Italian Recipes - Fig Cookies Recipe

  
 

Italian Recipes - Fig Cookies

Ingredients       

  • 2 1/2 cups all-purpose flour

  • 1/2 cup sugar

  • 2 1/2 teaspoons baking powder

  • 1/2 cup butter

  • 2 eggs

  • 1/4 cup milk

  • 1/2 teaspoon vanilla

  • 1 recipe Fig Filling

  • 1 recipe Citrus Frosting

  • Small multicolored decorative candies

Method:

  1. For dough, in a large bowl stir together flour, sugar, baking powder, and 1/4 teaspoon salt. Cut in butter until mixture resembles coarse cornmeal. Beat eggs with a fork; stir in milk and vanilla. Stir milk mixture into flour mixture. Turn out dough onto a lightly floured surface; knead lightly with hands until a ball forms. Cover; chill for 30 minutes.

  2. Preheat oven to 400°F. Grease cookie sheets or line with parchment paper. Divide the chilled dough into thirds. While working with one portion, refrigerate remaining dough. (Dough will be soft and a bit sticky.)

  3. On a well-floured work surface, roll dough to about 1/16 inch thickness. Cut dough with a 2 1/4 to 2 1/2-inch round cookie cutter. Place about 1 teaspoon of the Fig Filling in the center of half of the dough rounds. Cover with remaining dough rounds.

  4. Press edges of dough around the filling; press with a fork to seal, dipping fork frequently in flour to prevent sticking. Place cookies on prepared cookie sheets.

  5. Bake about 10 minutes or until cookies are light brown on edges. Transfer to wire rack; cool. Ice with Citrus Frosting; sprinkle with candies.

FIG FILLING: In a food processor process 2 ounces hazelnuts, toasted, * until finely chopped. Add 4 ounces dried figs, halved and stems removed; 1/4 cup raisins; and 2 teaspoons shredded finely orange peel. Cover and process until fruit is coarsely chopped. In a small bowl whisk together 1/4 cup honey, 2 tablespoons brandy, and 1/4 teaspoon ground cinnamon until smooth. With food processor running, add honey mixture to fig mixture In a steady stream, processing until mixture Is combined.

CITRUS FROSTING: In a bowl combine 1 1/2 cups powdered sugar and 4 to 6 teaspoons lemon or orange juice until of drizzling consistency.

*TEST KITCHEN TIP: To toast hazelnuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake for 1 0 to 15 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don't burn. Cool slightly. Place the nuts on a clean kitchen towel, fold towel over top, and rub vigorously to remove skins.