These cookies are just about the best ever fig cookies to make for the holidays. This is a family recipe that originated in Sicily and has been handed down from generation to generation. In Sicily these fig filled cookies are known as cucidati (kuchidatee) and are traditionally made at Christmas. Include them in a holiday cookie basket for an extra special treat.
cups all-purpose flour
teaspoons baking powder
tablespoon freshly grated orange zest or lemon zest
cups butter (room temperature)
cups cold water
egg beaten with 1 teaspoon water for egg wash.
Ingredients for Fig Filling
cups dried figs, stems removed
cups seedless raisins
cups toasted almonds
cups toasted walnuts (or 1 cup walnuts and 1 cup pecans)
tablespoons orange juice
tablespoons freshly grated orange zest and/or lemon zest
cup orange marmalade
icing sugar for sprinkling
How to Make the Dough In bowl of food processor fitted with metal blade, combine 4 ¼ cups of the flour, baking powder, sugar, salt and orange zest. Pulse to mix. Cut butter in cubes; add to flour mixture and pulse to blend until butter resembles the size of peas. Add water gradually and mix until ingredients hold together. If sticky, add remaining flour. Remove dough from food processor bowl and place on a lightly floured board. Knead dough for a few minutes until dough is smooth. Divide in two and shape each piece into a disc. Wrap each disc in plastic wrap and refrigerate while preparing the spiced fig filling. How to Make the Fig Filling Combine the figs, raisins and nuts in bowl of food processor fitted with a steel blade. Pulse until coarsely chopped. Add the honey, orange juice, zests, cinnamon and add on ingredients to the fig mixture. Pulse until well combined. Remove fig mixture from food processor bowl and place in medium sized bowl. Cover bowl with plastic wrap and refrigerate until ready to use. Note: Dough and fig filling may be refrigerated for up to two days before using. Shape Spiced and Bake Fig Filled Cookies Preheat oven to 350° F. Line 4 cookie sheets with parchment paper. Bring dough to room temperature and cut each disc into 4 pieces. On a lightly floured board, roll out one piece of dough to form a rectangle (approx 12 by4 inches). Divide filling into eight pieces. * Spoon filling along the center length of each rectangle. Fold one side over filling and fold the other side to overlap. Place seam side down on prepared cookie sheet. Place 2 fig logs at a time on cookie sheets. * Repeat from * to * with remaining dough pieces. Brush top of logs with egg wash. Sprinkle with multi-coloured sprinkles. Bake for 20 minutes or until lightly browned. Cool on cookie sheets for 10 minutes. Remove logs and place on cutting board. Cut each log into 12 slices. How to Store Cookies Store sliced fig cookies between layers of parchment or wax paper in cookie tins or airtight container.