Italian Fig Cookies
The long awaited, requested Fig cookie recipe!!
I have never shared this recipe until now because it took me forever to perfect. This is the Fig cookie that everyone goes and digs for when we deliver our annual Cacace Christmas Cookies. And now I share it with all of you!
The fig cookie comes from the Southern most parts of Italy. Specifically, Reggio Calabria and Sicily. Interestingly enough, this cookie has been a point of contention for Italians as they battle to decide which Regions
Fig cookie is better than the other. Sicily on one hand has the Cuccidati which ultimately comes from a Latin derivative that means "bites". Then there is the Calabrian Fig cookie that goes by the name Petrali, which is super interesting because it's meaning is idealism, intuition, romance, generosity, creativity, wisdom and tolerance. II don't know the origins of why they are called as such :) but I love the definition! The Calabrian Petrali are half-moon shaped fig cookies with a hint of coffee in them.
Each cookie is slightly different from the other. And my cookie has been adapted with a hint of each plus my own special twist.
Adapting recipes doesn't always work like a charm, and this cookie was 5 years in the making!
I hope you enjoy it
½ Cup Butter, softened
¼ Cup granulated Sugar
¼ Cup light brown Sugar
1 Large Egg (room temperature)
1 Tsp Vanilla Extract
1 ¾ Cups All Purpose Flour
½ Tsp Baking Soda
¼ Tsp Salt
½ Cup dried Figs
2/3 Cup finely chopped Raisins
1 Tsp Lemon Zest
¼ Tsp ground Cinnamon
2 Tsp granulated Sugar
½ Cup finely chopped Pecans
½ Cup Orange Juice
¾ Cup Confectioners’ Sugar
2-3 tsp Whole Milk
Colored Sprinkles or Nonpareils
*Water only if necessary
For the Dough
In the bowl of a large stand mixer, cream butter and both sugars with a paddle attachment on medium speed until fluffy and well combined
While the mixer is running add the Egg and the Vanilla
Switch mixer attachment to the dough hook
In a separate mixing bowl, combine the flour, baking soda, and salt. Mix well
On low speed, add the dry mixture to the creamed mixture in the stand mixer bowl
Once the ball of dough forms, remove from the bowl and kneed for 30 seconds to create a unified shape
Divide the dough in half and wrap the individual balls of dough in plastic wrap and refrigerate for 3 hours
In a food processor add all of your filling ingredients at once. If you are using a small capacity food processor, split the Fig filling ingredients equally and process the filling twice
The filling should be paste like and completely broken down
If the mix in the processor gets too dry before all the ingredients have been incorporated, add 1 Tbsp of cool water at a time until mixture continues to break down and is fully incorporated into the paste like mixture.
Making the Cookies
Preheat the oven to 375 degrees
Remove the dough from the refrigerator and with a large rolling pin roll out one ball at a time to approximately a 10X8 rectangle. Then cut the large rectangle into two equal halves (length wise) approximately making 10x4 rectangles
Spread ½ Cup filling down the center of each rectangle. Starting at the long side, fold one side of the dough over the filling. Fold the other side of the dough over the filling. Pinch the dough lightly to seal the seams and ends
Place the Fig filled dough, seam side down on a parchment lined baking sheet. Leave 2-3 inches in between each long cookie roll. You should fit 2 to each baking sheet
Bake for 12-15 minutes or until lightly browned on top. The bottom of the cookie is usually slightly darker than the top
Remove and cool on wire racks. Cut the parchment down the middle and transfer each of the cookie rolls with the parchment paper as to not move or crack the soft cookie roll
Once completely cooled, about 30minutes, cut each cookie roll into 1-inch strips using a serrated knife
Cool for another 15 minutes on the wire rack
In a small bowl, add the confectioners’ sugar and milk and beat well until all the lumps are removed.
Dip a fork into the glaze bowl and then make a forward and backward movement to drizzle the glaze onto all of the cookies. Sprinkle with nonpareils or sprinkles before the glaze dries. Allow the glaze to cool and harden - approximately 5 minutes