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.
Course Dessert
Cuisine Italian
Keyword Italian Cookies,Christmas Cookies,Cookie Platter,Holiday Cookies,Cookie Swap,Rum,cinnamon,orange peel,dates,dried mission figs,walnuts,almonds
Prep Time 20 minutesminutes
Cook Time 14 minutesminutes
Chilling 3 hourshours
Total Time 3 hourshours34 minutesminutes
Servings 36Cookies
Calories 111kcal
Author Nicole Crocker
Ingredients
For the Filling
1CupDried Mission Figs or Calimyrna Figs,stems removed and chopped, about a 6-7 ounce package
1/2CupPitted Dates,Chopped
1/2CupFreshly Squeezed Orange Juice
1/4CupCandied Orange Peel ,or Orange Marmalade or Apricot preserves
2TablespoonsGranulated Sugar,or honey
Zest from 1 Lemon
1/2teaspoonCinnamon
1/4CupAlmonds
1/4CupWalnuts
2TablespoonsDark Rum
For the Dough
1/2CupUnsalted Butter,softened
1/4CupGranulated Sugar
1/4CupBrown Sugar,packed
1/4teaspoonBaking Soda
1Large Egg
1teaspoonVanilla
1/2teaspoonSalt
1 3/4CupsAll purpose flour
For the Icing
1 1/4CupsConfectioner Sugar,sifted
3-5 teaspoonsLemon 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.