Zesty Fig Cookie Bundles Recipe

These Fig Cookie Bundles are my personal tribute to the classic Italian cucidati, offering a wonderful balance of sweetness and texture.

I love how the buttery, tender shortbread hugs the rich fig filling, creating a treat that tastes like a warm hug. Whether you serve them for a special occasion or enjoy them with coffee, they disappear from the plate in minutes.

Why This Fig Cookie Bundles Recipe Is Special

The filling is naturally sweet and complex, combining dried figs with dates and nuts for a truly satisfying bite. You get that wonderful contrast between the crisp, sugar-topped exterior and the moist, spiced center.

I appreciate that the dough is sturdy enough to handle easily but bakes up melt-in-your-mouth tender. It saves so much stress when you don’t have to fight with sticky pastry while shaping these little parcels.

These cookies also store beautifully, allowing the flavors to meld and deepen over a few days. You can make them ahead of time, knowing they will taste even better when you are ready to serve them.

If you enjoy fruit-forward desserts, you must try my Zesty Coconut Cream Pie Recipe for a tropical twist. For another classic cookie jar favorite, the Irresistible Banana Oatmeal Cookies Recipe is always a crowd-pleaser.

Gathering Your Fig Cookie Bundles Ingredients

Here’s what you’ll need to get started:

• All-purpose flour: The foundation for the tender shortbread dough.
• Granulated sugar: Sweetens the dough and adds structure.
• Baking powder: Helps the cookies puff up slightly for a lighter texture.
• Salt: Balances the sweetness and enhances the buttery flavor.
• Butter: Softened unsalted butter gives the pastry its richness.
• Milk: Binds the dough together; whole milk works best.
• Egg: Adds richness and helps structure the dough.
• Vanilla extract: Provides a warm, aromatic background flavor.
• Dried figs: The star ingredient, providing a chewy, sweet center.
• Pitted dates: Adds natural sweetness and moisture to the filling.
• Pecans: Chopped nuts add a lovely crunch and nutty flavor.
• Golden raisins: Bring a lighter, fruity sweetness to the mix.
• Orange peel: Freshly grated zest brightens the filling with citrus notes.
• Orange juice: Adds moisture and acidity; a great alcohol-free alternative to rum.
• Ground cinnamon: A warming spice that complements the figs perfectly.
• Apricot preserves: Helps bind the filling and adds a glossy sweetness.
• Additional egg: Used for the egg wash to create a golden finish.
• Coarse sugar: Sprinkled on top for sparkle and extra crunch.

Step-by-Step Instructions for Fig Bundles

Let’s get cooking!

1. Start by making the dough in a large bowl. I beat the softened butter with the sugar, baking powder, and salt until the mixture is creamy and well-combined. Then, I beat in the milk, egg, and vanilla extract. I gradually mix in the flour until a soft dough forms, then turn it out onto a clean surface and knead it gently just until it comes together. I divide the dough into four equal portions, wrap each one tightly, and chill them in the refrigerator for at least 30 to 60 minutes to make rolling easier.
2. While the dough chills, I prepare the filling. I place the trimmed figs, dates, pecans, raisins, orange peel, orange juice, preserves, and cinnamon into a food processor. I pulse the machine several times until everything is finely chopped and forms a thick, sticky paste. It should hold together well but still have some texture from the nuts and fruit.
3. When the dough is ready, I preheat the oven to 350°F and line a baking sheet with parchment paper. On a lightly floured surface, I roll out one portion of the dough into a thin rectangle, roughly 1/8-inch thick. I trim the edges to make a clean 10×8-inch rectangle, then cut it into 2-inch squares using a knife or fluted pastry wheel.
4. To assemble, I place half of the dough squares on the prepared baking sheet and spoon a rounded teaspoon of the fig filling into the center of each. For the remaining squares, I cut a small “X” in the center to let steam escape. I brush the edges of the filled squares with a mixture of egg and water, then place the cut squares on top, pressing the edges gently to seal the Fig Cookie Bundles.
5. Finally, I brush the tops of the assembled cookies with the egg wash and sprinkle them generously with coarse sugar. I bake them for 12 to 15 minutes, or until they turn a beautiful golden brown. Once baked, I transfer them to a wire rack to cool completely before serving or storing.

My Secrets for Perfect Fig Cookie Bundles

Make sure you chop the dried figs and dates roughly before adding them to the food processor so everything blends evenly. This ensures your Fig Cookie Bundles have a consistent texture without large chunks blocking the blade.

I always chill the dough thoroughly before rolling it out to prevent it from becoming too sticky or difficult to handle. If the dough feels too soft while you are working, pop it back in the fridge for ten minutes.

Don’t skip the egg wash and coarse sugar topping, as it adds a delightful crunch and professional finish to the Fig Cookie Bundles. It makes a huge difference in presentation and adds a lovely texture contrast to the soft filling.

How to Serve These Fig Treats

These cookies are absolutely wonderful alongside a hot cup of espresso or tea in the afternoon. The subtle citrus notes in the Fig Cookie Bundles really shine when paired with a warm beverage.

I also like to arrange them on a holiday dessert platter mixed with other festive treats for a beautiful presentation. They hold their shape well and look stunning with their golden, sugar-crusted tops.

Follow me on Pinterest for more easy, homemade inspiration!

Italian Style Fig Cookie Bundles

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• Author: Amelia Bryan
• Total Time: 1 hr 9 min
• Yield: 40 cookies
• Diet: Vegetarian

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Description

Buttery shortbread cookies filled with a spiced mixture of dried figs, dates, and nuts, finished with a sparkle of coarse sugar.

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Ingredients

• 1/3 cup pecans or almonds
• 1/4 teaspoon salt
• 1/4 cup milk
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup dried figs, trimmed and chopped
• 1 tablespoon baking powder
• 1/4 cup golden raisins
• 1 egg (for dough)
• 3 1/2 cups all-purpose flour
• 2 tablespoons apricot or orange preserves
• 1/3 cup chopped pitted dates
• 1 teaspoon finely grated orange peel
• 3/4 cup butter, softened
• 1 egg (for egg wash)
• 3 tablespoons orange juice
• 1 tablespoon water
• 1/2 teaspoon ground cinnamon
• Coarse sugar for topping

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Instructions

1. In a large mixing bowl, cream together the softened butter, granulated sugar, baking powder, and salt until smooth. Beat in the milk, one egg, and vanilla extract until well combined. Gradually add the flour, beating until a dough forms. Knead gently on a clean surface, divide into four portions, wrap, and chill for 45 minutes.
2. Combine the figs, dates, pecans, raisins, orange peel, orange juice, cinnamon, and preserves in a food processor. Pulse repeatedly until the mixture becomes a finely chopped, cohesive paste.
3. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll one portion of the chilled dough into a 1/8-inch thick rectangle on a floured surface. Trim to 10×8 inches and cut into 2-inch squares.
4. Place half the squares on the baking sheet. Add a teaspoon of filling to the center of each. Cut a small ‘X’ in the remaining squares. Whisk the second egg with water to make a wash.
5. Brush the edges of the filled squares with egg wash, place the ‘X’ cut squares on top, and press edges to seal. Brush the tops with egg wash and sprinkle with coarse sugar.
6. Bake for 14-16 minutes until golden brown. Cool on a wire rack.

Notes

The filling flavors deepen if made a day ahead. Store cookies in an airtight container at room temperature for up to a week.

• Prep Time: 55 min
• Chilling Time: 45 min
• Cook Time: 14 min
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 cookie
• Calories: 95
• Sugar: 8g
• Sodium: 45mg
• Fat: 3g
• Saturated Fat: 1.5g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 12mg

Keywords: Fig Cookie Bundles, Italian fig cookies, cucidati recipe, holiday baking, fruit filled cookies