Italian Fig Cookies Recipe | Epicurious.Com

Step 1

PreparationMake 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.

Step 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.

Step 3

Form cookies: Preheat oven to 350°F.

Step 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.

Step 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.

Step 6

Make icing while first batch of cookies bake: Whisk together confectioners sugar, vanilla, and enough orange juice to make a pourable icing.

Step 7

Brush icing on warm cookies and decorate with nonpareils (if using), then cool completely.

Step 8

Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).

Step 9

Cooks' notes:• Filling can be made 1 week ahead and chilled, covered.

Step 10

• Dough can be chilled, wrapped in plastic wrap and then foil, up to 3 days.

Step 11

• Cookies keep, layered between sheets of wax paper or parchment paper, in an airtight container at room temperature 1 week.