Buccellati - Fig Cookies
From deliathecrone 15 years agoIngredients
- 1/4 cup shortening shopping list
- 1 cup granulated sugar shopping list
- 2 eggs shopping list
- 2 tablespoons heavy cream shopping list
- 1 teaspoon vanilla extract shopping list
- 1 teaspoon anise shopping list
- 2-1/2 cups all-purpose flour shopping list
- 1/4 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup raisins shopping list
- 1/2 cup figs shopping list
- 1/2 cup dates shopping list
- 1/2 cup sugar shopping list
- 1/2 cup water shopping list
- 2 tablespoons fresh lemon juice shopping list
How to make it
- For the fig filling:
- Grind together the raisins, figs and dates.
- Place in a saucepan and add 1/2 cup sugar, 1/2 cup water, and the fresh lemon juice.
- Stirring constantly, cook on medium-low heat until thickened (about 5-10 minutes).
- Let cool to room temperature.
- For the dough:
- In a large mixing bowl, cream together the shortening and one cup of sugar.
- Add the eggs one at a time, and mix thoroughly.
- Stir in the heavy cream, vanilla and anise.
- In a separate bowl, mix together the flour, baking soda and salt.
- Gradually add the flour mixture to the cream mixture.
- Once combined, wrap dough in waxed paper and chill in refrigerator for several hours or overnight.
- To assemble Buccellati:
- Preheat the oven to 400 degrees.
- On a floured board, roll out the dough as thinly as possible into a long, narrow rectangle.
- Spread the fig mixture over the dough, and seal the ends so that you have a long tube.
- Make little cuts diagonally across the "sausages" to allow the filling to peek through when it's cooked.
- Cut into small pieces, place onto greased baking sheets, and bake for 8-10 minutes until lightly browned.
- Cool on wire rack.
- Decorate with royal icing and red and green sugar.
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The Rating
Reviewed by 1 people-
Absolute heaven! I just can't get enough of those delightful figs! Thanks so much for sharing this fabulous recipe! j
juliecake in Bluffdale loved it
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