Italian Fig Cookies

BEST Italian Fig Cookie Recipe (Cuccidati) Savoring Italy

WEBDec 22, 2018 · In a stand mixer, beat butter until smooth (1 minute). Beat in the sugars and soda until combined. Beat in egg and vanilla. Lower …

Rating: 5/5(2)
1. In a stand mixer, beat butter until smooth (1 minute). Beat in the sugars and soda until combined. Beat in egg and vanilla. Lower speed of mixer and beat in the flour. Divide dough in half in plastic wrap. Chill until firm. While dough chills, prepare the fig filling (see directions below).
2. Remove stems from the figs and cut into small pieces. Place the figs and
3. Sprinkle a little flour on the bottom and top of a portion of dough and place it in between two sheets of plastic wrap (or parchment paper). Roll into a 10x8 inch rectangle. Cut each rectangle lengthwise in half.
4. Drizzle on each cookie, add the sprinkles and let set, about 15 minutes.

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Italian Fig Cookies (Cucidati) Don't Sweat The Recipe

WEBNov 25, 2019 · Add the eggs, vanilla extract, and milk. Process until the dough just starts to combine (like pie dough). Remove the dough to a …

1. Pulse the flour, sugar, baking powder, and salt together. Add the cold butter pieces and pulse again.
2. Place the dried figs, dates, pecans, raisins, and orange zest in the food processor. Give it a couple of pulses to start grinding the fruit.
3. Preheat the oven to 325 degrees.

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Italian Fig Cookies (Cucidati) Saving Room for Dessert

WEBNov 7, 2021 · In a large mixing bowl beat the butter on medium-high speed using an electric mixer until smooth and creamy, about 1 minute. Add …

1. Place the butter to a mixing bowl and beat on medium-high speed with an electric mixer for 1 minute. Add the granulated sugar, brown sugar and baking soda. Beat until combined. Add the egg, vanilla and salt and mix until incorporated. Scrape the sides of the bowl and beat again for a few seconds. Add the flour in three additions, mixing on low to incorporate.
2. In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest and cinnamon. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 to 8 minutes or until fruit is soft and the mixture is thick. Remove from the heat and add the chopped blanched almonds and 2 tablespoons Grand Marnier, if using. Set aside to cool to room temperature. Cover with plastic wrap once cooled until needed.
3. Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle on each cookie then top with colored sprinkles if desired.

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