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