September Cookies: a delicious embrace that tastes like autumn!
September, time for grape harvest, warm colors, and of course, figs!
And it’s with this wonderful fruit that my beloved September Cookies are born, a true treat that encapsulates all the flavor of summer bidding us farewell and the welcome of autumn knocking on the door.
Who among you doesn’t remember those delicious cookies filled with fig jam, perfect for breakfast or a snack? Well, this is my version, a bit homemade but with that extra touch that makes them simply irresistible.
Don’t worry, they are not difficult to prepare at all! The magic lies in a soft and enveloping shortcrust that embraces a creamy and fragrant filling made with fresh figs and a pinch of lemon zest.
Imagine the aroma that will fill the house as they bake… pure joy! They are perfect for dipping in milk, to accompany steaming coffee, or for tea with friends.
In short, a little indulgence that will make you fall in love at the first bite. Ready to get your hands in the dough and bring a little 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
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1 tbsp hazelnut flour
- 4 tbsps butter (cold)
- 1 egg
- 2 tbsps milk
- 1/2 tsp baking powder
- 10 1/2 oz purple figs (weight of cleaned pulp)
- 1/4 cup sugar
- 1/2 lemon zest
- 3/4 oz amaretti cookies
Tools
- Kitchen Scale
- Mixer
- Parchment Paper
- Pan
- Baking Tray
Procedure SEPTEMBER COOKIES
In a large bowl (or stand 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 texture. 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 rests, prepare the filling. Wash the figs, peel them, and obtain 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 moderate heat for about 15 minutes with the lid on, until you get a consistency similar to a thick compote. Once ready, add the finely crushed amaretti cookies and mix well. Let cool completely at room temperature.
Take the dough from the fridge. Roll it out on a lightly floured sheet of parchment paper and use your hands to shape it initially. Cover with another sheet of parchment paper and use a rolling pin to obtain a sheet in the shape of a rectangle about 10 x 8.7 inches and a thickness of about 1/5 inch. Trim the edges. Cut the rectangle in half along the longer side.
Spread the fig compote evenly in the center of each half. Gently fold the two edges of the dough towards the center, creating a “wallet closure” that completely encloses 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). Using a ruler, measure blocks of about 1.5 inches and mark with a small cut. Cut each block to obtain your filled cookies. Arrange them on a baking tray lined with parchment paper, with the closure facing down. Score lines on the surface with the tines of a fork (optional). Let the cookies rest in the fridge again 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 baked, let them cool completely on the tray before handling them, as they are very soft when hot and might break.
Notes on Ingredients
Figs: The weight of 10 1/2 oz refers to the cleaned pulp. To obtain 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 substitute it with the same weight of almond flour for a different but equally pleasant flavor.
Amaretti: You can replace them with ladyfingers. They help absorb the excess moisture from the figs and provide structure to the filling. If you don’t have them, hazelnut flour is an excellent alternative. You can also use finely crushed dry biscuits.
Storage
September Cookies keep perfectly in an airtight container at room temperature for 5-7 days. Thanks to the fig compote filling, they remain soft for a long time.
Variations and Alternatives
With other fruit: You can try this recipe with other seasonal fruits for the filling, such as plums or apricots (in this case, you might need to adjust the amount of sugar based on the fruit’s sweetness).
Cookies with chocolate chips: For an extra indulgent touch, add 50g of chopped dark chocolate chips to the cooled fig filling. The contrast will be delicious!
Different aromas: 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 cup of tea. They are also perfect to accompany an afternoon coffee 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 to a meal.
Origins and History of the Recipe
“September Cookies” are sweets that evoke rural tradition, when seasonal fruits were used to prepare preserves and sweets to enjoy during the winter. Figs, abundant at the end of summer, were the stars of many preparations. The name itself, “settembrini,” recalls the period 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 pastry.
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 pampering: the aroma that spreads in the kitchen, the satisfaction of creating something good with your hands. Every bite is a little journey in flavor, a break from the hustle and bustle of the day. It’s not just a cookie; it’s a little 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 don’t 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 high-quality ready-made fig jam. In this case, omit the sugar and ladyfingers in the filling preparation and use about 300-350g, ensuring that 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 crucial to stabilize the rolls before cutting and baking.
