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Cucidati Fig Cookies : No Added Sugar

Cucidati Fig Cookies (No Added Sugar)

Also try my recipe for Italian Variety Christmas Cookies. Happy Holidays to everyone!

Makes about 80 cookies.

Ingredients:

Filling:

  • 8 oz dried mission figs (1 1/2 c)
  • 1 c pecan halves
  • 1 Tbsp water
  • 1 Tbsp lemon juice
  • zest of 1 lemon

Dough:

  • 4 c all purpose flour
  • 2 Tbsp gluten flour
  • 1 1/2 Tbsp baking powder
  • 1/2 tsp sea salt
  • 3 packets stevia sweetener (3 gr or about 1 oz)
  • 1 c vegetable shortening
  • 2 eggs, lightly beaten
  • 1 Tbsp vanilla extract
  • 3/4 c whole milk

Toppings:

  • 1/4 c toasted sesame seeds
  • 1/2 c unsweetened shredded coconut
  • 1/2 tsp water
  • 6 drops red food coloring
  • 6 drops green food coloring
  • 4 Tbsp butter

Directions:

  1. In a food processor or on the cutting board, mince the figs and pecans until fine. Add water, lemon juice and lemon zest. Mix well. Divide filling into 8 even balls. Set aside.
  2. Sift flour, baking powder, salt and stevia into a large bowl; combine well. Cut shortening in with a pastry blender or fork until dough looks like coarse meal.
  3. In a separate medium bowl, whisk together eggs, vanilla, and milk. Add to the flour mixture and stir with wooden spoon until it forms a dough.
  4. Turn dough onto a clean surface and knead 3 minutes. Divide into 4 pieces.
  5. Using a rolling pin, roll each dough piece into a 9″ x 6″ rectangle. Cut each rectangle in half lengthwise, forming two 9″ x 3″ rectangles.
  6. Using one filling ball for each dough rectangle, run a line of filling down the middle of each lengthwise. Roll dough over and seal seams and ends.
  7. Cut each roll into 9-10 one-inch segments.
  8. Preheat oven to 375 degrees F and line 2 large baking sheets with parchment paper. Place one-fourth of the cookies on each baking sheet, spacing them at least 1/2 inch apart.
  9. Toppings: Place the sesame seeds in a bowl. Place half the coconut in a second bowl and the rest in a third bowl. Sprinkle 1/4 tsp water on each bowl of coconut and put the red coloring in one bowl and green in the other.
  10. Using a separate spoon for each, blend the coconut, water and coloring until evenly colored.
  11. Melt butter and brush each cookie with butter. Sprinkle 1/3 of the cookies with sesame seeds, 1/3 with red coconut, and 1/3 with green coconut. Bake 6 minutes. Switch baking sheets around for even baking, and bake another 6 minutes.
  12. Remove cookies to a cooling rack. Repeat this process with the other half of the cookies.

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