
- Unwrap one piece of dough and roll into an 8x10 inch rectangle.
- Cut in half so that you have (2) 4x10 strips.
- Split your filling into 4 equal portions and fill the center of each strip of dough from end to the other the long way.
- Use your wax paper as a guide to help lift the dough to wrap around the filling.
- Pinch the edges together to seal and make a seam. then pinch the ends together to enclose the filling completely.
- Place on your lined baking sheet seam side down then repeat with remaining dough and filling.
- Place in preheated oven on center rack. Bake for 13-15 minutes or until edges are slightly browned.
- Remove from oven and cut in 1 inch slices at an angle.
- Place each slice on a cooling rack and cool completely.
- Drizzle tops of cooled cookies with icing and sprinkle with nonpareils.
**Watch video to help with instruction...
Video
Nutrition
Serving: 1Cookie | Calories: 111kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 45mg | Potassium: 70mg | Fiber: 1g | Sugar: 12g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg