Tomato Hero > JUST FOR YOU > Cucidati Italian Christmas Fig Cookies.

Cucidati Italian Christmas Fig Cookies.


  • 1/2 cup unsalted butter (softened, cut into pieces)
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract (for dough)
  • 1 large egg
  • 1 3/4 cups all purpose flour (for dough)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt (for dough)
  • 1 cup dried figs
  • 1/2 cup raisins
  • 1/4 cup walnuts
  • 1/4 cup almonds
  • 1/4 cup dark chocolate chips (optional)
  • 2 tablespoons orange marmalade
  • 1 1/2 teaspoons honey
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice (or for 1/4 tsp. pumpkin pie spice, use 1/8 tsp. each ground allspice and ground nutmeg)
  • 1/4 teaspoon salt (for filling)
  • 1 pinch black pepper
  • all purpose flour (for rolling)
  • 1 1/4 cups powdered sugar
  • 1/8 teaspoon salt (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 3 tablespoons milk
  • candy sprinkles (Rainbow, nonpareils)


  1. Place the butter, sugar, and vanilla in a large mixing bowl or stand mixer bowl.
  2. Beat on medium speed until smooth and creamy.
  3. Add egg and continue beating until the mixture is light, about 1 minute longer.
  4. Add flour, baking powder and salt to the bowl and beat until a smooth dough forms, scraping bowl as needed.
  5. Divide dough in half.
  6. Turn each half onto a sheet of plastic wrap.
  7. Shape dough into 3/4-inch-thick rectangles, then wrap them tightly.
  8. Refrigerate dough until firm enough to roll and hold its shape, about 1 hr.
  9. Trim any stems from figs.
  10. Place figs, raisins, walnuts, almonds, chocolate, marmalade, honey, spices, salt, and pepper in the bowl of a food processor.
  11. Pulse mixture repeatedly until no large pieces of fruit or nuts remain and the mixture clumps together like a dough.
  12. Do not over-process into a paste.
  13. Preheat oven to 350°F.
  14. Line a large sheet pan with parchment paper.
  15. Remove 1 chilled dough portion from the refrigerator.
  16. Unwrap and turn it onto a well-floured work surface.
  17. Gently roll dough into a very thin rectangle, roughly 5 inches wide and 12 inches long.
  18. The dough should be slightly under 1/4 inch thick.
  19. With clean, dampened hands, take half of the dried fruit mixture and shape it into a log down the center of the dough rectangle.
  20. Working very carefully, as the dough is delicate, begin rolling the dough around the log of filling, encasing it completely and finishing with the seam side down.
  21. If there are any tears, simply pinch them together.
  22. Using a sharp serrated knife, slice the log into 12 cookies, each 1 inch thick.
  23. Arrange the cookies “standing up” on the baking sheet, so that the cut sides are vertical.
  24. Repeat shaping with remaining cookie dough and filling.
  25. Place powdered sugar, salt, vanilla, and milk in a mixing bowl.
  26. Whisk until the glaze is completely smooth.
  27. Once cookies are completely cool, dip the top of each cookie into the glaze, taking care to not coat the fruit filling.
  28. Sprinkle each cookie with a pinch of candy sprinkles.
  29. Let cookies stand at least 30 minutes to set the glaze, then enjoy. Leftover cookies may be stored in an airtight container at room temperature up to 5 days.
  30. Unglazed cookies may be frozen up to 3 months; simply thaw and glaze.






From: Yummly.


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