The Irresistible Fig Cookies are sweet treats that are very easy to prepare, soft and fragrant, perfect for tea time or dipping in milk. They are truly delicious, I recommend making a double batch because once you start eating them, you won’t be able to stop! They are different from soaking cookies without ammonia and butter, but they are still super tasty. Now, I’ll leave you with the cookie recipe, but make sure you have everything in your kitchen pantry and go make them.

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Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 25
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer, Autumn

126.32 Kcal

calories per serving

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Energy 126.32 (Kcal)
Carbohydrates 19.35 (g) of which sugars 9.16 (g)
Proteins 2.00 (g)
Fat 5.06 (g) of which saturated 3.16 (g)of which unsaturated 1.77 (g)
Fibers 0.79 (g)
Sodium 23.83 (mg)

Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 eggs (small)
2 1/2 cups all-purpose flour
9 tbsps butter
1/2 cup sugar
1 2/3 cups figs
1/3 cup cookies
1/4 cup brown sugar
to taste lemon zest
to taste powdered sugar

Tools

1 Stand Mixer

How to make Irresistible Fig Cookies

In a stand mixer, combine the flour, sugar, eggs, and butter. Start kneading until a firm dough is formed.
Let it rest in the refrigerator for at least 1 hour covered with plastic wrap.
Prepare the filling: Peel the figs and mash them with a fork in a pan.
Add the sugar and grated lemon zest and mix.
Let it cook for about ten minutes. Meanwhile, coarsely crumble the cookies by hand.
After the cooking time, combine the cookies with the fig mixture and mix until fully combined. Transfer everything to a bowl and let it cool at room temperature.
Take the dough out of the refrigerator and roll it out with a rolling pin to create a sheet about 0.2 inches thick.
You should get a square of about 12×12 inches. Then cut 3 strips 4 inches wide and 12 inches long.
Take the mixture and place it on the first strip, leaving a few inches from the edge, then fold the strip over itself, forming a filled roll.
Repeat the same operation for the other two strips of dough and with any leftover dough. Let the rolls rest in the freezer for about 10 minutes.
After the resting time, cut the rolls into cubes.
Transfer all the cookies to a baking sheet lined with parchment paper, well-spaced apart, and bake in a preheated oven with static mode at 356°F for about 15-20 minutes. Remove from oven and dust with plenty of powdered sugar.