Italian Fig Cookies Recipe

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Italian Fig Cookies
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Ingredients
24
Count
Nutrition
1949
Calories
Total time
600
Minutes
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Ingredients:

Directions:

  1. Make filling: Pulse figs and raisins in a food processor until finely chopped, then stir together with remaining filling ingredients in a bowl. Chill, covered, at least 8 hours.
  2. Make dough: Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add eggs, milk, vanilla, and zest and stir with a fork until a soft dough forms. Halve dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap. Chill until firm, at least 8 hours.
  3. Form cookies: Preheat oven to 350°F.
  4. Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15- by 14-inch rectangle on a well-floured surface with a floured rolling pin. Trim to a 13- by 10-inch rectangle (chill trimmings), then cut into 4 (10- by 3 1/4-inch) strips. Arrange 1/3 cup filling in a 1-inch-wide log lengthwise down center of each strip, then fold sides of each strip up over filling to enclose it, pinching edges together to seal. Turn rolls seam-sides down and press gently to flatten seams. Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling.
  5. Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. Transfer cookies to racks and cool until warm, about 10 minutes.
  6. Make icing while first batch of cookies bake: Whisk together confectioners sugar, vanilla, and enough orange juice to make a pourable icing.
  7. Brush icing on warm cookies and decorate with nonpareils (if using), then cool completely.
  8. * Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).
  9. Cooks' notes: • Filling can be made 1 week ahead and chilled, covered.
  10. • Dough can be chilled, wrapped in plastic wrap and then foil, up to 3 days.
  11. • Cookies keep, layered between sheets of wax paper or parchment paper, in an airtight container at room temperature 1 week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1949.3 Kcal (8161 kJ)
Calories from fat 889.85 Kcal
% Daily Value*
Total Fat 98.87g 152%
Cholesterol 270.11mg 90%
Sodium 532.59mg 22%
Potassium 964.48mg 21%
Total Carbs 247.69g 83%
Sugars 141.73g 567%
Dietary Fiber 13.02g 52%
Protein 25.24g 50%
Vitamin C 6.3mg 10%
Vitamin A 0.9mg 30%
Iron 4.5mg 25%
Calcium 379.2mg 38%
Amount Per 100 g
Calories 396.44 Kcal (1660 kJ)
Calories from fat 180.97 Kcal
% Daily Value*
Total Fat 20.11g 152%
Cholesterol 54.93mg 90%
Sodium 108.32mg 22%
Potassium 196.15mg 21%
Total Carbs 50.37g 83%
Sugars 28.82g 567%
Dietary Fiber 2.65g 52%
Protein 5.13g 50%
Vitamin C 1.3mg 10%
Vitamin A 0.2mg 30%
Iron 0.9mg 25%
Calcium 77.1mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 46.4
    Points
  • 54
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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