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Italian Filled Fig Cookies Recipe

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This recipe for Italian Filled Fig Cookies, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 cups flour
2/3 cup sugar
1 tsp. baking powder
1 tsp. salt
1 cup cold butter, cut into 12 pieces
4 large eggs

12 oz. pkg. dried figs
1/2 cup unblanched almonds, toasted and coarsely chopped
1/3 cup apricot preserves
1/4 cup raisins or dried cranberries
rind of 1 orange
2 oz. semi-sweet chocolate, chopped
1/4 cup rum
1/2 tsp. ground cinnamon
1 large egg beaten with a pinch of salt for egg wash
powdered sugar for dusting

Place flour, sugar, baking powder and salt into food processor fitted with the metal blade. Pulse to mix. Add butter pieces and pulse 15 to 20 times to cut butter into dry ingredients. Add eggs and pulse until dough forms into a ball. Remove dough from processor and knead it lightly on a floured surface. Set aside while making the filling. Filling: Figs should be soft. If hard, cover with boiling water and allow them to steep for 5 minutes; drain well. Put all ingredients into food processor with metal blade and pulse until mixture is finely chopped. Knead filling on floured board to blend. Shape into a log and cut into 12 pieces. Roll each piece into a 12-inch rope. Then take a rolling pin and roll to flatten out the rope to measure 12x3 inches. Make sure the dough hasn't stuck to the work surface. Put a line of the fig filling down the center of the dough. Brush the egg wash on both edges (length-wise) about 1/2 inch wide. Bring up the sides and pinch together the dough. Roll the dough over, so the pinched edge side is on the bottom. Cut the dough into 1 1/2-inch pieces and put them on parchment-lined cookie sheets. Bake in a preheated 350 oven for 15 to 20 minutes. Remove from oven. When still warm, dust with powdered sugar or wait until cooled and frost.

Personal Notes:
Personal Notes:
This recipe is for an "old school" Italian cookie. It was always one of dad's favorites. During the holidays, mom would make a thin frosting with powdered sugar and warm water, then sprinkle each cookie with multi-colored nonpareils. Take the time to make these, they are really special!




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