ITALIAN FIG COOKIES

ITALIAN FIG COOKIES

Note: My mother, Ann Fiorino, would add these cookies to her Christmas cookie collection and hand out to community and friends for gifts. This recipe is a classic Italian tradition and very delicious.

1 ½ cups dried figs

¾ cup light raisins

¼ cup silvered almonds

 

¼ cup granulated sugar

¼ cup hot water

¼ teaspoon ground cinnamon

Dash of pepper

 

2 ½ cups all-purpose flour

1/3 cup granulated sugar

¼ teaspoon baking powder

½ cup shortening

2 tablespoons butter

 

1/3 cup milk

1 egg

 

BUTTERCREAM FROSTING

½ stick butter

4 cups powdered sugar

2 tablespoons milk

1 teaspoon almond extract

1. Preheat oven to 350-degrees. Put figs, raisins and almonds through a food processor.

2. In mixing bowl, combine the sugar, water, cinnamon, and pepper. Stir into the fruit mixture and set aside to be used for filling.

3. Combine flour, sugar and baking powder. Cut the shortening and butter into the dry flour mixture until it resembles small peas. Beat the milk and egg together and stir into the dry mixture until moistened. Bring the dough together into a ball.

4. On lightly floured surface, roll dough into an 18 by 16-inch rectangle. Cut into four 18 by 4-inch strips. Spread about 1/3 cup fig mixture onto the middle of each strip. Working with moistened hands, spread the filling from top of dough strip to bottom, using a little more if needed. Roll the strip of dough over the filling to make a log. Tuck the dough under and seal. Cut each into six 2 ½-inch lengths.

5. Place cookies seam-side down on ungreased cookie sheets. Curve each cookie slightly into a half-moon shape. Snip outer edge of curve three times with kitchen scissors. Bake 20 to 25 minutes. Cool on rack and frost with Buttercream Frosting. Makes about 2 ½ dozen cookies