Fresh Fig Cookies Recipes

ITALIAN FIG COOKIES (CUCIDATI)

Steps:

• In a large mixing bowl beat the butter on medium-high speed using an electric mixer until smooth and creamy, about 1 minute. Add the granulated sugar and brown sugar and mix until combined. Add the egg and vanilla and blend just until incorporated. Scrape the sides of the bowl and beat again for a few seconds. Whisk together the flour, baking soda and salt. Add the flour mixture to the dough in three additions, mixing on low to incorporate.
• Divide the dough in half and form each into a small rectangle. Wrap the dough in plastic wrap and refrigerate for at least 3 hours or up to overnight.
• In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest and cinnamon. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 to 8 minutes or until fruit is soft and the mixture is thick. Remove from the heat and add the chopped blanched almonds and 2 tablespoons Grand Marnier, if using. Set aside to cool to room temperature. Cover with plastic wrap once cooled until needed.
• To assemble and bake the cookies, preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Remove the dough from the refrigerator and allow it to rest for 10-15 minutes before rolling out.
• Place a piece of wax or parchment paper (at least 14x10 inches) on a clean work surface. Generously dust the paper with flour. Roll one portion of the dough into a 10x8-inch rectangle. Cut each rectangle into two 10x4-inch strips. Portion 1/4 of the filling down the center of each strip (in a rounded mound). CHILL the dough and filling as is for 10-15 minutes before rolling into cylinders.
• Using the parchment paper as a guide, bring one long side of the dough up and over the filling. Repeat with the opposite side forming a tube and enclosing the filling. The dough should overlap slightly on top of the filling. Gently seal the edges.
• Carefully transfer the filled strips to the prepared baking sheet placing them seam side down on the pan. Bake for 12 minutes or until lightly browned.
• Remove from the oven and immediately slice each strip (using a large thin knife) diagonally into 1-inch pieces. Transfer the cookies to a wire rack to cool.
• Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle on each cookie then top with colored sprinkles if desired.

FRESH FIG COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream sugar and shortening and add beaten egg.
• Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts.
• Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.

FIG-FILLED COOKIES

Steps:

• In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours., In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature., Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.

ITALIAN FIG COOKIES (CUCIDATI) RECIPE

Steps:

• Pulse the flour, sugar, baking powder, and salt together. Add the cold butter pieces and pulse again.
• Add the eggs, vanilla extract, and milk. Process until the dough just starts to combine (like pie dough). Remove the dough to a lightly floured surface and knead a few times until it comes together completely and looks smooth.
• Divide the dough into four equal pieces and wrap in plastic wrap. Refrigerate overnight.
• Place the dried figs, dates, pecans, raisins, and orange zest in the food processor. Give it a couple of pulses to start grinding the fruit.
• In a separate bowl whisk together the granulated sugar, cinnamon, nutmeg, and allspice.
• Add the water and sugar mixture to the food processor and pulse until it grinds everything and comes together.
• Place in an air-tight container and refrigerate for at least overnight or longer.
• Preheat the oven to 325 degrees.
• Form the fig filling into ropes about the size of your little finger. To make it easier form all the filling and place them on a parchment paper-lined baking sheet.
• Using only one dough round at a time (leave the remaining dough refrigerated) on a well-floured surface, knead the dough a few times until it becomes smooth, roll the dough out fairly thin, about 1/8 inch thick.
• Trim the rough edges from the dough, place a rope on the dough edge. Lift the outer edge and start rolling it over the filling. Roll it completely over and trim it off. Place the seam side down.
• Slice each strip on the diagonal into about 1-inch pieces and place them on the prepared baking sheet about 1 inch apart.
• Bake for about 12-15 minutes or until the tops a light golden and bottoms are browned. Watch them closely, all ovens are different. You may need to rotate the baking sheets for even browning.
• Allow them to cool on the pan for about 2 minutes, then transfer to a wire rack to cool completely.

FRESH FIG NEWTONS

Steps:

• In a medium-sized, heavy-bottomed saucepan, make the filling. Bring the figs, 1/2 cup brown sugar, lemon zest, and 1 teaspoon vanilla to a low boil, stirring as needed.
• Reduce the heat and simmer for 40-50 minutes, occasionally smashing the larger pieces with the back of a fork and stirring. They will cook down and thicken with a jam-like consistency.
• Remove the filling from the heat and cool completely. See Note**
• Preheat the oven to 350. Butter a 9 X 13 baking dish, then line with parchment paper or foil then butter the parchment or foil. Use plenty of butter.
• In a medium sized bowl whisk together the flours, baking powder, and salt.
• In a large bowl, beat the butter and 1 1/2 cups brown sugar until it's fluffy. Add the orange zest and eggs. Beat on medium until the dough comes together. Then stir in the vanilla.
• Gradually incorporate the flour mixture with the mixer on low. The dough will be sticky.
• Butter two "pan-sized" pieces of foil or parchment paper, measure 1 1/2 cups of the dough out, and roll or press the dough in between the pieces. This will be your top crust, so get it into a rectangle-ish shape if you can. Put it in the freezer.
• Press the remaining dough into the prepared baking dish and bake for about 20 minutes. It will be pretty and golden brown.
• Spread the fig filling across the baked crust and then get the top crust out of the freezer.
• Gently peel the foil or paper away from the frozen cookie crust and then place it over the top of the fig filling. Pat any stray crust pieces into place.
• Bake for another 20-25 minutes. Watch it closely! The top will turn a nice golden color.
• Let the whole thing cool completely in the pan, on a wire rack if you have one. Once cooled, lift the parchment (or foil) out of the pan and slice into squares.

FRESH FIG COOKIES

Steps:

• Method : Combine figs, water, honey, 1/4 teaspoon salt and lemon peel in saucepan and simmer 1 to 1-1/2 hours or until dark and thickened, stirring occasionally. Combine 2 tablespoons flour and water and stir into fig mixture. Cook 5 minutes longer, stirring constantly. Remove from heat and stir in lemon juice and walnuts. Cream shortening with brown sugar until light and fluffy. Combine flour, 1/2 teaspoon salt and oatmeal and stir into creamed mixture. Pat half of oatmeal mixture into bottom of a well-greased 9 x 13 inch pan. Spread fig filling evenly over oatmeal mixture. Sprinkle remaining half of oatmeal mixture on top and press with fork. Bake at 350 degrees for 25 to 30 minutes or until lightly browned around the edges. Cut into squares while still warm. Cool completely before removing from pan.

FIG DROP COOKIES

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Grease baking sheet(s).
• In a saucepan, combine figs and water and place over medium heat. Cook for about 5 minutes, stirring frequently, until mixture is a thick paste. Set aside to cool.
• In a mixing bowl with an electric mixer , cream shortening, butter, and sugars until light and fluffy. Add the egg and vanilla; beat until smooth and well blended.
• In another bowl, combine flour, baking powder, and salt; whisk to blend thoroughly.
• Add the dry ingredients to the creamed mixture and stir to combine. Stir in the fig mixture until well mixed.
• Drop by spoonfuls onto greased baking sheets . Bake for 11 to 14 minutes or until lightly browned.
• Cool completely before storing in a tightly covered container.
• Serve and enjoy!

FRESH FIG NEWTON COOKIES

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy using an electric hand mixer (2-3 min).
• Beat in the egg, vanilla extract, and orange zest until well combined.
• Add the flours, baking powder, and salt. Mix until a soft cookie dough forms.
• With your hands, shape the dough into a ball. Wrap the ball in plastic wrap and refrigerate until firm, 1 hour.
• While the dough is chilling, heat the fig jam ingredients together in a medium saucepan over medium-low heat, stirring often, until the figs are soft (30 minutes).
• Transfer the softened fig mixture to a blender or food processor and blend until smooth.
• Transfer the puree back to the saucepan and heat over low heat for 15-20 minutes, stirring constantly while bubbling, until very thick. Your finished "jam" should be so thick that it holds soft peaks (see the image in our article).
• Preheat your oven to 325F.
• Line a large baking tray with a baking mat or parchment paper. Set aside.
• On a floured surface, roll the chilled dough into a 10 inch x 14 inch rectangle. Use a knife or pizza cutter as needed to make the outer edges straight.
• Cut the dough lengthwise into three strips, roughly 3.5 inches x 14 inches.
• Spoon a line of jam filling down the center of each strip of dough, roughly 1 inch wide.
• Carefully fold each edge of dough over top of the fig jam, making a log. Press the top to seal the dough slightly.
• Place the logs, seam side down, onto your lined baking sheet, spacing them about 2 inches apart.
• Bake the cookie logs for 17-20 minutes, until the logs feel dry and slightly firm when touched. Remove the pan from oven and cut each log into 8-9 cookies while still warm.
• While still warm, place the cut cookies into an airtight container. (This will soften the cookies as they cool.)
• Store the cookies in an airtight container on the counter for up to 1 week.