Italian Fig Christmas Cookies
These delectable little bites are one of the most special Italian Christmas cookies ever. They have a crumbly dough encasing a sweet fig filling as well as beautiful frosting on top. These Italian fig Christmas cookies, also known as Cucidati, are wonderful!
Servings: 28 cookies
Ingredients
Dough
- 1/2 Cup unsalted butter room temperature
- 1/4 Cup granulated sugar
- 1/4 Cup brown sugar packed
- 1/4 Teaspoon baking soda
- 1 egg
- 1 Teaspoon vanilla extract
- 1 3/4 Cup all purpose flour
Filling
- 1 Cup figs dried, chopped
- 1/2 Cup dates chopped
- 1/2 Cup orange juice fresh squeezed
- 1/3 Cup candied orange peel
- 2 Tablespoon granulated sugar
- 1 Teaspoon lemon zest
- 1/4 Teaspoon cinnamon
- 1/3 Cup almonds blanched, chopped fine
- 2 Tablespoon dark rum or Grand Marnier
Icing
- 1 Cup powdered sugar
- 2 Tablespoon lemon juice
Instructions
Dough
- Place the butter to a bowl and beat with an electric mixer until smooth.
- Add the sugar, brown sugar and baking soda. Mix again until it is all combined.
- Add the egg and vanilla to the mixture and combine, scraping sides if needed.
- On slow speed, slowly add the flour in three to four additions.
- Divide the dough in half and form each half into a rectangle. Wrap the dough in plastic wrap and refrigerate for at least 3 hours.
Filling
- In a saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest and cinnamon. Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer for 6 to 8 minutes until the mixture is thick.
- Remove the saucepan from the heat and add the almonds and the rum. Set aside to cool to room temperature. Cover with plastic wrap once cooled if not making cookies right away.
- Preheat the oven to 375 degrees F. Prepare baking sheets and set aside.
- Remove the dough from the refrigerator and let it sit for about 15 minutes to soften.
- Place a piece parchment paper on your work surface and then lightly dust it with flour.
- Roll one piece of the dough to 10x8 inches. Cut each rectangle into two 10x4 inch strips. Put 1/4 of the filling down the center of each strip. Use the parchment paper to bring one long side of the dough up and over the filling. Repeat with the opposite side forming a log that encloses the filling. The dough should overlap slightly on top of the filling. Gently seal the edges using a bit of water if needed.
- Transfer the filled fig logs to the prepared baking sheet placing them seam side down Bake for 12 minutes or until light brown.
- Remove from the oven. Slice each log into 1 inch pieces. Transfer the cookies to a wire rack to cool.
Icing
- Combine the powdered sugar and lemon juice in a small bowl. Whisk until smooth.
- Drizzle on each cookie. Top with sprinkles if desired.
Nutrition
Calories: 102kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 21mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
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