Sicilian Fig Cookies
I absolutely love the holiday season!! In every way, the season is a magical and happy time! Through the bustle of it all, I remind myself I am not overwhelmed… I’m overblessed! I’m blessed with a sweet, loving daughter, a caring and kind son, and two little chihauhaus that love me endlessly! And just when I least expect it….surprises come my way, like a visit from The Fairy Hobmother!!
The Fairy Hobmother from Appliances Online with the “Best Washing Machine” stopped by my blog after seeing me at both John from The Bartolini Kitchens and Lisa at Smart Food and Fit. She definitely has a sweet tooth and was particularly taken by my White Chocolate Hazelnut Cranberry Cheesecake!! And as her mission is to bring joy and happiness to the world’s bloggers by providing teats for great hard work in the blogosphere, she awarded me with an Amazon Gift Card!!
If you would like to have The Fairy Hobmother visit your blog, make sure to leave me a comment and make a wish! Your wish may come true with a visit from her too!!
I think she’d like these fig cookies. You certainly do not need to be Italian to enjoy them. Another family recipe, made with love and just enough sprinkles :) They are always well received on any cookie tray and at every party! Santa approved too!
Sicilian Fig Cookies
For the dough:
2 ½ cups unbleached all purpose flour
¼ teaspoon baking soda
1/2 teaspoon salt
¼ cup unsalted butter
1 cup sugar
2 eggs, room temp
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1 teaspoon anise extract
For the filling:
½ cup dried figs – cover with boiling water and allow to soak for 20 minutes, drain
½ cup raisins
½ cup walnuts
½ cup dates
½ cup dried apricots
1/3 cup apricot preserves
3 tablespoons dark rum
1 teaspoon cinnamon powder
½ teaspoon ground cloves
** optional – 1/4 cup mini chocolate chips!
For the dough: Combine the flour, soda and salt in a medium bowl and set aside. In a large mixing bowl, cream together the butter and sugar. Add the eggs one at a time beating well. Stir in the cream, vanilla and anise. Add in the dry ingredients, combine well. Wrap the dough in waxed paper and chill in the refrigerator several hours or overnight.
For the filling: Combine all the ingredients in a food processor and process until smooth and slightly chunky. Can also be made ahead and refrigerated.
To make the fig cookies: Preheat oven to 400 degrees. Divide the dough and the filling in 4 sections. Working with one dough at a time, roll the dough into a long, narrow rectangle, about ¼ inch thick. Form the filling into a thin log the same size as the dough. Place the filling in the center of the dough folding the dough over the filling sealing the ends. Cut into small pieces and place on parchment lined baking sheets. Repeat with all 4. Bake for 8-10 minutes until lightly brown. Cool on wire rack.
For the frosting: Melt 1 tablespoon of butter in a large bowl. Add in ½ lb confectioners’ sugar and about ¼ cup milk. Stir in the milk slowly to reach desired consistency. Brush on cookies and sprinkle with red and green sugar. Makes 5-6 dozen cookies, depending on size of cookies.