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italian fig cookies

(1 rating)
pmahon avatar
Recipe by
Paula Mahon
@pmahon
Blue Eye, AR

This recipe makes tons of cookies because that's the way the Italians do it! I make these for my husband (who is Italian) at Christmas. My filling has a little shortcut-instead of oranges and orange peel, etc. I use orange marmalade. It makes the filling sweet, tart and helps everything stick together.

(1 rating)
yield 80 cookies
prep time 45 Min
cook time 15 Min
method Bake

Ingredients For italian fig cookies

  • DOUGH
  • 4 c
    unbleached white flour
  • 1 1/2 Tbsp
    baking powder
  • 1/4 tsp
    salt
  • 1/2 c
    sugar
  • 1 c
    plain shortening (not butter flavored)
  • 1
    egg
  • 1 Tbsp
    vanilla extract
  • 1/2 c
    milk
  • FILLING
  • 1 c
    dried chopped figs
  • 1 c
    dried chopped dates
  • 1/2 c
    walnuts, chopped
  • 3/4 c
    raisins
  • 1/4 c
    honey
  • 1/2 tsp
    cinnamon
  • 1/4 c
    orange marmalade
  • FROSTING
  • 2 c
    powdered sugar
  • 2-3 Tbsp
    fresh lemon juice
  • colored sprinkles

How To Make italian fig cookies

  • 1
    To make cookie dough: In an electric mixer bowl, add the Crisco, egg, vanilla and milk; mix on medium until incorporated. Add the dry ingredients gradually, mixing, until a ball forms. Cut into 4 portions and wrap each in plastic wrap and refrigerate for at least 1 hour.
  • 2
    For the filling, while the dough refrigerates, place figs, dates, raisins and walnuts in a food processor and process until coarse. Transfer to a large bowl and add the honey, marmalade and cinnamon, mix well and set aside, covered, while dough refrigerates
  • 3
    Preheat oven to 375 degrees.
  • 4
    To make the cookies, take 1/4 of the dough and roll it it powdered sugar to a 12x12" square; cut into 2x3" rectangles. Fill each with 1 t. of filling and wrap dough around it, leaving both ends open. Make a couple of small diagonal slits on top of each cookie. (You can also fill a long portion first, then cut into small cookies)
  • 5
    Spray a baking sheet lightly and bake at 375 for 12-15 minutes, or until barely golden on top. Remove to cooling rack. When still warm but not hot, top with icing and sprinkles. Each 1/4 portion of dough makes 20 cookies.
  • 6
    For the icing, mix cup powdered sugar with some fresh lemon juice-don't make too thin, but spoon on top of warm cookies, and it will spread itself. I start with 1 cup powdered sugar and 1 T. lemon juice. Sometimes I just add milk instead of lemon, depending on who I'm making them for. It should be the consistency of frosting. Sprinkle with sprinkles. (You may have to make double this recipe if you like a lot of icing on yours, like we do) You don't really have to measure, just make it look like this:
  • 7
    These can dry and be stored in an airtight container for a couple of weeks! Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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