Sicilian Fig cookies

---

This is my Christmas gift to you!

Rolling out the dough and filling with the fig mixture!

Sicilian Fig Cookies

ingredients

Dough

• 4 cups all purpose flour

• 2/3 cup sugar

• 1 tsp baking powder

• 1 tsp baking powder

• 8 oz. cold unsalted butter cut into pieces

• 4 large eggs

  Filling

• 12 oz package dried figs, snip off the stem

• 1/2 cup dates, pitted

• 1/2 cup golden raisins

• 1/3 cup apricot preserves

• 1/4 orange marmalade

• 1/4 cup honey

• 1/4 cup dark rum

• zest of one large orange

• 1 tsp cinnamon

  Icing

• 2 cups confectioners sugar

• 3-4 tablespoons milk

• 1 tsp vanilla

  instructions

1. Add the flour, sugar, baking powder, and salt in the food processor fitted with a metal blade, pulse 3 times to mix.

2. Add the butter pieces and pulse about 5-6 times. Then add in the eggs, mix until a ball of dough forms.

3. Remove dough from the food processor and place on a clean, lightly floured surface.

4. Knead the dough a couple of times, until smooth and uniform.

5. Cut the dough in half and then roll into two logs. Wrap the logs tightly in plastic wrap and place in the fridge. The dough is easier to work with when its chilled, if its too warm it becomes very sticky!

   Filling

6. Remove stems from figs and cut into fours/

7. Add the figs and the remaining filling ingredients to a food processor fitted with an S blade, and pulse until everything breaks down and becomes one uniform mixture.

   Assemble

8. Preheat the oven to 350 degrees.

9. Take your dough out of the fridge. Cut the log into 1 1/2 inch thick pieces or discs.

10. Take a piece of the dough and roll it out into 3 inch by 11/12 inch rectangle. then take the fig filling and spoon it down one side of the rectangle.

11. Then roll the side with the fig jam to meet the other side. Roll it placing the seam side down. Cut cookies into 1 1/2 inch pieces, I cut them on an angle. Then place them on baking sheet prepared with parchment paper.

12. Bake for about 15 minutes til the bottoms are golden brown.

13. Let cool completely before icing them.

    Icing

14. In shallow bowl add 2 cups of confectioners sugar and add in a tablespoon of milk at a time. Mix until all the sugar is dissolved. The consistency should be thick not watery. Add in the vanilla and mix well.

15. Dip each cookie face down into the icing quickly, letting the excess drip off. Or use a pastry brush or spoon if you want more control.

RECIPE NOTES:

Print this Recipe