Cucidati Italian Christmas Fig Cookies Recipe

step 1

• STEP 1.Place all of your dry ingredients in a food processor and pulse the cut-up butter until you get a coarse meal.

step 2

• STEP 2.Add the eggs, vanilla and water and continue to pulse until the dough forms into a ball.

step 3

• STEP 3.Remove the dough from the food processor and knead it a bit on a floured surface.

step 4

• STEP 4.This is where you may need to sprinkle a little extra flour as you go. Form the dough into a ball, put in a bowl, cover and refrigerate.

step 5

• STEP 5.Once your food processor is clean again add the almonds and figs.

step 6

• STEP 6.Pulse until roughly chopped.

step 7

• STEP 7.Add in the apricot preserves and orange juice and mix until finely chopped.

step 8

• STEP 8.It will resemble a thick fig jam. Place in a bowl, wrap it up and refrigerate in order for the flavors to blend.

step 9

• STEP 9.On a lightly floured surface, roll the dough in a rectangle shape, you can decide how big or small to make your fig cookies, it all depends on how big or small you make your rectangles.

step 10

• STEP 10.Scrape the filling onto a lightly floured surface and knead to shape into a log.

step 11

• STEP 11.Place the filling in the center of your rectangle, fold the side over and seal them on the other side of filling. Gently roll into a smooth log.

step 12

• STEP 12.Wrap it in plastic and refrigerate until firm enough to slice.

step 13

• STEP 13.Continue rolling until all of your dough and filling is finished.

step 14

• STEP 14.Preheat your oven to 350 degrees.

step 15

• STEP 15.Cut cookie log into 1 inch bite size cookies.

step 16

• STEP 16.Repeat with all the dough. Place the cookies onto a parchment lined baking sheet.

step 17

• STEP 17.They don

step 18

• STEP 18.T grow so you can put them pretty close together.

step 19

• STEP 19.Bake for 14 mins or until just lightly golden. Cool completely.

step 20

• STEP 20.For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency.

step 21

• STEP 21.You’ll want the icing to be thick enough not to be runny, but still easily spreadable.

step 22

• STEP 22.Ice the tops of the cookies and decorate with sprinkles

step 23

• STEP 23.Let the icing set completely before storing in an airtight container.

step 24