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Started By
Message
Italian Fig Cookies
Posted on 12/20/16 at 8:58 am
Posted on 12/20/16 at 8:58 am
I've been wanting to make some fig cookies for us and since the wife's group(Daughter's of Isabella)are having a cookie swap I thought it would be a good time to make some and help her at the same time. On Sunday I ground up the figs, raisins and dates as well as pistashios and made the filling. After making the dough yesterday afternoon and letting it set in the fridge last night we made the cookies.
The filling rolled into logs for the cookies.
Some of the almost 250 cookies ready to bake.
Baked! They were cooled well and will be frosted and decorated this morning. The swap is this evening.
I failed to mention that they(the ladies)will share some of the cookies amongst themselves and then they each bag at least two dozen that will be brought to a homeless shelter(Ozanam Inn)tomorrow morning.
Here are some of the cookies decorated and awaiting the drying of the icing.
The filling rolled into logs for the cookies.
Some of the almost 250 cookies ready to bake.
Baked! They were cooled well and will be frosted and decorated this morning. The swap is this evening.
I failed to mention that they(the ladies)will share some of the cookies amongst themselves and then they each bag at least two dozen that will be brought to a homeless shelter(Ozanam Inn)tomorrow morning.
Here are some of the cookies decorated and awaiting the drying of the icing.
Posted on 12/20/16 at 11:01 am to Cajunate
Might you share your filling recipe? I'm always looking for a good fig cookie filling. I have a Sicilian coworker who's fig filling is the BEST, but she won't tell me what's in it. (Though I know it's figs, dates, and some candied grapefruit peel, though I don't think her version uses pistachios.) Would love to see your version.
Posted on 12/20/16 at 12:55 pm to hungryone
Love those things. Christmas fig cookies is a tradition my mothers side of the family has carried on for years.
Posted on 12/20/16 at 4:08 pm to hungryone
Sure h1, here you go. Now I will tell you that I tripled the recipe plus.
Filling
1 cup dried figs
1 cup dried dates, pitted
¾ cup raisins
½ cup walnuts,(I used pistashios for a more Italian like flavor)chopped or ground in food processor. I also used my smaller meat grinder to grind the nut , figs, raisins and dates. It's best to mixed them with each other while grinding. This makes it a little more difficult to measure exactly but it helps when it comes to mixing it all together.
½ teaspoon ground cinnamon
¼ cup honey
1 cup orange marmalade
I just enjoyed a couple of fig cookies while posting this. I hope this works for you.
Filling
1 cup dried figs
1 cup dried dates, pitted
¾ cup raisins
½ cup walnuts,(I used pistashios for a more Italian like flavor)chopped or ground in food processor. I also used my smaller meat grinder to grind the nut , figs, raisins and dates. It's best to mixed them with each other while grinding. This makes it a little more difficult to measure exactly but it helps when it comes to mixing it all together.
½ teaspoon ground cinnamon
¼ cup honey
1 cup orange marmalade
I just enjoyed a couple of fig cookies while posting this. I hope this works for you.
Posted on 12/20/16 at 4:37 pm to Cajunate
Looks like you're ready for the St. Joseph's Altar in March.
Posted on 12/20/16 at 4:47 pm to TheChosenOne
Oh I've done my share of cookie making for our St. Joseph Altar. Lol...... for a bunch of years I was in charge of mixing the dough and filling for ALL of the Italian cookies we would use on the altar, give away and sell at the SJA boutique we had. It wasn't unusual for us to make over 30,000 fig cookies alone not counting the various other cookies we had. And that's not an exaggeration.
Posted on 12/21/16 at 8:37 pm to Cajunate
Thanks....will give it a whirl!
Posted on 12/21/16 at 8:58 pm to Cajunate
Those aren't cookies. They are fruit and cake.
This post was edited on 12/21/16 at 9:02 pm
Posted on 12/21/16 at 9:31 pm to Cajunate
Those look great! And a lot of work. My hat is off to you, Nate.
Posted on 12/21/16 at 10:29 pm to John McClane
What about a recipe for the dough? Icing?
Thank you.
Thank you.
Posted on 12/22/16 at 12:11 pm to tewino
Cucidati (Italian Fig Cookies)
Yield:
Varies based on size, I got about 4 dozen cookies out of this recipe
Prep:
1 hour 30 minutes
Cook:
12 minutes
Total:
2 hours
Ingredients:
Dough
4 cups all-purpose flour
1½ tablespoons baking powder
¼ teaspoon salt
½ cup sugar
1 cup vegetable shortening
1 egg
1 tablespoon vanilla extract
½ cup milk
Filling
1 cup dried figs
1 cup dried dates, pitted
¾ cup raisins
½ cup walnuts, chopped or ground in food processor
½ teaspoon ground cinnamon
¼ cup honey
¼ cup orange marmalade
Icing
2 cups powdered sugar
1 teaspoon vanilla extract
4 tablespoons milk (approximately)
Colored sprinkles (optional)
Directions:
Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and combine well.
Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal.
In a separate bowl whisk together the egg, vanilla, and milk.
Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Dough will be soft.
Remove the dough from the mixer and knead by hand for 5 minutes.
Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes.
To make the filling, grind figs, dates, and raisins in a food processor until coarse.
Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside.
Preheat oven to 375° and line two cookie sheets with parchment paper.
Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. On a floured surface roll the dough into a 12-inch square. Cut dough into 2×3-inch rectangles. Spoon about 1 teaspoon of filling into the middle of each rectangle. Carefully fold the short edges over to meet in the center and pinch to seal. Seal the sides as well.
Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie.
Bake for 12 to 15 minutes, or until the cookies are golden in color.
Remove from oven and transfer to a wire rack to cool. Cool completely before icing.
For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You’ll want the icing to be thick enough not to be runny, but still easily spreadable. Ice the tops of the cookies and decorate with sprinkles, if desired. Let the icing set completely before storing in an airtight container.
Yield:
Varies based on size, I got about 4 dozen cookies out of this recipe
Prep:
1 hour 30 minutes
Cook:
12 minutes
Total:
2 hours
Ingredients:
Dough
4 cups all-purpose flour
1½ tablespoons baking powder
¼ teaspoon salt
½ cup sugar
1 cup vegetable shortening
1 egg
1 tablespoon vanilla extract
½ cup milk
Filling
1 cup dried figs
1 cup dried dates, pitted
¾ cup raisins
½ cup walnuts, chopped or ground in food processor
½ teaspoon ground cinnamon
¼ cup honey
¼ cup orange marmalade
Icing
2 cups powdered sugar
1 teaspoon vanilla extract
4 tablespoons milk (approximately)
Colored sprinkles (optional)
Directions:
Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and combine well.
Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal.
In a separate bowl whisk together the egg, vanilla, and milk.
Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Dough will be soft.
Remove the dough from the mixer and knead by hand for 5 minutes.
Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes.
To make the filling, grind figs, dates, and raisins in a food processor until coarse.
Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside.
Preheat oven to 375° and line two cookie sheets with parchment paper.
Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. On a floured surface roll the dough into a 12-inch square. Cut dough into 2×3-inch rectangles. Spoon about 1 teaspoon of filling into the middle of each rectangle. Carefully fold the short edges over to meet in the center and pinch to seal. Seal the sides as well.
Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie.
Bake for 12 to 15 minutes, or until the cookies are golden in color.
Remove from oven and transfer to a wire rack to cool. Cool completely before icing.
For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You’ll want the icing to be thick enough not to be runny, but still easily spreadable. Ice the tops of the cookies and decorate with sprinkles, if desired. Let the icing set completely before storing in an airtight container.
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