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A delicious plate of Italian Fig Cookies

Italian Fig Cookies

Delicious Italian Fig Cookies filled with a sweet blend of figs, nuts, and spices, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 170 g Dried Mission Figs or Calimyrna Figs stems removed and chopped
  • 75 g Pitted Dates Chopped
  • 120 ml Freshly Squeezed Orange Juice
  • 60 g Candied Orange Peel or Orange Marmalade or Apricot preserves
  • 30 g Granulated Sugar or honey
  • 1 unit Zest from Lemon
  • 0.5 tsp Cinnamon
  • 30 g Almonds
  • 30 g Walnuts
  • 30 ml Dark Rum
Dough
  • 115 g Unsalted Butter softened
  • 50 g Granulated Sugar
  • 50 g Brown Sugar packed
  • 0.25 tsp Baking Soda
  • 1 unit Large Egg
  • 5 ml Vanilla
  • 0.5 tsp Salt
  • 220 g All purpose flour
Icing
  • 150 g Confectioner Sugar sifted
  • 15 ml Lemon juice gradually add until loose enough to drizzle

Equipment

  • Mixing Bowl
  • Baking Sheet

Method
 

  1. In a mixing bowl, combine all filling ingredients and mix until well combined. Set aside.
  2. In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg, vanilla, and salt, and mix until well combined.
  4. Gradually add the flour and baking soda, mixing until a dough forms.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat the oven to 350°F (175°C).
  7. Roll out the dough and cut into desired shapes. Place a spoonful of filling on half of the shapes and top with the other half.
  8. Bake for 20 minutes or until golden brown. Allow to cool.
  9. For the icing, mix confectioner sugar with lemon juice until smooth and drizzle over cookies.

Notes

These cookies can be stored in an airtight container for up to a week. Feel free to experiment with different nuts or spices in the filling.