Description
This delightful Italian Fig Cookies recipe combines a tender buttery dough with a rich, flavorful fig and nut filling. These cookies are perfect for festive occasions or a sweet treat paired with coffee or tea. Featuring dried figs, pecans, apricot jam, and hints of orange zest and cinnamon, they provide a wonderful balance of sweetness and spice. The dough is rolled around the filling, sliced into bite-sized pieces, and baked to golden perfection.
Ingredients
Units
Scale
Cookie Dough
- 4 cups all-purpose flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 8 ounces unsalted butter (cold)
- 4 large eggs
Filling
- 12 ounces dried figs
- 1/2 cup pecans (chopped)
- 1/3 cup apricot jam
- 1/4 cup golden raisins
- 1 tablespoon orange zest
- 2 ounces semisweet chocolate chips
- 1/4 cup rum
- 1/2 teaspoon cinnamon
Instructions
- Combine Dry Ingredients: In a food processor fitted with a metal blade, combine the flour, sugar, baking powder, and salt. Pulse briefly to mix all dry ingredients thoroughly.
- Add Butter and Eggs: Add cold unsalted butter to the processor and pulse about 20 times until the mixture resembles coarse crumbs. Then add the eggs and pulse again until the dough forms a cohesive ball.
- Knead and Chill Dough: Transfer the dough onto a lightly floured surface, knead gently until smooth. Shape it into a log, wrap with plastic wrap, and set aside to chill.
- Prepare Filling: Place dried figs, chopped pecans, apricot jam, golden raisins, orange zest, chocolate chips, rum, and cinnamon into the food processor. Pulse until the filling is finely chopped and well combined.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Divide Dough and Filling: Divide the dough and filling into 10 equal portions. Roll each dough portion into a 3 by 12-inch rectangle.
- Shape Filling: Shape each filling portion into a 12-inch rope or arrange it evenly along the center of each dough rectangle.
- Form Cookies: Gently wrap the dough around the filling and pinch the ends to seal the seam. Flatten the roll slightly with a spatula or your hands.
- Slice Rolls: Cut each log into 6 equal pieces and place them on the ungreased baking sheet.
- Bake: Bake in the preheated oven for approximately 15 minutes, until the cookies are lightly golden.
- Cool: Let cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure the butter is cold for the best dough texture.
- If you prefer, rum can be omitted or substituted with orange juice for a non-alcoholic version.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a nut-free option, pecans can be omitted or replaced with seeds like pumpkin or sunflower seeds.
- Use parchment paper to prevent sticking and make cleanup easier.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
