Italian Fig Cookies (Cucidati)
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
Filling
- 1 ½ cups dried figs, stems removed
- ½ cup raisins
- ½ cup walnuts
- ½ cup honey
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- Zest of 1 lemon
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- Sprinkles, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla and orange zest.
- Gradually add dry ingredients; mix until smooth dough forms. Divide in two, wrap, and refrigerate 1 hour.
- For filling: In a food processor, pulse figs, raisins, and walnuts until finely chopped. Add honey, cinnamon, cloves, nutmeg, and lemon zest; pulse to blend.
- Roll each dough portion into a rectangle about ¼-inch thick. Spread filling along the center of each strip. Fold dough over filling and pinch edges to seal.
- Cut into 1-inch pieces. Place on baking sheet and bake 15–20 minutes until golden.
- Whisk powdered sugar and milk for glaze. Drizzle over cookies and add sprinkles.
Timing
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cooking Time: 15 minutes
- Total Time: 1 hour 35 minutes
Servings
- Makes: 36 cookies
- Calories: 110 kcal per cookie