Tasty Figgy Goodness

Sicilian stuffed cookies mix dried figs, raisins, and spices, all tucked into a soft, buttery crust. These traditional Cucidati treats come from Italian family celebrations where the honey-sweetened fruit mix and gentle pastry create an amazing snack. The blend of sweet fruit, warm spices, and citrus peel makes a cookie that works great for big events or just sharing with family.

When I baked these last Christmas, my house filled with the most amazing smell of cinnamon, cloves, and citrus. My kids couldn't even wait for them to cool down and grabbed several right off the rack!

Cookie Ingredients

• All-purpose flour: gives just the right soft feel while still being strong enough to hold all that yummy filling
• Butter: adds that lovely richness and makes them melt away in your mouth, which makes these treats so good
• Orange zest: in the mix gives a light citrus touch that goes great with the sweet fig center
• Dried figs: make up the main part of the filling, giving natural sweetness and that classic figgy bite with tiny crunchy seeds
• Walnuts: add a nice crunch and nutty taste that cuts through the sweetness of the fruits
• Honey: holds the filling together while adding flowery sweetness that makes the natural fig flavor even better
• Warming spices: such as cinnamon, cloves and nutmeg bring that cozy, old-world flavor that makes these cookies stand out
• Lemon zest: adds a fresh citrus kick to the filling that balances out the sweetness

Baking Instructions

Prepare Your Dough:

Start by mixing your flour, baking powder, and salt in a bowl until they're all combined. This makes sure your cookies will rise evenly.

Create Butter Mixture:

In your biggest bowl, beat your soft butter and sugar together until it looks way lighter and fluffier. This puts air in the mix for that soft bite we want.

Incorporate Wet Ingredients:

Put your eggs in one at a time, letting each one mix in fully before adding another. Then stir in the vanilla and fresh orange peel until you can smell that amazing scent.

Complete Dough Formation:

Slowly add your flour mix to your wet stuff, stirring gently just until mixed. Don't overdo it or your cookies will get tough.

Rest Your Dough:

Cut your dough in half and wrap each piece in plastic. Let them chill in the fridge for an hour. This step makes the butter firm up and lets the dough relax.

Create Fruity Filling:

While waiting, throw your dried figs, raisins, and walnuts into a food processor. Pulse them until they're chopped small but still have some texture.

Season Your Filling:

Mix honey, cinnamon, cloves, nutmeg, and fresh lemon peel into your fruit mix. Pulse again until it's well mixed but not totally smooth. The little chunks make these cookies extra good.

Shape Your Cookies:

Roll each cold dough piece into a rectangle about ¼-inch thick on a lightly floured counter. Spread your fig mix down the middle of each dough strip in a straight line.

Form Cookie Logs:

Carefully fold the dough over the filling, pressing the edges to seal them tight. Cut these stuffed logs into one-inch pieces and place them on your baking sheet.

Bake To Perfection:

Put your cookies in the hot oven and bake for 15-20 minutes, until you see that nice golden brown color.

Add Finishing Touches:

After they cool, mix powdered sugar and milk until smooth for your glaze. Drizzle it all over your cookies and quickly add colorful sprinkles before it hardens.

The walnuts in this recipe are my favorite part. My grandma always said good walnuts make a huge difference - she'd crack her own from trees in her yard. Their slight bitter taste and crunch balances the sweetness just right and takes me back to those days in her kitchen.

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Perfect Pairings

Espresso:

Enjoy these fig-filled goodies with a strong cup of espresso for a true Italian moment.

Dessert Spread:

For tea time gatherings, put them on a multi-level plate with fresh fruits in season for a pretty dessert table.

Vin Santo:

Try them with a small glass of Vin Santo, a classic Italian sweet wine, for fancy occasions.

Cookie Variations

Dark Chocolate Twist:

Mix some dark chocolate chunks into the filling for a new take on this old-time cookie.

Nut-Free Option:

If you can't eat nuts, swap the walnuts for toasted sunflower seeds or just use more dried fruit.

Adult Version:

Try adding a spoonful of orange liqueur to the filling for grown-up parties.

Freshness Tips

Room Temperature Storage:

Keep these yummy cookies in sealed containers with parchment paper between layers so they don't stick.

Refrigeration:

To keep them longer, put them in the fridge for up to two weeks without losing any taste.

Freezing:

When you freeze them, lay them in single rows with parchment paper between in freezer containers.

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These stuffed fig cookies have turned into my special holiday treat through the years. There's something wonderful about when the spices hit the hot oven and fill the house with that special smell. Though they take some time to make, the happiness they bring is worth every minute. I've found that making them gives me almost as much joy as sharing them with my favorite people.

Frequently Asked Questions

→ Can I prepare the dough in advance?

Sure! You can keep the dough in the fridge up to 2 days or freeze it for a month. If frozen, just let it thaw in the fridge overnight before rolling and stuffing.

→ How should I shape them?

A classic way is laying filling in the middle of a rectangular dough, folding the sides over, and slicing. Another option? Roll dough around filling logs and slice into neat pieces.

→ Can figs be swapped for other fruits?

Absolutely. Dates, prunes, or dried apricots can stand in for figs. They’ll taste unique, but still amazing!

→ How long will these cookies last?

These cookies get better with age! Room temp storage is fine up to 5 days, the fridge will stretch that to 2 weeks, and they freeze beautifully for 3 months.

→ Why is my filling too crumbly or gooey?

Dried figs vary. If it's dry, mix in a bit of honey or orange juice. Too wet? Toss in extra nuts or a handful of cracker crumbs to balance it out.