Every year I make everyone’s favorite cookie. This cookie is my Nana favorite cookie. I wanted to make them to honor her memories and hope that she is enjoying many more cookies in heaven. The delicate sweet cookie is a nice break from a holiday that is saturated in extremely sweet flavors. It is the perfect addition to any Christmas night spent around the fire, listening to stories and sipping hot chocolate. Here’s to you Nana, who taught me how to tell stories and always let me eat chocolate for breakfast.
Ingredients of the Italian Fig Cookie
- 2-3/4 Pamela’s Gluten-Free Baking Flour cup
- 1 Tablespoon baking powder
- 1 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 6 Tablespoon butter, cold
- 2 eggs
- 2 teaspoon vanilla
- 1/2 cup cold water
Ingredients for the Fig Filling:
- 12 oz dried figs
- 1/4 cup almonds
- 3 Tablespoon apricot preserves
- 2 Tablespoon orange juice
Ingredients the Glaze:
- 1 cup powdered sugar
- 2 Tablespoon milk or water
- 1/2 teaspoon vanilla
The Creation of the Italian Fig Cookies
- Preheat the oven to 350°F
- In a stand mixer, add the gluten-free flour, baking powder, powdered sugar and salt. Mix until well combined.
- Add the butter in and mixer until the butter resembles a small crumble.
- In a separate bowl whisk together the eggs, water and vanilla.
- Add to the food processor and mix until just mostly combined.
- Allow to rest for a few minutes.
- While the dough is resting, make the filling.
- Into a food processor add the almonds and figs. Pulse until roughly chopped.
- Add the apricot preserves and orange juice and mix until finely chopped. It will resemble a thick fig jam with fairly large pieces of fig. Set aside.
- Cut the ball of dough into 6 pieces. Roll each piece into a smaller ball.
- Roll the dough into a log, then lightly press down onto a floured surface. Using a rolling pin, roll the dough into a strip about 1- 1 1/2 inches wide and a 1/4 inch thick.
- Line the center with a bit of the filling.
- Fold each side of the dough over top the filling and gently press the dough together to seal it. You may need to use water to make the seal stick.
- Roll into a smooth log. Cut into bite size cookies. Repeat until all the dough is filled.
- Bake for 14 mins or until just lightly golden. Cool completely.
- While the cookies bake prepare the glaze. Mix together the powdered sugar, milk and vanilla extract in a small bowl.
- Put them all onto a large cookie sheet so the cookies are touching. Drizzle the glaze over each cookie and sprinkle with those fun nonpareils. Pop into a fridge for 10 minutes to harden completely.
- Serve and enjoy.