Sicilian Fig Cookies

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Sicilian Fig Cookies Ingredients:

2 cups unbleached all-purpose flour
3/4 TSP baking powder
Pinch of salt
1/4 cup sugar
1/2 cup unsalted butter
1 X·large egg
1 TSP vanilla
1/4 CUP milk
1/2 cup dried figs, soaked in water, water drained off when ready to use
1/2 cup dried dates, pitted & chopped
1/2 cup raisins
1/4 cup honey
1/2 TSP cinnamon
1/4 cup orange marmalade
1/4 cup sliced almonds
1 large egg white beaten with 1 tablespoon water for egg wash
Colored non parell sprinkles
Parchment paper

Sicilian Fig Cookies
Sicilian Fig Cookies

Directions:
Preheat oven to 375. Mix together the flour, baking powder, salt & sugar, set aside. Mix together the egg, milk, butter and vanilla, set aside. Mince up (food processor works best) the dried fruit, honey. cinnamon, marmalade & almonds until finely chopped, set aside. The fruit mixture will be thick. Beat the butter and add the flour mixture until smooth. Tum the dough out onto a floured work surface and knead a few times. Shape into a ball and cut In four pieces. Work with one piece at a time leaving the others covered with plastic wrap. Roll the dough out to about 12 x 4. Cut oblong pieces about 3 inches long by 2 inches wide, you can make larger cookies if you wish or other shapes. Place about a tablespoon (add more If you make larger cookies) of fruit mixture on the end and roll and pinch the seam. On a parchment paper lined cookie sheet place seam side down and pinch the ends and curve it into a crescent. Make 3 small cuts with a knife on the bent side of the crescent. Brush with the egg wash and sprinkle with non parells.
Bake at 375 for about 17 mins until lightly brown. Makes about 35-40 cookies depending on how big you make them.