Italian Fig Cookies

in #food6 years ago

Italian-Fig-Cookies-Cucidati-3.jpg

Ingredients:

For the dough:
1/2 cup unsalted butter room temperature
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon baking soda
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 3/4 cups unbleached all-purpose flour

For the fig filling:
1 cup dried diced Calimyrna or Mission figs stems removed (6 or 7 ounce package)
1/2 cup chopped pitted dates finely chopped (or substitute raisins if preferred)
1/2 cup orange juice fresh squeezed (about 1 orange)
1/3 cup diced candied orange peel
2 tablespoons granulated sugar
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/3 cup blanched almonds chopped fine
2 tablespoons dark spiced rum or Grand Marnier orange liqueur

For the lemon glaze:
1 cup powdered sugar, sifted
2 to 3 teaspoons lemon juice, just enough to make a glaze you can slowly drizzle
Sprinkles for decoration if desired

Instructions:

To prepare the dough:
1.Place the margarine to a blending dish and beat on medium-rapid with an electric blender for 1 minute. Include the granulated sugar, dark colored sugar and preparing pop. Beat until consolidated. Include the egg, vanilla and salt and blend until consolidated. Rub the sides of the bowl and beat again for a couple of moments. Include the flour in three augmentations, blending on low to fuse.

2.Partition the batter fifty-fifty and frame each into a little rectangle. Wrap the mixture in plastic wrap and refrigerate for no less than 3 hours or overnight.

To prepare the filling:
1.In a little pot, consolidate the figs, dates, squeezed orange, sweetened orange peel, sugar, lemon get-up-and-go and cinnamon. Heat the blend to the point of boiling finished medium-high warmth. Decrease the warmth to medium-low and stew for 5 to 8 minutes or until the point when organic product is delicate and the blend is thick. Expel from the warmth and include the cleaved whitened almonds and 2 tablespoons Grand Marnier, if utilizing. Put aside to cool to room temperature. Cover with plastic wrap once cooled until required.

2.To gather and prepare the treats, preheat stove to 375 degrees. Line a preparing sheet with material paper and put aside. Expel the batter from the fridge and enable it to rest for 10-15 minutes before taking off.

3.Place a bit of wax or material paper (no less than 14x10 inches) on a spotless work surface. Delicately clean with flour. Move one part of the mixture into a 10x8-inch rectangle. Cut every rectangle into two 10x4-inch strips. Segment 1/4 of the filling down the focal point of each strip (in an adjusted hill). Utilize the material paper as a guide and bring one long side of the mixture up and over the filling. Rehash with the contrary side framing a tube and encasing the filling. The batter should cover marginally over the filling. Delicately seal the edges.

4.Precisely exchange the filled strips to the readied heating sheet putting them appear to be side down on the dish. Heat for 12 minutes or until delicately cooked.

5.Expel from the stove and quickly cut each strip (utilizing a substantial thin blade) corner to corner into 1-inch pieces. Exchange the treats to a wire rack to cool.

For the lemon glaze:
1.Consolidate the powdered sugar and lemon squeeze in a little bowl and rush until smooth. Shower on every treat at that point top with hued sprinkles if wanted.

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