How To make Fig Filled Cookies

Cuccidati (Fig Cookies) - Mary'sKitchenMtl

Recipe
Ingredients for dough:
·4 cups all-purpose flour
·1/2 cup granulated sugar
·1 teaspoon baking powder
·1 teaspoon kosher salt
·3/4 cup (1 ½ sticks) unsalted butter cut in cubes, add gradually
·4 large eggs at room temperature
·1 teaspoon pure vanilla extract
Ingredients for filling:
·16 sun dried figs
·1/2 cup granulated sugar
·1 ½ cups water
·1/2 cup almonds
·1/3 cup orange zest
·1/3 cup raisins (light or dark)
·4 tablespoons apricot jam
·1 teaspoon pure vanilla extract
·1/2 teaspoon ground cloves
·1/2 teaspoon cinnamon

Method-
Use a food processor to mix the ingredients.
Dough:
Add together flour, sugar, baking powder and salt.
Gradually add cold butter, in cubes, while processing.
Add eggs, one at a time while processing.
Add the vanilla extract.
Continue processing until the dough comes together and forms a ball. The mixture will look coarse.
Remove mixture from the bowl, transfer onto a work surface and bring together with your hands. Shape into a ball and then cover with plastic wrap. Refrigerate for 1 hour.
Filling:
While the dough is cooling, prepare the filling. The filling can also be made the day before and refrigerated.
You will need 16 sun dried figs. Remove the stems and cut them in half. Place them in a medium-sized pot. Add sugar and water. Bring to a boil over medium-high heat. Stir occasionally. Cook for 15-20 minutes, until figs become soft.
Cool and then transfer into the food processor bowl, along with the sugar water. Process until smooth.
Add almonds and the remaining ingredients. Process into a thick and smooth paste, and then transfer inside another bowl.
After 1 hour, remove the dough from the refrigerator. Unwrap and transfer onto a lightly floured work surface.
Cut into 8 equal parts. Flatten each piece with fingers and then press down with a rolling pin. Sprinkle flour as needed.
Roll out the dough a little bigger than 8 inches long x 10 inches wide. It doesn’t matter if slightly longer or wider.
Remove rough edges with a knife and set aside to make more cookies later.
Cut the piece of dough into 4 equal parts. Each piece measures 4 inches long x 5 inches wide. The thickness of the dough should be about 1/8th of an inch thick.
You can make the cookies bigger or smaller, if you like. If you make them smaller, you will have more cookies, bigger will give you less.
Spread the filling with a spoon and then roll each cookie to close. Press gently with fingers and place the seam underneath. Seal both ends with a fork.
Using a sharp knife, cut 3 slits on one side of each cookie.
Place 1 inch apart on a tray lined with parchment paper. Curve into a crescent shape.
Repeat for the remaining 7 pieces of dough.
Once all cookies are made, use the trimmed edges of dough to make more cookies, as shown in the video.
Glaze the cookies with egg wash before baking. Whisk 1 egg yolk with 1 tablespoon of milk.
If you prefer sweeter, glaze the cookies with icing sugar, and lemon or orange juice. Personally, I prefer egg wash because the cookies are already sweet.
Garnish with colored sprinkles.
Place the cookie tray on the bottom oven rack. Bake in preheated 350 degree oven for 20-25 minutes, until light golden.
Cool completely before enjoying.
Cuccidati can be stored in an airtight container at room temperature for one week. They also keep well in the refrigerator and they freeze well.
This recipe produces 32 to 34 cookies.
Cuccidati take a little time to prepare, but so does everything that is made with love!
A must try for your holiday table! These delicious cookies are traditionally eaten at Christmas, but they can be enjoyed anytime during the year!
I hope you like my video!
Thanks for watching and for subscribing to my channel! I’ll see you next time!
#desserts #cuccidati #homemade

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Email: maryskitchen8@gmail.com
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Music: Little Story by KUWAGO is licensed under a Creative Commons License.

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Fig Newtons Cookies Recipe • Soft and Chewy! - Episode 470

Bonjour my friends! I’m Frankie and in this episode, I'll show you how to make my Fig Newtons Cookies recipe.

Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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#clubfoody #snack #cookies #dessert #lowsodium #americanrecipe #comfortfood #kidrecipe

Italian Fig Cookies

These Italian cookies are traditionally served during Christmas but you can enjoy them anytime!
They are filled with a sweet fig filling wrapped in a buttery cookie dough. The quickest way to fill these cookies is by rolling the dough out to a 9 x 12 inch rectangle , filling it ,making a log shape , and slicing it. I slice mine on an angle but you can also slice them straight into squares. A more involved way is to roll out the dough into individual circles, fill and fold it over and make a crescent shape. If you like you can also add chocolate chips to the filling or any other dried fruit .

Music By The Spera Brothers

Ingredients:
FILLING:
9 Ounces Dried Figs
1/2 Cup Raisins
1 Cup Walnuts
1 Tablespoon Cinnamon
1/3 Cup Orange Juice
1/2 Cup Honey
1 Teaspoon Vanilla Extract
1 Teaspoon Orange Zest

DOUGH:
2 Large Eggs
1 Teaspoon Vanilla Extract
1/4 Cup Half and Half or Milk
1 Teaspoon Orange Zest
2 and 2/3 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2/3 Cups Granulated Sugar
1 and 1/2 Sticks Butter (salted or unsalted)

*Multi colored Nonpareils

Italian Cucidati Fig Cookies - Italian Christmas Cookies - Holiday Baking | Cooking From Scratch

Cucidati (Italian Fig Cookies)
Dough
• 1 cup vegetable shortening
• ½ cup sugar
• 1 egg
• ½ cup milk
• 4 cups flour
• 1 ½ Tbs baking powder
• ¼ tsp salt
• Divide dough into 4 pieces, shape into rectangles, wrap with plastic wrap, and chill for 1 hour
Filling
• 1 cup dried fig
• 1 cup pitted dates
• ¾ cup raisins
• ¼ cup honey
• ½ tsp cinnamon
• ¼ cup orange marmalade
• ½ cup walnuts
• Roll dough into a 12” wide sheet that is about 3/16” thick. Add a thin (1/4” thick) rope of filling mixture to the edge of the dough closest to you. Roll the dough away from you until the filling is enclosed in dough, and cut the dough along the log to remove and reserve excess dough. Cut the log into 1” pieces.
• Bake at 375 for 10-15 mins
Icing
• 2 cups confectioners’ sugar
• Few Tbs milk or water
• Sprinkles

The Most Delicious Fig Cookies | A New Go To Cookie Recipe For Christmas

We believe this fig cookie recipe is what you should go for this christmas. We all are a bit bored with this seemingly non-ending quarantine. It feels like living in a loop and we all need some change. For starters why not diverge from your regular cookie recipe to something unordinary for your Christmas. A bit cakey on the outside. Fig filling gives the cookies a nice and gooey texture on the inside. Also it is a fairly healthier option to chocolate chip cookies or anything with more aritificial sweetener since instead you're going to use the natural sweetness of figs. Who would know making Fig Newtons at home would be so easy. You can watch the video for instructions but ingredients, you can find below.
(P.S. Click like if you liked and subscribe. It would be an awesome Christmas gift for us) Thank you!

Ingredients:
For dough:
1/2 cup butter at room temperature
1 cup sugar
2 large sized eggs
1/2 tspn. vanilla extract
1 tspn. milk
1/2 tspn. nutmeg powder
3 1/2 cups flour (but add more if needed)
1 1/2 tspn. baking powder
1/2 tspn. salt
For Fillling:
250 gr. dried figs
1 cup water
1/2 tspn. cinnamon
1/2 tsp. salt
1 Tbspn. honey

Fig Cucciddati Cookies for Christmas - Rossella's Cooking with Nonna

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Full Recipe Here:
Rossella is joined by Nonna Rosada Guccione as they make the classic Fig Cucciddadi cookies from Sicily, a staple cookies for Christmas on all Sicilian tables.