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Italian Fig Cookies (Cuccidati)
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Recipe - Frankston #713
Italian Fig Cookies_NovDec2021_600x360.jpg
Italian Fig Cookies (Cuccidati)
0
Servings24
Cook Time120 Minutes
svg/info/recipe-calories Created with Sketch. Calories170
Ingredients
1/2 cup (1 stick) butter, room temperature
1/2 cup granulated sugar
1/4 tsp baking powder
1 large egg
1 tsp vanilla extract
1/2 tsp salt
1 3/4 cups all purpose flour
1 (9 oz) pkg dried black mission figs, stems removed
1/2 cup raisins
1/2 cup orange marmalade
1 tsp lemon zest
1/4 tsp cinnamon
1/3 cup hazelnuts, finely chopped
1 cup powdered sugar
4 to 5 tsp lemon juice
rainbow nonpareils, for decorating
Directions

DOUGH:

1/2 cup (1 stick) butter, room temperature

1/2 cup granulated sugar

1/4 tsp baking powder 

1 large egg

1 tsp vanilla extract

1/2 tsp salt

1 3/4 cups all purpose flour

FILLING:

1 (9 oz) pkg dried black mission figs, stems removed

1/2 cup raisins

1/2 cup orange marmalade

1 tsp lemon zest

1/4 tsp cinnamon

1/3 cup hazelnuts, finely chopped

GLAZE:

1 cup powdered sugar

4 to 5 tsp lemon juice

rainbow nonpareils, for decorating

  1. To make the dough, cream the butter, sugar and baking powder together with an electric mixer. Beat on high for 1 minute. Add the egg, vanilla and salt. Mix until incorporated. Gradually mix in the flour on low speed until incorporated. Form the dough into 2 discs, and wrap in plastic wrap. Chill for 3 hours.  
  2. To make the filling, bring a saucepan of water to a boil, and then turn off the heat. Add the figs and raisins. Allow to soften for 2 minutes before draining. Using a food processer, pulse the fig mixture, marmalade, lemon zest and cinnamon together until smooth. Transfer to a bowl, and stir in the hazelnuts. Chill the mixture for about 10 minutes. 
  3. Preheat oven to 375° F. Remove dough and filling from the refrigerator. Let them come to room temperature for 10 minutes. Place a large piece of parchment paper on a work surface, and dust it with flour. Roll one portion of dough into a 10 x 8 rectangle. Cut across the middle to make two 10 x 4 rectangles. Divide the filling into 4 sections. Using your hands, roll the filling into a 10-inch log. Place in the middle of the top rectangle. Lift the top edge of the parchment to bring the long side of the dough up and around the filling. Carefully roll so that the filling is encased in the dough. Press the seam closed. Roll the log so that the seam is on the bottom. Continue the process with remaining dough and filling. 
  4. Using a floured knife, cut each fruit-filled log into 1.5-inch long pieces. Cut 2 slits 3/4 of the way through each cookie. Shape cookies gently to fan out the slits. 
  5. Bake on a parchment-lined sheet pan for 15 to 20 minutes until dough begins to brown.
  6. To make the glaze, stir the powdered sugar and lemon juice together in a small bowl. Spoon the glaze over the cookies, and top with sprinkles.
Nutritional Information

Per Serving: 

Calories: 170, Fat: 5 g (3 g Saturated Fat), Cholesterol: 20 mg, Sodium: 65 mg, Carbohydrates: 30 g,

Fiber: 2 g, Protein: 2 g. 

 

0 minutes
Prep Time
120 minutes
Cook Time
24
Servings
svg/info/recipe-calories Created with Sketch.
170
Calories

Shop Ingredients

Makes 24 servings
1/2 cup (1 stick) butter, room temperature
an image
Brookshire's Butter, Unsalted, 4 Quarters - 4 Each
$3.49 was $4.29$0.87 each
1/2 cup granulated sugar
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Brookshire's Sugar, Granulated, Extra Fine - 2 Pound
$1.69$0.85/lb
1/4 tsp baking powder
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Brookshire's Baking Powder, Double Acting - 10 Ounce
$1.59$0.16/oz
1 large egg
an image
Brookshire's Eggs, White, Large - 18 Each
$4.39$0.24 each
1 tsp vanilla extract
Not Available
1/2 tsp salt
an image
Brookshire's Iodized Salt - 26 Ounce
$0.89$0.03/oz
1 3/4 cups all purpose flour
an image
Brookshire's All-Purpose Flour - 5 Pound
$2.19$0.44/lb
1 (9 oz) pkg dried black mission figs, stems removed
Not Available
1/2 cup raisins
Not Available
1/2 cup orange marmalade
an image
Brookshire's Preserves, Orange Marmalade - 18 Ounce
$2.49$0.14/oz
1 tsp lemon zest
Not Available
1/4 tsp cinnamon
an image
Brookshire's Cinnamon, Ground - 1.8 Ounce
$2.99$1.66/oz
1/3 cup hazelnuts, finely chopped
Not Available
1 cup powdered sugar
an image
Brookshire's Powdered Sugar, Confectioner’s - 2 Pound
$1.89$0.95/lb
4 to 5 tsp lemon juice
Not Available
rainbow nonpareils, for decorating
an image
Over the Top Non-Pareils, Rainbow Rush - 2.2 Ounce
$1.59$0.72/oz

Nutritional Information

Per Serving: 

Calories: 170, Fat: 5 g (3 g Saturated Fat), Cholesterol: 20 mg, Sodium: 65 mg, Carbohydrates: 30 g,

Fiber: 2 g, Protein: 2 g. 

 

Directions

DOUGH:

1/2 cup (1 stick) butter, room temperature

1/2 cup granulated sugar

1/4 tsp baking powder 

1 large egg

1 tsp vanilla extract

1/2 tsp salt

1 3/4 cups all purpose flour

FILLING:

1 (9 oz) pkg dried black mission figs, stems removed

1/2 cup raisins

1/2 cup orange marmalade

1 tsp lemon zest

1/4 tsp cinnamon

1/3 cup hazelnuts, finely chopped

GLAZE:

1 cup powdered sugar

4 to 5 tsp lemon juice

rainbow nonpareils, for decorating

  1. To make the dough, cream the butter, sugar and baking powder together with an electric mixer. Beat on high for 1 minute. Add the egg, vanilla and salt. Mix until incorporated. Gradually mix in the flour on low speed until incorporated. Form the dough into 2 discs, and wrap in plastic wrap. Chill for 3 hours.  
  2. To make the filling, bring a saucepan of water to a boil, and then turn off the heat. Add the figs and raisins. Allow to soften for 2 minutes before draining. Using a food processer, pulse the fig mixture, marmalade, lemon zest and cinnamon together until smooth. Transfer to a bowl, and stir in the hazelnuts. Chill the mixture for about 10 minutes. 
  3. Preheat oven to 375° F. Remove dough and filling from the refrigerator. Let them come to room temperature for 10 minutes. Place a large piece of parchment paper on a work surface, and dust it with flour. Roll one portion of dough into a 10 x 8 rectangle. Cut across the middle to make two 10 x 4 rectangles. Divide the filling into 4 sections. Using your hands, roll the filling into a 10-inch log. Place in the middle of the top rectangle. Lift the top edge of the parchment to bring the long side of the dough up and around the filling. Carefully roll so that the filling is encased in the dough. Press the seam closed. Roll the log so that the seam is on the bottom. Continue the process with remaining dough and filling. 
  4. Using a floured knife, cut each fruit-filled log into 1.5-inch long pieces. Cut 2 slits 3/4 of the way through each cookie. Shape cookies gently to fan out the slits. 
  5. Bake on a parchment-lined sheet pan for 15 to 20 minutes until dough begins to brown.
  6. To make the glaze, stir the powdered sugar and lemon juice together in a small bowl. Spoon the glaze over the cookies, and top with sprinkles.