Italian Fig Cookies (Print-Friendly Version)

Traditional fig cookies blend dried figs, pecans, and citrus zest for a festive, Italian-inspired treat. Keywords like dried fig recipes, Italian cookies traditional, and sun dried figs recipes highlight this delightful bake that's worth revisiting.

# Ingredients You’ll Need:

→ Cookie Dough

01 - 1/2 cup unsalted butter, softened
02 - 1/4 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 1 large egg, at room temperature
05 - 1 teaspoon vanilla extract
06 - 1 3/4 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt

→ Fruit Filling

09 - 2/3 cup finely chopped raisins
10 - 1/2 cup finely chopped pitted dates
11 - 1/2 cup finely chopped dried figs
12 - 1/2 cup orange juice
13 - 1/3 cup finely chopped dried cherries or dried cranberries
14 - 2 teaspoons granulated sugar
15 - 1 teaspoon freshly grated lemon zest
16 - 1/4 teaspoon ground cinnamon
17 - 1/2 cup finely chopped pecans

→ Glaze

18 - 3/4 cup confectioners' sugar
19 - 2 to 3 teaspoons freshly squeezed lemon juice

# How to Make It:

01 - In a medium saucepan, combine raisins, dates, dried figs, orange juice, dried cherries or cranberries, sugar, lemon zest, and cinnamon. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 4 to 6 minutes, stirring occasionally, until the fruit is tender and most liquid is absorbed. Remove from heat, stir in pecans, and allow the mixture to cool to room temperature.
02 - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing just until combined.
03 - Divide the dough in half. On a lightly floured surface, roll each half into a rectangle about 7 x 10 inches. Spread half of the cooled fruit filling evenly over each rectangle, leaving a 1/2-inch border. Fold the sides over the filling and gently press to seal. Transfer the filled rectangles to a parchment-lined baking sheet, seam side down.
04 - Preheat the oven to 375°F. Bake the filled dough rectangles for 10 to 15 minutes, or until golden brown. Remove from the oven and cool slightly on the baking sheet.
05 - Once slightly cooled, use a sharp knife to cut each rectangle diagonally into 1-inch strips. Transfer the cookies to wire racks and allow to cool completely.
06 - In a small bowl, mix confectioners' sugar with 2 to 3 teaspoons of lemon juice until smooth and pourable. Using a spoon, drizzle the glaze over the cooled cookies. Let the glaze set before serving.

# Extra Suggestions:

01 - For easier assembly, chill the dough in the refrigerator for 30 minutes before rolling out.

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