Step aside, Fig Newtons.
These fig-stuffed, sprinkle-topped cookies are true crowd-pleasers!
This alternative dried fruit is also naturally chewy, sweet, and uber-versatile.
Credit:Rachel Marek
Case in point: Weve recently celebrated dried figs in everything frombrunch casserolestobaked brie appetizerstosavory thumbprint cookies.
Ahead, discover how to make Cuccidati (Italian Fig Cookies) to add to yourChristmas cookieplatter this year.
What Are Cuccidati?
When you hear stuffed cookies, chances are high that your imagination might jump toOreos.
Cuccidati (pronounced koo-chee-dah-tee) are among them.
A food processor does all the mixing for you for both the fillingandthe dough.
Cover and process until fruit is finely chopped.
Test Kitchen Tip:If you have a small food processor, you may need to work in batches.
Mixture should be a thick-jammy consistency.
If needed, add water, 1 teaspoon at a time.
Cover and chill while preparing dough.
Test Kitchen Tip:The filling can be made ahead and chilled up to 3 days.
Add butter and shortening and pulse until crumbly.
Knead
Turn dough onto a well-floured surface and knead until smooth.
Wrap in plastic wrap and refrigerate for 1 to 2 hours.
Form Cookies
When ready to bake, preheat the oven to 375F.
Turn dough onto a floured surface and cut into 4 pieces.
Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick.
Trim off any excess to form straight edges.
Dampen the edges of the dough with water and fold the right edge over the filling.
Cut the log diagonally into 1 1/2-inch pieces.
Make 2 slits in the top of each cookie to allow steam to escape.
Transfer to a parchment-lined baking sheet.
Bake
Bake until golden on the bottom and cooked through, 12 to 14 minutes.
Remove from the oven and let cool completely.
Repeat to form, cut, and bake remaining cookies.
Allow to dry for at least 20 minutes before serving.
2,000 calories a day is used for general nutrition advice.
