Cucidati Italian Christmas Fig Cookies

Cucidati Italian Christmas Fig Cookies

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Imagine a glorified Fig Newton past sprinkles, and youll do the idea past these festive holiday cookies. Though cucidati are much-loved in Sicily where they originate, the crumbly, lightly sweetened spiced fig and nut cookies are not Famous renowned in the allied joined States, outside of Italian-American communities. It takes a little grow old to create them, but your efforts will be rewarded. For extra flair, be clear to summit zenith the finished cookies considering vanilla glaze and shimmering sprinkles. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

The ingredient of Cucidati Italian Christmas Fig Cookies

  1. 1/2 cup unsalted butter softened, cut into pieces
  2. 1/3 cup granulated sugar
  3. 1 teaspoon vanilla extract for dough
  4. 1 large egg
  5. 1 3/4 cups all purpose flour for dough
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon salt for dough
  8. 1 cup dried figs
  9. 1/2 cup raisins
  10. 1/4 cup walnuts
  11. 1/4 cup almonds
  12. 1/4 cup dark chocolate chips optional
  13. 2 tablespoons orange marmalade
  14. 1 1/2 teaspoons honey
  15. 1 teaspoon arena cinnamon
  16. 1/4 teaspoon pumpkin pie spice or for 1/4 tsp. pumpkin pie spice, use 1/8 tsp. each dome allspice and field nutmeg
  17. 1/4 teaspoon salt for filling
  18. 1 pinch black pepper
  19. all direct flour for rolling
  20. 1 1/4 cups powdered sugar
  21. 1/8 teaspoon salt for glaze
  22. 1 teaspoon vanilla extract for glaze
  23. 3 tablespoons milk
  24. candy sprinkles Rainbow, nonpareils

The instruction how to make Cucidati Italian Christmas Fig Cookies

  1. Place the butter, sugar, and vanilla in a large mixing bowl or stand mixer. Beat on medium speed until smooth and creamy. Add the egg and continue beating until the mixture is light, about 1 minute.
  2. Add the flour, baking powder and salt to the bowl and beat until a smooth dough forms, scraping down the sides of the bowl as needed.
  3. Divide the dough in half. Turn each half onto a sheet of plastic wrap. Shape the dough into 3/4-inch-thick rectangles, then wrap them tightly. Refrigerate the dough until firm enough to roll and hold its shape, about one hour.
  4. Trim any stems from the figs. Place the figs, raisins, walnuts, almonds, chocolate, marmalade, honey, spices, salt, and pepper in the bowl of a food processor. Pulse the mixture repeatedly until no large pieces of fruit or nuts remain and the mixture clumps together like a dough. Do not over-process into a paste.
  5. Preheat the oven to 350u00b0F.
  6. Line a large baking sheet with parchment paper.
  7. Remove one chilled dough portion from the refrigerator. Unwrap and turn it onto a well-floured work surface. Gently roll the dough into a very thin rectangle, roughly 5 inches wide and 12 inches long. The dough should be slightly under 1/4 inch thick.
  8. With clean, dampened hands, take half of the dried fruit mixture and shape it into a log down the center of the dough rectangle. Working very carefully, as the dough is delicate, begin rolling the dough around the log of filling, encasing it completely, and finishing with the seam side down. If there are any tears, simply pinch them together.
  9. Using a sharp serrated knife, slice the log into 12 cookies, each 1 inch thick. Arrange the cookies on the baking sheet.
  10. Repeat shaping with remaining cookie dough and filling.
  11. Bake the cookies on middle rack of oven until they are light golden brown on the bottoms, 15-17 minutes.
  12. Check to see that cookies are done. Remove from oven or add time as needed.
  13. Set pan on a cooling rack and let cookies cool completely, about 30 minutes. Meanwhile, prepare the glaze.
  14. Place the powdered sugar, salt, vanilla, and milk in a mixing bowl. Whisk until the glaze is completely smooth.
  15. Once the cookies are completely cool, dip the top of each into the glaze, taking care to not coat the fruit filling. Sprinkle each cookie with a pinch of candy sprinkles. Let the cookies stand for at least 30 minutes to set the glaze before serving. Leftover cookies may be stored in an airtight container at room temperature for up to five days. Unglazed cookies may be frozen for up to three months; simply thaw and glaze.

Nutritions of Cucidati Italian Christmas Fig Cookies

calories: 170 calories
carbohydrateContent: 26 grams
cholesterolContent: 20 milligrams
fatContent: 7 grams
fiberContent: 2 grams
proteinContent: 2 grams
saturatedFatContent: 3 grams
sodiumContent: 80 milligrams
sugarContent: 16 grams

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