Fig-stuffed cookies are essential Sicilian holiday sweets. Sometimes dressed with icing and sprinkled with nonpareils, these egg wash–glazed X-shaped ones offer a fantastic little twist.
- Portion size 48 servings
- Credits : Holiday Cookies 2010
MethodClick here for step-by-step photos of this recipe.
In food processor, pulse together flour, sugar, baking powder and salt. Add butter; pulse until in fine crumbs. Add eggs; pulse just until dough comes together. Flatten into disc. Wrap and refrigerate for 30 minutes.
Filling: In small bowl, microwave raisins and water on high for 30 seconds; stir and let cool.
In food processor, combine raisins and any liquid, figs, orange peel, pine nuts, rum, orange rind, cinnamon and cloves. Pulse until fairly smooth.
Divide dough into 6 pieces. On lightly floured surface, roll out each piece into 12- x 3-inch (30 x 8 cm) rectangle.
On floured surface, roll generous ¼ cup (60 mL) filling into 12-inch (30 cm) long log; place in centre of 1 rectangle. Bring sides of dough up over filling and pinch edges together to seal; gently roll into 16-inch (40 cm) log. Cut log into 2-inch (5 cm) thick slices. Repeat with remaining dough and filling.
To create X shapes, make ½-inch (1 cm) slit in centre of both ends of each slice; pull sides apart to create X. Place on parchment paper–lined baking sheets.
Mix egg yolk with water; brush over cookies. Bake in 350°F (180°C) oven until light golden, about 20 minutes. Transfer to racks and let cool completely.
Nutritional facts PER COOKIE: about
- Sodium 31 mg
- Protein 1 g
- Calories 81.0
- Total fat 3 g
- Potassium 77 mg
- Cholesterol 17 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
- Iron 4.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 2.0