Italian Fig Cookies Recipe: 4 Tips for Making Cucidati

For the fig filling:

• 1¾ cups dried figs, stems removed
• ½ cup raisins or dried currants
• ¾ cup toasted pecans
• ¾ cup toasted walnuts
• 3 tablespoons orange marmalade or apricot jam
• ¼ cup fresh orange juice
• 1 teaspoon fresh orange zest
• 1 teaspoon fresh lemon zest
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 tablespoons granulated sugar
• Pinch of salt

For the cookie dough:

• 1 cup granulated sugar
• 2 sticks unsalted butter, cut into cubes
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

For the glaze and assembly:

• 1 cup confectioners’ sugar, sifted
• 2 tablespoons fresh lemon juice, plus more if needed
• ½ teaspoon vanilla extract
• Colored sprinkles or nonpareils for decoration

Note: The total time does not include 15 minutes of inactive time.

Make the fig filling:

1. 1

   In the bowl of the food processor, combine all of the fig filling ingredients.

2. 2

   Process until well incorporated and set aside. To make ahead, transfer the mixture to an airtight container and refrigerate for up to 3 days.

Make the cookie dough:

1. 1

   In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, butter, eggs, and vanilla extract.

2. 2

   In a large bowl, whisk together the flour, baking powder, and salt.

3. 3

   Using a rubber spatula, fold the dry ingredients into the wet ingredients until smooth.

4. 4

   Divide the dough into three discs.

5. 5

   Wrap each disc in plastic wrap, and freeze for 15 minutes or refrigerate overnight.

Assemble the cookies:

1. 1

   Preheat the oven to 350 degrees Fahrenheit.

2. 2

   Remove one disc of dough from the refrigerator or freezer, leaving the remaining discs inside to keep cool.

3. 3

   Transfer the dough to a floured surface and use a knife or bench scraper to cut the disc into four sections.

4. 4

   Using a rolling pin, roll the first section evenly into an oval shape.

5. 5

   With a spoon, divide the fig mixture into approximately three portions (one for each disc of dough), then scoop out a ¼ of the first portion.

6. 6

   Place the fig filling on the rolled-out cookie dough, and disperse in a 1-inch-wide strip lengthwise down the center of the dough.

7. 7

   Gently fold the top edge of the dough over the filling and roll until you achieve a log shape (picture a sushi roll).

8. 8

   Turn the log seam-side down and gently squeeze to seal the seam.

9. 9

   Slice the log into four even cookies—approximately 1½ inches wide—and place the cookies onto 18x26-inch cookie sheets or baking sheets lined with parchment paper.

10. 10

    Repeat with the remaining 3 sections of dough. Move onto the next disc, repeating until finished.

11. 11

    Bake at 350 degrees Fahrenheit until golden, about 25 minutes.

12. 12

    Transfer the cookies to a wire rack to cool.

13. 13

    Meanwhile, in a small bowl, combine the confectioners’ sugar, lemon juice, and vanilla extract, whisking until smooth. Add a little more lemon juice if needed to attain a runny, spreadable glaze.

14. 14

    Once the cookies have cooled, use an offset spatula, spoon, or brush to spread the glaze over them in an even layer.

15. 15

    Sprinkle the cookies with colored sprinkles or nonpareils and serve or store them in an airtight container.

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