September Cookies: a delicious hug that tastes like autumn!
September, time for grape harvest, warm colors, and of course, figs!
And it is with this wonderful fruit that my beloved September Cookies are born, a real treat that encapsulates all the flavor of summer bidding us farewell and the welcoming of autumn knocking at the door.
Who doesn’t remember those delicious cookies filled with fig jam, perfect for breakfast or a snack? Here is my version, a bit homemade but with that extra touch that makes them simply irresistible.
Don’t worry, they’re not difficult to make at all! The magic lies in a soft and enveloping pastry that hugs a creamy and fragrant filling, made with fresh figs and a pinch of lemon zest.
Imagine the scent that will fill the house as they bake… pure happiness! They are perfect to dip in milk, accompany a steaming coffee or for tea with friends.
In short, a small indulgence that will make you fall in love at the first bite. Ready to get your hands in the dough and bring a bit of September magic to your table? Come, I’ll reveal all the secrets for perfect cookies!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: about 20 cookies
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for about 20-25 cookies
- 1 1/4 cups all-purpose flour
- 1/3 cup cornstarch
- 1/4 cup sugar
- 2 tbsps hazelnut flour
- 1/4 cup butter (cold)
- 1 egg
- 2 tbsps milk
- 1/2 tsp baking powder
- 10 1/2 oz purple figs (weight of cleaned flesh)
- 1/4 cup sugar
- 1/2 lemon zest
- 3/4 oz amaretti
Tools
- Kitchen Scale
- Mixer
- Parchment Paper
- Frying Pan
- Baking Tray
September Cookies Procedure
In a large bowl (or in the mixer), combine the all-purpose flour, cornstarch, hazelnut flour, baking powder, and sugar. Add the cold butter cut into pieces and start working until you get a sandy mixture. Add the egg and milk, and knead quickly until you get a smooth and homogeneous dough. Do not overwork the dough to avoid heating it! Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 20 minutes.
While the dough is resting, prepare the filling. Wash the figs, peel them, and get 10 1/2 oz of pulp. Cut the fig pulp into chunks and put it in a non-stick pan with the sugar and the grated zest of half a lemon. Mix well and cook over medium heat for about 15 minutes with the lid on until you get a consistency similar to a thick compote. Once ready, add the finely chopped amaretti in the mixer and mix well. Let cool completely at room temperature.
Take the dough out of the fridge. Roll it out on a lightly floured sheet of parchment paper, and flatten it with your hands to give an initial shape. Cover with another sheet of parchment paper and use a rolling pin to roll out a rectangle of about 10 x 8 3/4 inches and a thickness of 1/4 inch. Trim the edges. Cut the rectangle in half along the longer side.
Evenly distribute the fig compote in the center of each half. Gently close the two edges of the dough towards the center, creating a “wallet closure” that completely wraps the filling. Transfer the two rolls with the parchment paper onto a tray and place them in the fridge for 1 hour or in the freezer for 30 minutes: this will help you cut them more easily.Preheat the static oven to 356°F. Retrieve the rolls from the fridge (freezer). With the help of a ruler, measure blocks of about 1 1/2 inches and mark with a small cut. Cut each 1 1/2-inch block to obtain your filled cookies. Arrange them on a baking sheet lined with parchment paper, with the closure facing downwards. Score lines on the surface with a fork (you can also skip this step). Let the cookies rest again in the refrigerator for 15-20 minutes.
Bake the cookies in the preheated static oven at 356°F for about 16 minutes. The surface will remain light, but the base will be slightly golden. Once cooked, let them cool completely on the baking sheet before handling them, as they are very soft when warm and may break.
Notes on Ingredients
Figs: The weight of 10 1/2 oz refers to the cleaned pulp. To get this quantity, you will need about 10 medium-sized figs. If the figs are very large, you will need fewer. It is essential that they are fresh and well-ripened for a sweet and fragrant filling.
Hazelnut flour: If you can’t find it, you can replace it with the same weight of almond flour for a different but equally pleasant flavor.
Amaretti: You can replace them with ladyfingers. They serve to absorb excess moisture from the figs and give structure to the filling. If you don’t have them, hazelnut flour is a great alternative. You can also use finely crushed dry biscuits.
Storage
The September Cookies keep perfectly in an airtight container at room temperature for 5-7 days. Thanks to the fig compote filling, they will remain soft for a long time.
Variations and Alternatives
With other fruits: You can try this recipe with other seasonal fruits for the filling, such as plums or apricots (in this case, you may need to adjust the sugar amount depending on the sweetness of the fruit).
Cookies with chocolate chips: For an extra tasty touch, add 50g of chopped dark chocolate chips to the cooled fig filling. The contrast will be delicious!
Different flavors: Instead of lemon zest, you can use a pinch of cinnamon or vanilla to flavor the fig filling.
Usage and Pairings
These cookies are ideal for breakfast, dipped in milk or coffee, or for a tasty snack with a good hot tea. They are also perfect for accompanying a coffee in the afternoon or as a small dessert at the end of a meal. With a good glass of passito or dessert wine, they become a truly refined end-of-meal treat.
Origins and History of the Recipe
The “September Cookies” are sweets that evoke the peasant tradition when seasonal fruits were used to make preserves and sweets to enjoy during the winter. Figs, abundant at the end of summer, were the protagonists of many preparations. The very name, “September,” recalls the time of their harvest and the magic of that month that marks the transition between two seasons. Their simplicity and genuine filling make them a timeless classic of homemade pastries.
A Moment for You: The Perfect Break
Imagine: the warm light of the September sun filtering through the window, a steaming cup of tea or coffee, and one of these fragrant cookies. A small daily luxury that gives you a moment of peace and sweetness. Making them is already part of the treat: the scent spreading in the kitchen, the satisfaction of creating something good with your own hands. Every bite is a small journey in flavor, a break from the hustle and bustle of the day. It’s not just a cookie; it’s a small ritual, a moment of happiness just for you.
FAQ (Questions and Answers)
1. My dough is too sticky, what can I do?
If the dough is too sticky, you can add a teaspoon of flour at a time, working quickly, until you reach the desired consistency. Remember that it’s a soft dough, so it shouldn’t be too hard. Also, make sure the butter is cold and do not work the dough for too long.
2. Can I use ready-made fig jam for the filling?
Of course! If you’re short on time, you can use ready-made high-quality fig jam. In this case, omit the sugar and ladyfingers in the filling preparation and use about 300-350 g, ensuring it is thick enough.
3. The cookies opened during baking, why?
This can happen if the “wallet closure” was not well sealed or if the dough was not cold enough before cutting. Make sure to press the edges of the dough well when wrapping the filling and do not skip the freezer step, it is essential to stabilize the rolls before cutting and baking.
