ITALIAN FIG COOKIES I
This recipe has been handed down through my mother's family for years. My grandmother brought it with her from Italy in the early 1900's. My mom taught me the recipe this year. Now I am the designated person in our family to make the Fig Cookies. This is a very high honor. So they must be as good as my Grandmothers' cookies. Some call them Homemade Fig Newtons. They are a tradition at Christmas and are wonderful with a hot cup of coffee. They are lot of work. I make them in stages. First the dough, then a few days later the figs, and finally I will make the cookies. The dough and the figs keep well in the refrigerator and the cookies freeze very well.
Provided by Mary Jo
Categories World Cuisine Recipes European Italian
Yield 60
Number Of Ingredients 16
Steps:
- To Make Dough: Cream sugar and shortening. Add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency. (This takes a while and you will get a workout, but you'll know when it's right.)
- To Make Filling: Cut up figs, orange, and apple into small pieces. (It is easier to grind this way). Grind figs, raisins, orange, and apple. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. (I do not use the water, the juice from the apple and orange are enough). The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, I sprinkle them in over the mixture and mix (knead) it in by hand. STICKY! But good.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out some dough. (should be kind of thin). Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes. (Dough makes good cookies without the filling also). Wonderful with coffee.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 51.9 g, Cholesterol 19.4 mg, Fat 10.1 g, Fiber 4.9 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 71.8 mg, Sugar 33.1 g
FIG AND WALNUT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h26m
Yield 4 dozen
Number Of Ingredients 15
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.
FIG-FILLED COOKIES
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
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.
ITALIAN FIG COOKIES
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 FILLING
This is the filling for our Homemade Fig Bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Combine all ingredients and cook over low heat, stirring often, until reduced to a thick paste, about 10 to 15 minutes.
- Spread filling on a baking sheet to cool.
ITALIAN FIG COOKIES
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
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
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
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.
More about "fig filled cookies recipes"
EASY HOMEMADE FIG NEWTONS RECIPE - BROMA BAKERY
From bromabakery.com
SICILIAN FIG COOKIES - MY COOKBOOK ADDICTION
From mycookbookaddiction.com
ITALIAN FIG COOKIES (CUCIDATI) - SAVING ROOM FOR DESSERT
From savingdessert.com
10 BEST FRESH FIG COOKIES RECIPES | YUMMLY
From yummly.com
ITALIAN FIG COOKIES (CUCIDATI) - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
FIG FILLED COOKIES | TURKISH STYLE COOKING
From turkishstylecooking.com
Ratings 37Category Cookie Recipes
FIG-FILLED COOKIES | RICARDO
From ricardocuisine.com
4/5 (13)Total Time 37 minsCategory DessertsCalories 270 per serving
EASY FIG COOKIES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
FIG FILLED COOKIES - RECIPE - COOKS.COM
From cooks.com
FIG-FILLED COOKIES - EASY DESSERT
From easydessert.org
FIG DROP COOKIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
FIG OATMEAL COOKIES RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
FIG RECIPES - COOKIES - THE FRUGAL CHEF
From thefrugalchef.com
FIG-FILLED COOKIES - RECIPES | COOKS.COM
From cooks.com
OATMEAL FIG COOKIES - OWLBBAKING.COM
From owlbbaking.com
FRESH FIG FILLED COOKIES - COOKEATSHARE
From cookeatshare.com
CUCCIDATI (SICILIAN FIG COOKIES) - ITALIAN SONS AND DAUGHTERS OF …
From orderisda.org
FIG COOKIES RECIPE (ITALIAN CUCIDATI) | KITCHN
From thekitchn.com
CHEWY OATMEAL FIG COOKIES RECIPE - WILD WILD WHISK
From wildwildwhisk.com
FIG FILLED COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FIG-FILLED MOONS - GOOD HOUSEKEEPING
From goodhousekeeping.com
FIGGS - RECIPES - COOKS.COM
From cooks.com
FRESH FIG NEWTON COOKIES • CURIOUS CUISINIERE
From curiouscuisiniere.com
10 BEST FIG PRESERVE COOKIES RECIPES | YUMMLY
From yummly.com
VEGAN FIG JAM-FILLED COOKIES, KOłACZKI – CUISINES AND SCENES
From gourmetmarichef.com
MISSION FIG PINWHEEL COOKIES | VALLEY FIG GROWERS
From valleyfig.com
WALNUT FIG COOKIES - LITTLE BROKEN
From littlebroken.com
ITALIAN THUMBPRINT COOKIES | FIG SPREAD & ALMONDS
From thisdelicioushouse.com
FIG FILLING RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
FIG ESPRESSO COOKIES + RECIPE FOR HAMANTASHEN
From valleyfig.com
FIG FILLED COOKIE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FIG BAR COOKIES - A FAMILY FEAST®
From afamilyfeast.com
ITALIAN FIG COOKIES (CUCIDATI): THE ORIGINAL SICILIAN RECIPE
From cookist.com
7 FIG COOKIES TO MAKE WITH FRESH OR DRIED FRUIT | ALLRECIPES
From allrecipes.com
FIG FILLED ITALIAN COOKIES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOMEMADE FIG NEWTONS ~ TASTY FIG COOKIES - OF BATTER AND DOUGH
From ofbatteranddough.com
ORANGE-FIG PILLOWS - BETTER HOMES & GARDENS
From bhg.com
FIG-FILLED COOKIES RECIPE | RECIPELAND
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love