These here are a masterpiece of Christmas cookie making and it wasn’t easy. With the help of a master baker AKA…Mom, we recreated the Italian fig cookie (Cucidati) to become a gluten free delight that even my Dad, Big Papa couln’t tell it from the original.

Fig cookies are a staple when making Italian cookies. They are time consuming if you do them traditionally. I would never recommend using a canned filling. The filling makes the cookie and by the way, they are pretty healthy!

We took all of the dried fruit and soaked them in water for a few days. This insures a soft, moist filling that pairs perfectly with the buttery outer shell and sweetness from the sugar glaze. If you want my opinion, the cookie can shine without the frosting and still have enough sweetness from the fruit.

After making these cookies, I realized what a labor of love all the baking my Mom, my grandma and my great grandma had created over the years for our enormous family. They were not only passing down tradition, but giving a gift that could never be bought.

I remember when I first was diagnosed with many chronic illnesses, I was put on a strict diet and could not eat anything over the Holidays. I had been following everything to a tee for a few months and then Christmas came and so did the cookies. I came home alone, with cookies in hand and completely broke down. All alone, I tasted each kind of cookie in the container and cried my eyes out.

I don’t think it was really about the cookies, it was about being restricted with everything in my life and those cookies were just another sign of change, another sign I wasn’t able to do the simple things I had done before.

Alot has changed from that day, I have come far in my healing. It has become more of a choice not to eat all of the cookies and I am ok with that, but I am the one making the cookies! recreating the traditions and I am grateful for that.

This recipe makes 90 cookies, because we love to share. You can cut the recipe in half or freeze half of the filling to make another batch of cookies for another time.

INGREDIENTS FOR THE DOUGH

6 cups sifted gluten free flour (King Arthur)
1 cup evaporated cane sugar
1 1/2 cup + 3 Tbs. unsalted butter (softened)
5 Tsp. baking powder
5 eggs (room temperature)
5 tsp. Vanilla
1/2 cup whole milk

DIRECTIONS FOR THE DOUGH

using a stand or hand held mixer, cream butter and sugar together, scraping down sides to make sure mixture is combined.
Add eggs and vanilla, mix until combined
Sift flower (this is an important step to ensure that the dough is smooth and pliable for rolling
In a separate bowl add dry ingredients, flour and baking powder
Slowly add flour to sugar mixture, while also adding milk until dough comes together.
When all ingredients are incorporated, transfer dough to plastic wrap and store in the refrigerator for an hour or overnight.

INGREDIENTS FOR FILLING

2 pounds dried figs (soaked overnight)
2 cups raisins
1 lb dates
1/2 cup walnuts
1/2 cup slivered almonds
zest of 1 orange
1 Tbs. cinnamon
1 cup water
1/2 cup honey

DIRECTIONS FOR THE FILLING

For the figs, make sure to cut out the top stem on the fig, then soak in water overnight
In a small pan, add water and honey and heat on low until honey melts into water, put aside
When figs have softened, drain the liquid and place figs into a food processor
On low speed, add in half the amount of raisins and dates, making sure it is combining to produce a thick paste.
Add additional raisins and dates and mix completely
Slowly add in honey mixture to dried fruit mixture, while processor is on low
The filling should be a thick paste like substance

If you are using all of the filling, store in an airtight container in the fridge until ready to use. This filling can be frozen for future use.

PUTTING THE COOKIES TOGETHER

Using the chilled dough, cut into 4 sections. Take one piece and roll between 2 pieces of parchment paper. Roll out to 1/8 inch in thickness. Add filling horizontally with 1 inch thickness and wrap over dough to close. Cut cookies into desired sized pieces (about 2 inches in length) Repeat this process until ingredients are gone. Place cookies on a parchment lined cookie sheet and bake 350°F for 10-12 minutes on middle rack, making sure that bottom of cookie is golden brown.

FOR THE FROSTING

1 cup organic powdered sugar

1/4 cup whole milk

Add milk into sugar 1 Tbs at a time.
when the consistency is at the desired thickness, frost cooled cookies

Italian fig cookies {cucidati} {gluten free}