Directions: |
Directions:*making filling*
pulse figs and raisins in a food processor until finely chopped then stir together with remaining filling ingredients in a bowl. Chill covered for at least 8 hrs.
*making dough*
whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter and blend with your fingertips or pulse with food processor until mixture is coarse (pea sized butter lumps are expected)
add eggs, milk, vanilla, and zest and stir with fork until a soft dough forms. Halve dough and gather each half into a ball then flatten each half into a rough 6 X 4 inch rectangle between sheets of plastic wrap. Chill until firm. (at least 8 hrs.)
*form cookies*
preheat oven to 350º
Roll out one rectangle of dough (keep remaining dough chilled) into a 15x14 inch rectangle on a well floured surface with a floured rolling pin. trim to a 13x10 inch rectangle (chill trimmings) then cut into 4(10x 3 1/4 inch strips) arrange 1/3 c. of filling 1 inch 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 seamsides down and press gently to flatten seams. Cut logs crosswise with a floured knife 1 1/2 inch wide slices and arrange 1/2 inches apart on a buttered large baking sheet. Do the same steps with remaining dough. Bake cookies in batches in the middle of oven until golden around edges. 16-20 min. Transfer cookies to rack and cool until warm about 10 min.
*make icing while 1st batch of cookies are baking*
whisk together confectioner's sugar, vanilla and enough orange juice to make icing pourable.
brush on icing on warm cookies and decorate with nonpareils.
to store** keep cookies layered between sheets of parchment paper or wax in an airtight container at room temp. (1 week)
***Filling can be made 1 week ahead of time. chilled and covered.
***Dough can be chilled wrapped in plastic wrap then foil for 3 days. |
This recipe for Italian Fig Cookie (cuccidati) is from