This recipe has been handed down through my family for generations. My grandmother brought it over from Italy and passed it on to her children and grandchildren. These cookies are a tradition at Christmas and are wonderful with a hot cup of tea or coffee. My grandmother taught us to do these cookies in stages.We were taught to make the filling a day or two ahead of the cookies. Then, place the filling ,half full, into zip lock baggies, flatten and get all the air out before sealing the bag, and freeze or refrigerate. When you are ready to make the cookies, take the filling out of the baggie, and cut strips of filling with a long straight knife or a pizza cutter. It is then extremely easy to place the strips of filling on the rolled out dough that can be cut with a pizza cutter.
– 2 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 2 1/2 teaspoons baking powder
– 1/2 cup white sugar
– 1 cup unsalted butter
– 2 eggs
– 1/2 teaspoon vanilla extract
– 1/4 cup milk
– 2 cups chopped dried figs
– 1 cup raisins
– 1 large orange
– 1 cup dried cranberries & 1 cup dried apricots
– 1 cup honey
– 1/2 cup frangelico liqueur
1 teaspoon ground cinnamon
To make Pastry dough: Combine flour, sugar, baking powder and salt in a large mixing bowl. Add the butter, eggs, vanilla and milk. Stir into a smooth dough. Remove dough from bowl and shape into a circle. Cut into 4 equal pieces, wrap in plastic and chill.
To make the Filling: Use the zest and juice of the orange and place in large bowl. Mix in figs, raisins,cranberries and apricots. Process in food processor until evenly chopped. Stir in honey, frangelico and cinnamon, and set aside.
Preheat oven to 350 degrees F . Spray cookie sheets with baking spray.
Remove dough from refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface. Use a pastry brush and lightly brush top of each with cold water. About 1/3 of the way up from the bottom of the dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of the dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on cookie sheets. Repeat with remaining sections of dough.
Bake 15 to 18 minutes, or until tops are golden brown. Transfer the cookies to cool on wire cookie racks.While the cookies are cooling on the racks ,with a pastry brush or a spoon , brush the top of the cookies with the icing and let dry.
– 4 cups confectioners’ sugar
– 6 tablespoons milk
– 1/4 teaspoon orange extract * For icing: mix sugar, milk and extract to make a sugar glaze. *** One more easy clean up tip.I have stack-able cooling racks.If you have 3 or 4 cooling racks to stack on top of each other it is so much faster and easier to make iced cookies with. I place mine over a cookie tray or roasting pan.All the drippings drip into the pan for easy clean up.Store in tin containers and put a piece of waxed paper in between each layer.At the holidays tin cookie containers are sold with holiday designs.Let the kids put a bow on top and you are ready to give as gifts. This recipe makes 6 dozen.