Best 20 Fig Cookies Recipes

ITALIAN FIG COOKIES I

Steps:

• To Make Dough: Cream sugar and shortening. Add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency. (This takes a while and you will get a workout, but you'll know when it's right.)
• To Make Filling: Cut up figs, orange, and apple into small pieces. (It is easier to grind this way). Grind figs, raisins, orange, and apple. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. (I do not use the water, the juice from the apple and orange are enough). The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, I sprinkle them in over the mixture and mix (knead) it in by hand. STICKY! But good.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll out some dough. (should be kind of thin). Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes. (Dough makes good cookies without the filling also). Wonderful with coffee.

FIG-FILLED COOKIES

Steps:

• In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours., In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature., Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.

FRESH FIG COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream sugar and shortening and add beaten egg.
• Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts.
• Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.

FIG AND WALNUT COOKIES

Steps:

• For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
• Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
• Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
• Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
• Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.

ITALIAN FIG COOKIES

Steps:

• To make the filling, in a food processor, combine the figs, dates and raisins and process to finely chop. Place the mixture in a medium bowl, add remaining filling ingredients and stir to combine. Cover and refrigerate for at least 8 hours.
• To make the dough, in a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of mixture resembles coarse meal.
• In a medium bowl, beat the egg, milk and vanilla together. Add to the dry mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 4 pieces, cover, and refrigerate for 45 minutes.
• Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets.
• On a lightly floured surface, one at a time, roll out each piece of dough into a 12-inch square. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn the cookies seam-sides down and press gently to flatten the seams. With a floured knife, cut the logs crosswise into 1 1/2-inch-wide slices and arrange 1/2-inch apart on the prepared baking sheets. Brush with egg wash and decorate with colored sprinkles. Bake until golden brown, about 20 minutes.
• Transfer to wire racks to cool. Serve warm or at room temperature.

FIG NEWTON-ISH COOKIES

Steps:

• Combine whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
• Beat butter, brown sugar, and honey together in a large bowl until light and fluffy. Add egg, orange zest, and vanilla extract; beat until thoroughly combined. Add flour mixture in 3 batches, mixing until just combined and dough is very soft and sticky.
• Wrap dough in plastic wrap. Pat into a disk and refrigerate, 4 hours to overnight.
• Place figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg in a medium saucepan. Bring filling mixture to a simmer over medium heat, stirring occasionally. Cook until figs are softened and fall apart easily when pressed with a spoon, about 15 minutes. Remove from heat and cool for 10 minutes.
• Place filling mixture into a blender or food processor and puree until smooth. Pour puree into a glass container and let cool completely until filling has a spreadable consistency. Refrigerate until ready to use.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place a piece of parchment paper on a work surface and generously flour the paper and a rolling pin. Roll out the chilled cookie dough into a 10x14-inch rectangle about 1/4 inch thick. Continue to flour the parchment and rolling pin as necessary. Divide dough into 4 strips about 3 1/2 inches wide by 10 inches long.
• Divide the fig filling among the strips of dough. Spread filling lengthwise down the center of each piece, leaving about 1/2 inch of space on the sides. Gently pull one side of the dough halfway over the filling. Repeat with the opposite side and pinch to seal in the filling to form a cookie log about 1 inch wide and 10 inches long.
• Gently roll the log over so it's seam-side down. Brush off any excess flour and gently press the top of the roll to flatten slightly. Repeat this process with the other dough strips.
• Brush off any excess flour from the top of, and in between, the cookie logs. Gently lift the parchment paper, with the cookies still on it, onto a baking sheet. Arrange logs about 1 inch apart on the baking sheet.
• Bake in the preheated oven until cookies just begin to brown and feel slightly crispy to the touch, 20 to 25 minutes. Let cookies cool for 5 minutes. Use a serrated knife to slice each log into 8 pieces about 1 1/4 inch long and 1 inch wide. Let cookies cool completely, at least 40 minutes.
• Store cooled cookies in an airtight container until softened, 8 hours to overnight.

SICILIAN FIG COOKIES (BUCCELLATI)

Steps:

• Dough: In a food processor, pulse together flour, granulated sugar, baking powder, and salt. Add butter and pulse until the largest pieces are the size of peas. Add eggs, 1 tablespoon milk, vanilla, and orange zest; pulse until a dough forms. If dough seems dry, add remaining 1 tablespoon milk.
• Divide dough in half. Shape each half into a rectangle, wrap in plastic, and refrigerate until firm, about 2 hours.
• Filling: In a food processor, pulse together figs, raisins, honey, brandy, cinnamon, cloves, nutmeg, orange zest, vanilla, and salt until a thick paste forms. Transfer paste to a bowl and stir in pecans. Measure a heaping 1/4 cup of filling, place on a piece of plastic wrap, and roll into a log about 10 inches long. Freeze until firm. Repeat process with remaining filling (you should have 10 logs).
• Working with one rectangle of dough at a time, place dough on a lightly floured sheet of parchment. Roll out dough to a 15-by-10-inch rectangle, a scant 1/4 inch thick. Transfer parchment to a baking sheet; refrigerate 30 minutes. Repeat process with remaining dough.
• Cut each rectangle of dough crosswise into five 3-inch-wide strips. Position one strip of dough on work surface with long sides parallel to edge of work surface. Place one log of filling along the upper edge of the long side of each strip. Fold remaining dough over filling to enclose. Transfer to a parchment-lined baking sheet, seam-side down. Refrigerate until chilled, about 30 minutes. Repeat process with remaining dough and filling.
• Preheat oven to 350 degrees. Cut logs into 2-inch pieces. Using a paring knife, make 2 cuts on one side of each piece, being careful not to cut all the way through. Shape each piece into a crescent, with the cuts on the outside of the crescent. Transfer to parchment-lined baking sheets. Bake, rotating halfway through, until bottoms are brown and tops are light golden brown, 18 to 22 minutes. Let cool on sheets on wire racks.
• Glaze: Whisk together egg whites and confectioners' sugar until smooth. Mix in vanilla. Transfer to a piping bag fitted with a very small round tip. Pipe glaze over cookies; let stand until set. Glazed cookies can be stored in an airtight container, between sheets of parchment, at room temperature up to 2 days.

APRICOT FIG THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F.
• Make filling: cut stems from figs, pulse figs in food processor until coarsely chopped, add walnuts and pulse until both are finely chopped; Transfer to bowl and stir in remaining filling ingredients.
• Make dough: Beat butter, brown sugar, egg yolk and vanilla in mixing bowl at medium speed until light and fluffy; at low speed, beat in flour just until blended, gather dough into a ball in bowl.
• Spread sugar on a plate,Shape dough into 1-inch balls and roll in sugar; place balls 2-inches apart on ungreased cookie sheets; flatten slightly.
• Press a 3/4-inch wide indentation in center of each with thumb; fill each with a rounded 1/2 teaspoon of filling; bake until edges are golden, 10 minutes; cool on wire racks.

ITALIAN ORANGE-FIG COOKIES

Steps:

• Preheat oven to 325°. Place almond paste, 1/2 cup sugar and 1/2 cup confectioners' sugar in a food processor; pulse until fine crumbs form. Add preserves and 1 egg white at a time, pulsing after each addition to combine. Transfer almond mixture to a large bowl; fold in figs and orange peel (dough will be sticky)., Place remaining sugars in separate shallow bowls. Drop tablespoonfuls of dough into sugar. Gently coat and shape into 1-1/4-in. balls. Repeat in confectioners' sugar. Place 1 in. apart on parchment-lined baking sheets. Bake 24-28 minutes or until tops are cracked and bottoms are golden brown. Remove to wire racks to cool.

FIG & ALMOND COOKIES

Steps:

• In a small bowl, whisk eggs, cold water and vanilla until blended. Place flour, confectioners' sugar, baking powder and salt in a food processor; pulse until blended. Add butter; pulse until crumbly. While pulsing, add egg mixture just until combined., Divide dough in half. Shape each into a disk; cover. Refrigerate 1 hour or until firm enough to roll., Wipe food processor clean. Add figs and almonds; pulse until chopped. Add preserves and juice; pulse until combined., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 10x8-in. rectangle; cut each lengthwise into four 2-in.-wide strips., Spread about 2 tablespoons filling down center of each strip. Fold dough over filling; pinch edges to seal. Roll each gently to shape into a log; cut crosswise into 1-in. pieces., Place 1 in. apart on parchment-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix glaze ingredients until smooth. Drizzle over cookies. Let stand until set.

FIG DROP COOKIES

Steps:

• Preheat oven to 350. Grease cookie sheets.
• Place figs in a small saucepan and cover with water. Bring to a boil and boil for 10 minutes. Drain and chop finely.
• In a large mixing bowl; cream butter, gradually beat in sugar, beating until light and fluffy. Add egg, molasses and vanilla; beat well.
• In a medium mixing bowl; sift together flour, baking soda, salt, cinnamon, and ginger. Stir in pecans and figs until well coated.
• Stir flour mixture into creamed mixture in increments until well blended.
• Drop dough by tablespoonfuls 1-2 inches apart onto greased cookie sheets. Bake for 10-12 minutes until lightly browned.
• Cool slightly on cookie sheets; remove to wire racks or flattened paper bags to cool completely.

FIG AND NUT COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, mix flours, bran, baking soda, cinnamon and allspice with whisk; set aside. In large bowl, stir together brown sugar, melted butter and eggs. Stir in figs, cranberries and vanilla. Add flour mixture, stirring just until moistened. Gently fold in almonds.
• Onto cookie sheet, drop dough by 1/4 cupfuls 4 inches apart. Sprinkle evenly with granulated sugar.
• Bake 12 minutes or until almost set. Cool 2 minutes; remove from cookie sheet to cooling rack.

FIG THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, baking soda, and salt together in a bowl.
• Beat sugar and butter with an electric mixer in a large bowl until fluffy. Beat eggs in, one at a time, until combined; stir in vanilla extract. Fold in flour mixture until well blended.
• Combine figs, honey, cinnamon, and nutmeg together in a food processor; pulse until smooth. Stir in lemon juice until filling is slightly thinner than jam.
• Shape dough into 1-inch balls; place on a non-stick baking sheet. Make thumbprints in batter with a wet finger. Spoon 1 teaspoon of filling into each thumbprint.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

ITALIAN FIG COOKIES II

Steps:

• In a large mixing bowl, combine flour, 1/3 cup sugar and baking powder. Cut in shortening and butter until mixture resembles small peas. Stir in the milk and egg until the dough comes together. Divide dough into two pieces, wrap and refrigerate for about 2 hours or until easy to handle.
• In a food processor or blender, grind the figs, raisins and almonds until they are coarsely chopped. In a medium bowl, stir together the 1/4 cup of sugar, hot water, cinnamon and pepper. Stir in the fruit mixture, cover and set aside until the dough is ready.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured surface, roll each piece of the dough out to a 12 inch square. Cut each piece into 12 3x4 inch rectangles. Using a heaping tablespoon of filling for each rectangle, spread filling along one of the short sides of the rectangle. Roll up from that side. Place rolls, seam side down, on an ungreased cookie sheet. Curve each roll slightly. Snip outer edge of the curve three times.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Glaze with your favorite confectioners' glaze.

BRAN AND FIG COOKIES

Steps:

• Preheat the oven to 375°F.
• If necessary, soak the figs in boiling water for a few minutes to soften them.
• Drain them and chop them when cool enough to handle.
• Cream the butter and brown sugar.
• Beat in the egg and milk.
• Mix the dry ingredients.
• Stir them in, with the chopped figs.
• Scoop out onto lightly buttered cookie sheets, and press down lightly with a wet fork.
• I use a small melon baller for evenly sized cookies.
• Bake for 10 minutes or until firm and lightly browned.

FIG NEWTONS COOKIES

Steps:

• 1. In a medium saucepan over medium heat, add figs, water and orange juice. Bring to a simmer and cook for about 30 minutes or until figs are tender and the liquid is almost evaporated
• 2. Transfer the fig mixture to the bowl of a food processor and blend to a paste, stopping to scrape the sides if needed. Transfer the paste to a bowl to cool off.
• 3. Meanwhile, combine flour, baking powder and salt in a big bowl; whisk well
• 4. In the bowl of a stand mixer, add butter and brown sugar. With the paddle attachment on, process until creamy. Add egg, vanilla and orange zest; process until well mixed, about 30 seconds.
• 5. Add flour mixture and on low speed, process until the dough comes together, about 1 minute. Transfer the dough onto a work surface and form 3 equal balls. Place them in a bowl and transfer to the fridge to chill, at least 15 minutes.
• 6. Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
• 7. When chilled, working in batches, place one ball on a parchment paper and form a small rectangle. Place another parchment paper on top and flatten it out with a rolling pin to about 5-inches wide x 12-inches long and a little less than ¼-inch thick. Scoop 1/3 fig paste in the center of dough and spread it out evenly, leaving some space around the edges.
• 8. Bring one side of the cookie dough over the paste using the parchment paper to help fold it over. Gently peel off the dough from the paper; repeat with the other side. Cut the ends of the log to make it neater and even. Measure the width of the log and cut the same measurement lengthwise so the cookies are square. Place them on the prepared baking sheet, leaving some space in between each cookie.
• 9. Transfer to the preheated oven and bake for 16 to 18 minutes or until golden on the bottom. Remove from the heat and place them on a wire rack to cool. Makes 2 dozen
• 10. NOTE: When freshly made, the cookies will be a bit crispy. Place them in an airtight container and they will get soft and chewy just like the commercial ones.
• 11. To view this recipe on YouTube, click on this link >>>> https://youtu.be/qGRPCUYzzKA

FIG COOKIES

Steps:

• Sift together flour, salt,baking soda, cinnamon and allspice set aside
• Combine shorting and sugar: add eggs and vanilla.
• Add flour mixture and blend until smooth.
• Add fig preserves.
• Drop by by teaspoon onto well greased cookie sheet.
• Bake 8 to 10 min at 350°F.

ITALIAN FIG COOKIES

Steps:

• 1. To a food processor, add flour, baking powder, powdered sugar, and salt. Pulse until well combined. Use a rubber spatula to scrape the sides to be sure everything is worked in.
• 2. Add the butter in.
• 3. Mix until the butter resembles a small crumble in the dry ingredients.
• 4. In a small bowl whisk together the eggs, water, and vanilla.
• 5. Add to the food processor and mix until just mostly combined.
• 6. Lightly flour your counter and turn the dough out. Work the dough together by hand until everything is combined. This is where you may need to sprinkle a little extra flour as you go. Form the dough into a ball and allow to rest for a few minutes.
• 7. While the dough is resting you can go ahead and make the filling. Into a clean food processor, add the almonds and figs.
• 8. Pulse until roughly chopped.
• 9. Add in the apricot preserves and orange juice and mix until finely chopped.
• 10. It will resemble a thick fig jam.
• 11. Back to the dough. Cut the ball of dough into 6-8 pieces.
• 12. Roll each piece into a smaller ball then lightly press down one small ball at a time on a floured surface.
• 13. Using a rolling pin, roll the dough into a strip about 1- 1 1/2 inches wide and a 1/4 inch thick.
• 14. Line the center with a bit of the filling. Fold each side of the dough overtop the filling and gently press the dough together to seal it.
• 15. Gently roll into a smooth log.
• 16. Cut into bite-size cookies. Preheat your oven to 350 degrees.
• 17. Repeat with all the dough. Place the cookies onto a parchment lined baking sheet. They don't grow so you can put them pretty close together.
• 18. Bake for 14 mins or until just lightly golden. Cool completely.
• 19. To make the glaze mix together the powdered sugar, milk, and vanilla extract in a small bowl.
• 20. Once the cookies are cooled, go ahead and put them all onto a large cookie sheet so the cookies are touching. Working in small sections because the glaze dries quickly, drizzle the glaze over each cookie.
• 21. Sprinkle with those fun nonpareils. Pop into a fridge for 10 minutes to harden completely.

ITALIAN FIG COOKIES (CUCIDATI)

Steps:

• FILLING DIRECTIONS: Using the grinding attachment for a Kitchen Aid mixer, grind the figs, raisins, dates, orange rind, and hazlenuts. Stir in the rest of the ingredients. Set aside. (may use clean hands to insure the ingredients are mixed well. PASTRY INSTRUCTIONS: Work the crisco into the flour and baking pd. till very fine. Warm 1 1/2 cups milk ...add 1 3/4 c + 2 TB sugar. Melt sugar in milk. Keep stirring. Add vanilla. Add slightly beaten eggs to milk mixture. Then mix into the flour mixture. WORKING IN BATCHES: Turn dough onto floured board and roll out 1/4 inch thick. Cut dough into 4-5 inch strips. Spread a medium amount of filling down the center of the strip. Fold each edge over to cover the filling. Press edges together to seal filling in and turn seam side down. Slice on a slant about 2-3 inches each. Cut each end so cookies resemble an "x" or cut into other forms (many resemble the letter M). Put a few milticolored sprinkles between cuts making sure they adhere to the fig filling. Place on greased baking sheets 1 inch apart and bake till lightly browned (15-20 min.)Cool on wire racks. Optional Glaze: Combine confectioners' sugar and lemon juice; mix into a smooth glaze. Glaze cookies. Because these cookies are time consuming, I have, at times, frozen any unused filling. It lasts for up to one year in the freezer. Then all you have to do is make the dough and you are ready to "roll". ENJOY

EGYPTIAN FIG ROLL COOKIES

Steps:

• Filling:.
• Mix the ingredients in a small saucepan and bring up to a gentle simmer.
• Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a "paste".
• Transfer to a food processor and purée a thick consistency.
• Cool completely, then transfer to a plastic zip-top bag and set aside. (Note: you can make this up to 3 days in advance).
• Dough:.
• Whisk together the flours, baking soda and salt. Set aside.
• Cream the butter, shortening, sugar, egg whites and extracts in a bowl.
• Add the dry ingredients, beating to combine into a dough.
• Wrap well in plastic and chill at least one hour.
• Assembly:.
• Preheat the oven to 325 and line a baking sheet.
• Roll the dough into a thin layer (less than 1/4") on a floured surface or between sheets of waxed paper.
• Slice strips about 3 1/4" wide, and pipe the filling along the centre of each.
• Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick).
• Slice into "two bite" sized pieces (about 1") and place on the lined sheet.
• Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking).