Ingredients for Cuciadate Italian Fig Cookies
- Dried Figs
- Maraschino Cherry
- ½ cup pecan halves
- 2 tablespoons amaretto liqueur
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 cup powdered sugar
- 2-3 tablespoons water
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How to Make Cuciadate Italian Fig Cookies
- Blend 1 cup dried figs, ½ cup pitted maraschino cherries, ½ cup pecan halves, and 2 tablespoons amaretto liqueur until a smooth paste forms.
- Set the fig mixture aside.
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1 cup granulated sugar.
- Cut in 1 cup (2 sticks) unsalted butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and ¼ cup milk until just combined. Do not overmix.
- On a lightly floured surface, roll out the dough into a ⅛-inch thick rectangle.
- Cut the dough into 2x4-inch rectangles.
- Place about 1 teaspoon of the fig filling onto the center of each rectangle.
- Fold the dough over to form a short log, pinching the ends to seal. Place seam-side down on a baking sheet.
- Bake for 18-20 minutes, or until the edges are lightly golden brown. Avoid overbaking!
- Let the cookies cool completely on a wire rack.
- For the icing, whisk together 1 cup powdered sugar with 2-3 tablespoons of water, adding water gradually until you reach a smooth, spreadable consistency.
- Drizzle or spread the icing over the cooled cookies.
- Decorate with sprinkles (optional).
- Store in airtight tins for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
33g
Fat
16g
Carbs
7g
