filled cookies

Cucidati (Italian Fig Cookies)

all-purpose flour

baking powder

salt

sugar

vegetable shortening

vanilla extract

milk

figs

dates (pitted)

raisins

walnuts (chopped

cinnamon

honey

orange marmalade

milk (approximately)

Colored sprinkles (optional)

Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and combine well.

Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal.

In a separate bowl whisk together the egg, vanilla, and milk.

Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Dough will be soft.

Remove the dough from the mixer and knead by hand for 5 minutes.

Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes.

To make the filling, grind figs, dates, and raisins in a food processor until coarse.

Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside.

Preheat oven to 375° and line two cookie sheets with parchment paper.

Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. On a floured surface roll the dough into a 12-inch square. Cut dough into 2x3-inch rectangles. Spoon about 1 teaspoon of filling into the middle of each rectangle. Carefully fold the short edges over to meet in the center and pinch to seal. Seal the sides as well.

Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie.

Bake for 12 to 15 minutes, or until the cookies are golden in color.

Remove from oven and transfer to a wire rack to cool. Cool completely before icing.

For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You'll want the icing to be thick enough not to be runny, but still easily spreadable. Ice the tops of the cookies and decorate with sprinkles, if desired. Let the icing set completely before storing in an airtight container.

Blanched slivered almonds will produce more uniformly colored cookies,...

Linzer Cookies

Sugar

Lemon

Unsalted butter, softened

Egg Yolk

Almond Extract

All-Purpose Flour

Baking Powder

Salt

Cinnamon

This reimagined version of the traditional holiday cookie features a gingerbread thumbprint with a white and milk chocolate center. It&rsquo;s an irresistible combination of sweet gingerbread spices and creamy chocolate.

White Chocolate Kissed Gingerbread Cookies

flour

tsps McCormick® Ginger, Ground

tsp McCormick® Cinnamon, Ground

tsp baking soda

tsp McCormick® Nutmeg, Ground

tsp salt

(1 1/2 sticks) butter

brown sugar

molasses

tsp McCormick® Pure Vanilla Extract

60 white and milk chocolate swirled kiss-shaped candies

step 1

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

step 2

Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets. 

step 3

Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a white chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.  

step 4

Love gingerbread treats? Try these other tasty recipes: Gingerbread Men Cookies or Gingerbread Whoopie Pies.

Italian Pinch Cookies are thin shortbread cookies, filled with thick jam and lightly sprinkled with powdered sugar. The subtle sweetness of these cookies make them perfect for all to enjoy!

Pizzicati - Italian Pinch Cookies

all-purpose flour (125 grams)

tsp baking powder (2 grams)

lemon

sugar (30 grams)

butter

strawberry

Set aside one tablespoon of flour. Add the remaining flour into a a bowl of a food processor fitted with metal blade,  followed by the baking powder, lemon zest and powdered sugar, and mix briefly with several pulses.  Add cubed butter and pulse again.

Once you have a sandy mixture, add the yolk and pulse several times. Transfer onto a working surface, slowly incorporate the remaining tablespoon of flour if necessary, and knead briefly until the dough comes together.

Transfer the ball onto a sheet of cling film, flatten it into a disk and wrap it well. Let the dough rest in the refrigerator for 30 minutes to 1 hour.

Preheat oven to 170°C/340°F or with fan option on at 150°C/300°F. Arrange the baking tray onto the middle shelf.

Place the dough on a lightly floured surface and roll until the dough is approximately ⅛" thick. With a metal serving ring, cookie cutter or cup, cut circles about 2.5-inch/6cm in diameter.

Place half a teaspoon of jam in the center of each circle.

Bring the sides of the dough together as if to close the circle, and pinch the ends gently but firmly together to secure them.

Arrange the cookies on a baking sheet covered with parchment paper. Bake them for about 17 minutes or until golden on top. Remove them from the oven, then cool them on a baking rack.

Once completely cooled, sprinkle them with powdered sugar and serve them.

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Cucidati (Italian Fig Cookies)

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Pizzicati - Italian Pinch Cookies

Top 4 filled cookies recipes from across the web

The most viewed filled cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cucidati (Italian Fig Cookies)

Linzer Cookies

White Chocolate Kissed Gingerbread ...

Pizzicati - Italian Pinch Cookies

The most viewed filled cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine