Fig Cookies Recipes

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FIG-FILLED COOKIES



Fig-Filled Cookies image

Family and friends know I have a fondness for Christmas cookies. Each year after Thanksgiving, they begin asking when the cookies will be ready!

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield About 2-1/2 dozen.

Number Of Ingredients 21

1/2 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
FILLING:
2/3 cup finely chopped raisins
1/2 cup finely chopped dates
1/2 cup finely chopped dried figs
1/2 cup orange juice
1/3 cup finely chopped dried cherries or cranberries
2 teaspoons sugar
1 teaspoon grated lemon zest
1/4 teaspoon ground cinnamon
1/2 cup finely chopped pecans
GLAZE:
3/4 cup confectioners' sugar
2 to 3 teaspoons lemon juice

Steps:

  • In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours., In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature., Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.

Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 151mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

FRESH FIG COOKIES



Fresh Fig Cookies image

A good moist cookie.

Provided by Pat Kersteter

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Yield 18

Number Of Ingredients 10

1 cup white sugar
½ cup shortening
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cloves
1 cup chopped fresh figs
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream sugar and shortening and add beaten egg.
  • Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts.
  • Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 24 g, Cholesterol 10.3 mg, Fat 8.3 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 166.1 mg, Sugar 12.7 g

ITALIAN FIG COOKIES



Italian Fig Cookies image

Provided by Food Network

Categories     dessert

Time 9h30m

Yield 4 dozen

Number Of Ingredients 23

2 cups dried figs, hard tips discarded
1 1/2 cups dried dates, pitted
3/4 cup whole almonds, toasted and coarsely chopped
3/4 cup whole walnuts, toasted and coarsely chopped
1/2 cup orange marmalade
1/2 cup honey
1/4 cup brandy
1 teaspoon finely grated fresh orange zest
1 teaspoon finely grated fresh lemon zest
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
4 cups all-purpose flour
3/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) butter, cut into 1/2-inch cubes
1 large egg
1/2 cup milk
1 tablespoon vanilla
1 egg white beaten with 1 tablespoon water for egg wash
Colored sprinkles, for decorating
1 cup raisins

Steps:

  • To make the filling, in a food processor, combine the figs, dates and raisins and process to finely chop. Place the mixture in a medium bowl, add remaining filling ingredients and stir to combine. Cover and refrigerate for at least 8 hours.
  • To make the dough, in a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of mixture resembles coarse meal.
  • In a medium bowl, beat the egg, milk and vanilla together. Add to the dry mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 4 pieces, cover, and refrigerate for 45 minutes.
  • Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets.
  • On a lightly floured surface, one at a time, roll out each piece of dough into a 12-inch square. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn the cookies seam-sides down and press gently to flatten the seams. With a floured knife, cut the logs crosswise into 1 1/2-inch-wide slices and arrange 1/2-inch apart on the prepared baking sheets. Brush with egg wash and decorate with colored sprinkles. Bake until golden brown, about 20 minutes.
  • Transfer to wire racks to cool. Serve warm or at room temperature.

FIG AND WALNUT COOKIES



Fig and Walnut Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h26m

Yield 4 dozen

Number Of Ingredients 15

2 large eggs, at room temperature
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
2/3 cup sugar
1 teaspoon lemon zest
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
9 ounces dried Mission figs, stems discarded
1/2 cup raisins
3/4 cup honey
1/3 cup orange juice
1 tablespoon ground cinnamon
1 teaspoon grated lemon zest
1 cup walnuts, chopped
1 large egg, beaten to blend

Steps:

  • For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
  • Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
  • Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
  • Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
  • Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.

SICILIAN FIG COOKIES (BUCCELLATI)



Sicilian Fig Cookies (Buccellati) image

Also known as cuccidati or turtigliuna, buccellati are Sicily's best-known Christmas cookie. Martha fills the buttery dough with a delicious combination of figs, pecans, and raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 50

Number Of Ingredients 23

4 cups unbleached all-purpose flour, plus more for dusting
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, cut into pieces and chilled
3 large eggs
1 to 2 tablespoons whole milk
1 teaspoon pure vanilla extract
Grated zest of 1/2 orange
1 cup dried Black Mission figs, stems removed
3/4 cup raisins
1/2 cup honey
1/4 cup brandy
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 pinch freshly grated nutmeg
Grated zest of 1/2 orange
2 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
1 1/2 cups pecans, toasted and finely chopped
2 large egg whites, beaten
2 1/2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Dough: In a food processor, pulse together flour, granulated sugar, baking powder, and salt. Add butter and pulse until the largest pieces are the size of peas. Add eggs, 1 tablespoon milk, vanilla, and orange zest; pulse until a dough forms. If dough seems dry, add remaining 1 tablespoon milk.
  • Divide dough in half. Shape each half into a rectangle, wrap in plastic, and refrigerate until firm, about 2 hours.
  • Filling: In a food processor, pulse together figs, raisins, honey, brandy, cinnamon, cloves, nutmeg, orange zest, vanilla, and salt until a thick paste forms. Transfer paste to a bowl and stir in pecans. Measure a heaping 1/4 cup of filling, place on a piece of plastic wrap, and roll into a log about 10 inches long. Freeze until firm. Repeat process with remaining filling (you should have 10 logs).
  • Working with one rectangle of dough at a time, place dough on a lightly floured sheet of parchment. Roll out dough to a 15-by-10-inch rectangle, a scant 1/4 inch thick. Transfer parchment to a baking sheet; refrigerate 30 minutes. Repeat process with remaining dough.
  • Cut each rectangle of dough crosswise into five 3-inch-wide strips. Position one strip of dough on work surface with long sides parallel to edge of work surface. Place one log of filling along the upper edge of the long side of each strip. Fold remaining dough over filling to enclose. Transfer to a parchment-lined baking sheet, seam-side down. Refrigerate until chilled, about 30 minutes. Repeat process with remaining dough and filling.
  • Preheat oven to 350 degrees. Cut logs into 2-inch pieces. Using a paring knife, make 2 cuts on one side of each piece, being careful not to cut all the way through. Shape each piece into a crescent, with the cuts on the outside of the crescent. Transfer to parchment-lined baking sheets. Bake, rotating halfway through, until bottoms are brown and tops are light golden brown, 18 to 22 minutes. Let cool on sheets on wire racks.
  • Glaze: Whisk together egg whites and confectioners' sugar until smooth. Mix in vanilla. Transfer to a piping bag fitted with a very small round tip. Pipe glaze over cookies; let stand until set. Glazed cookies can be stored in an airtight container, between sheets of parchment, at room temperature up to 2 days.

ITALIAN FIG COOKIES



Italian Fig Cookies image

Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.

Categories     Cookies     Fruit     Dessert     Bake     Christmas     Raisin     Fig     Almond     Walnut     Brandy     Winter     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 5 1/2 dozen cookies

Number Of Ingredients 27

For filling
1 cup packed soft dried Mission figs (8 oz), hard tips discarded
3/4 cup raisins (3 3/4 oz)
3/4 cup mild honey
1/4 cup brandy
1 1/2 teaspoons finely grated fresh orange zest
1 teaspoon finely grated fresh lemon zest
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
3/4 cup whole almonds (4 oz), toasted and coarsely chopped
3/4 cup walnuts (3 oz), toasted and coarsely chopped
For pastry dough
4 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup whole milk
1 1/2 teaspoons vanilla
1 teaspoon finely grated fresh orange or lemon zest
For icing
1 cup confectioners sugar
1/2 teaspoon vanilla
1 1/2 to 2 tablespoons fresh orange juice
Garnish: multicolored nonpareils*

Steps:

  • Make filling:
  • Pulse figs and raisins in a food processor until finely chopped, then stir together with remaining filling ingredients in a bowl. Chill, covered, at least 8 hours.
  • Make dough:
  • Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add eggs, milk, vanilla, and zest and stir with a fork until a soft dough forms. Halve dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap. Chill until firm, at least 8 hours.
  • Form cookies:
  • Preheat oven to 350°F.
  • Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15- by 14-inch rectangle on a well-floured surface with a floured rolling pin. Trim to a 13- by 10-inch rectangle (chill trimmings), then cut into 4 (10- by 3 1/4-inch) strips. Arrange 1/3 cup filling in a 1-inch-wide log lengthwise down center of each strip, then fold sides of each strip up over filling to enclose it, pinching edges together to seal. Turn rolls seam-sides down and press gently to flatten seams. Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling.
  • Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. Transfer cookies to racks and cool until warm, about 10 minutes.
  • Make icing while first batch of cookies bake:
  • Whisk together confectioners sugar, vanilla, and enough orange juice to make a pourable icing.
  • Brush icing on warm cookies and decorate with nonpareils (if using), then cool completely.
  • Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).

FIG PINWHEELS



Fig Pinwheels image

These slice-and-bake chewy cookies are perfect for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 1/2 dozen

Number Of Ingredients 11

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 3/4 cups dried figs, stemmed (about 8 ounces)
1 cup golden raisins (about 4 ounces)
1 cup apple juice
1 cup orange juice

Steps:

  • Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.
  • Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
  • Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.
  • Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.
  • Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.

ST. JOSEPH'S FIG COOKIES



St. Joseph's Fig Cookies image

As much as Italians would like to claim the fig as their own, it has deep origins somewhere in Mesopotamia. Then it made its way into the Middle East and the rest of the world. The Egyptians adored the fig and praised it as a medicinal and delicious fruit. Fig breads and sweets were made way before the Italians started, but you cannot take away the importance the fig cookie has on St. Joseph's Day for the Italian culture. As the legend goes, during a year of drought and famine in Sicily, people would gather and pray to St. Joseph for help. St. Joseph responded by sending heavy rains. To this day Sicilians respond by making the St. Joseph's table full of offerings, and among them must be the St. Joseph's fig cookies.

Yield makes about 4¹/¿ dozen

Number Of Ingredients 15

1/2 cup honey
6 tablespoons grappa or brandy
4 teaspoons orange juice
2 cups diced dried black figs
3 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs
6 tablespoons milk
2 teaspoons lemon zest
1/4 teaspoon ground cinnamon
1/2 cup walnut pieces
1 1/2 cups confectioners' sugar, or as needed
3 tablespoons milk, or as needed

Steps:

  • Bring the honey, grappa, and orange juice to a boil in a saucepan. Add the figs, and bring to a simmer. Simmer until the figs are plumped, about 2 to 3 minutes. Remove from heat, and let cool thoroughly while you make the dough.
  • Combine the flour, sugar, baking powder, and salt in a food processor. Beat together the eggs and milk in a small bowl. Pour the egg-milk mixture into the dry ingredients with the processor running, and pulse until the dough forms a ball, about 15 to 20 seconds. Knead the dough on the counter once or twice, then wrap in plastic wrap and let it rest in the refrigerator at least 1 hour or until firm.
  • When the fig filling is cool, scrape it into a food processor and sprinkle in the lemon zest and cinnamon, processing all to make a smooth paste. Then add the walnuts, and pulse a few more times, leaving the nuts slightly chunky. Transfer the filling to a bowl, and freeze until firm, about 1/2 hour.
  • Preheat the oven to 350 degrees F. Divide the dough in half, and roll one half, between sheets of parchment paper, into a rectangle about 16 by 7 inches. Cut the rectangle in half to make two long strips. With the palms of your hands, roll a quarter of the filling into a log and set it down on the center of one strip. With a pastry brush, lightly wet one long edge of the strip, then, using the parchment paper underneath, begin to roll the dough until you have covered the filling and the two ends of the dough meet. Press gently and seal the log. Roll the seam underneath, and flatten the top slightly with the palm of your hand. Repeat with the remaining dough and filling; you will now have four long logs with filling in the center.
  • Cut the logs into 1-inch lengths using a wet knife, and place in the same position on parchment-lined baking sheets. Place in oven and bake until golden, about 15 to 20 minutes. Transfer the cookies to a wire rack and cool completely.
  • To glaze cookies: Sift the confectioners' sugar into a bowl, and whisk in the milk to make a smooth glaze. Dip a cookie into the glaze; it should stick to the cookie in a thin layer. If not, adjust the consistency of the glaze with more milk if too dense or confectioners' sugar if too loose.
  • Let the glazed cookies dry on wire racks.

BRAN AND FIG COOKIES



Bran and Fig Cookies image

Any of the "twiggy" or bud-like cereals (which are in fact mostly bran) will work in these cookies. You could also replace the figs with raisins or chocolate chips. These may be good for you but they are also just plain good.

Provided by Jenny Sanders

Categories     Drop Cookies

Time 30m

Yield 48 Cookies

Number Of Ingredients 9

1 cup chopped dried fig
1/2 cup butter
1 cup dark brown sugar, firmly packed
1 large egg
1/2 cup milk
2 cups all-bran cereal
2 cups whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat the oven to 375°F.
  • If necessary, soak the figs in boiling water for a few minutes to soften them.
  • Drain them and chop them when cool enough to handle.
  • Cream the butter and brown sugar.
  • Beat in the egg and milk.
  • Mix the dry ingredients.
  • Stir them in, with the chopped figs.
  • Scoop out onto lightly buttered cookie sheets, and press down lightly with a wet fork.
  • I use a small melon baller for evenly sized cookies.
  • Bake for 10 minutes or until firm and lightly browned.

FIG COOKIES



Fig Cookies image

Make and share this Fig Cookies recipe from Food.com.

Provided by tonyf56

Categories     Dessert

Time 20m

Yield 18-24 cookies, 10 serving(s)

Number Of Ingredients 11

1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 cups figs (fig preserves well drained and chopped)
1/2 cup pecans

Steps:

  • Sift together flour, salt,baking soda, cinnamon and allspice set aside
  • Combine shorting and sugar: add eggs and vanilla.
  • Add flour mixture and blend until smooth.
  • Add fig preserves.
  • Drop by by teaspoon onto well greased cookie sheet.
  • Bake 8 to 10 min at 350°F.

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From laurainthekitchen.com


ITALIAN FIG COOKIES (CUCIDATI) - SAVING ROOM FOR DESSERT
In a large mixing bowl beat the butter on medium-high speed using an electric mixer until smooth and creamy, about 1 minute. Add the granulated sugar and brown sugar and mix until combined. Add the egg and vanilla and blend just until incorporated. Scrape the sides of the bowl and beat again for a few seconds.
From savingdessert.com


FIG NEWTONS RECIPE (COPYCAT) - RECIPES.NET
2022-01-24 Ingredients. For Fig Filling: 1 lb dried figs ; 1 cup apple juice; ¼ tsp salt; 2 tsp lemon juice, fresh; For Cookie Crust: ½ cup unsalted butter, softened at room temperature; ¾ cup light brown sugar; 2 pcs egg yolks; 1 tbsp cream, or milk; ½ tsp vanilla; ½ tsp salt; 1 tsp baking powder; 1¼ cups all-purpose flour; ½ cup whole wheat flour; Instructions. Preheat oven to 350 …
From recipes.net


FIG BAR COOKIES - A FAMILY FEAST®
2018-08-22 Preheat oven to 375 degrees. In a medium bowl, mix butter, flour and brown sugar to form a dough. Press evenly into a 9X13 glass baking dish. Bake for 10 minutes and remove and cool completely. (I placed mine in the refrigerator to speed cooling). To make the filling, combine all ingredients in a medium bowl.
From afamilyfeast.com


WALNUT FIG COOKIES - LITTLE BROKEN
2021-12-13 Preheat the oven to 350 degrees F. Line a large (or two smaller) rimmed baking sheets with parchment paper. Set aside. Remove the dough from the refrigerator and cut the dough into three equal portions. Before rolling out the dough, make sure your work surface and rolling pin is well floured. Add more flour if needed.
From littlebroken.com


MARISSA’S FIG COOKIE RECIPE • JEWISH FOOD HERO
2022-01-03 Pinch the seam to seal and roll to create a log of dough w/ the fig filling. Complete for the other 2 strips of dough. Place the logs onto a greased cookie sheet and press down to create the iconic Fig Newton flat shape. Bake for 20 minutes. Remove from the oven and while still warm, cut into 2 inch long cookies! Let cool and enjoy!
From jewishfoodhero.com


FIG NEWTON RECIPE - THIS SILLY GIRL'S KITCHEN
2022-05-09 Wrap the dough ball in plastic and leave it to cool in the fridge for at least 2 hours. During that time, prepare the filling. In a small or medium saucepan, add the figs, brown sugar, lemon juice, lemon zest, and water. Bring to a boil; once it’s boiling, reduce heat to low and let the mixture simmer for 30 minutes.
From thissillygirlskitchen.com


EASY HOMEMADE FIG NEWTONS RECIPE | BROMA BAKERY
2015-06-17 Instructions. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract, and orange zest. In a separate bowl, combine the flour, whole wheat pastry flour, cinnamon, baking soda, and salt. Sift the dry ingredients over the wet, then mix until just combined.
From bromabakery.com


CUCCIDATI (SICILIAN FIG COOKIES) - ITALIAN SONS AND DAUGHTERS OF …
2021-12-10 Sift together the flour, baking powder, and salt and add to the sugar-butter mixture. Mix until a soft, smooth dough forms. It will only take a few minutes. Flour your work surface and then divide the dough into quarters. Take one piece of dough and shape it into a long rope. Roll it out to a thickness of about ⅛ inch.
From orderisda.org


FIG COOKIES RECIPE | MYRECIPES
Fig Spread (to be made at least 24 hours in advance of the cookies) ½ pound of dried figs (I use light brown Calimyrna and dark Mission figs) ½ cup pomegranate juice. ¼ cup port. ¼ cup Meyer lemon juice (or 1/4 lemon juice with 1 tablespoon sugar) Fig Cookie Dough. 1 cup brown rice flour. 1 cup sorghum flour. ½ cup tapioca flour.
From myrecipes.com


ITALIAN FIG COOKIES {CUCIDATI} - FAMILY TABLE TREASURES
2019-12-13 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 …
From familytabletreasures.com


CUCCIDATI - ITALIAN FIG COOKIES - ITALIAN RECIPE BOOK
2018-12-20 Fig Filling. Steep dried figs in hot water for about 30 minutes. Take them out on a paper towel or linen towel and pat-dry to remove excess liquid. In a food processor add figs, candied fruit and Marsala wine. Process until you get a nice paste. In a food processor pulse nuts and dark chocolate.
From italianrecipebook.com


25 FRESH FIG RECIPES YOU'LL LOVE - INSANELY GOOD
2021-09-17 1. Fig Jam. Step aside grape and strawberry, there’s a new sheriff in town. This fig jam recipe will be the star of the show on your canned goods shelf this season. Use this jam to top toast, biscuits, and even ice cream! If you can put jam on it, this fig jam will be good to have.
From insanelygoodrecipes.com


ITALIAN FIG COOKIES - JO COOKS
2012-01-27 Put all the figs and the rest of the filling ingredients in the food process and pulse it until finely chopped. Preheat your oven to 350 F degrees. Cut the filling log into 10 pieces and cut the cookie dough log into 10 pieces as well. Using one piece of dough at a time, toll it into a 3 by 12 inch rectangle.
From jocooks.com


ITALIAN FIG COOKIES (CUCIDATI) - DON'T SWEAT THE RECIPE
2019-11-25 Italian Fig Cookies (Cucidati) First, place the coarsely chopped pecans, orange zest, dried figs, dates, and raisins into the food processor. Give it a couple of pulses to start grinding the fruit. In a separate bowl whisk together the granulated sugar, cinnamon, nutmeg, and allspice. Add the water and sugar mixture to the food processor and ...
From dontsweattherecipe.com


OATMEAL FIG COOKIES - OWLBBAKING.COM
2018-03-26 Add the egg and vanilla; mix until well blended. In a small bowl, combine the dry ingredients; flour, baking soda, salt, baking powder & nutmeg. Whisk to combine. Slowly add the dry ingredients to the butter mixture. Gently fold in the oats & …
From owlbbaking.com


FIG COOKIES RECIPE - YOUTUBE
Learn how to make these delicious Fig Cookies, a traditional dessert for St. Joseph's Day, Italian Father's Day. Recipe: http://lidiasitaly.com/recipes/st-jo...
From youtube.com


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