fruit 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.

Love Pineapple Upside-Down Cake? 🍍🎂 Then you HAVE to try these Pineapple Upside-Down Cookies! 🍪✨ They have all the flavors of the classic dessert in a soft, chewy, handheld form! 🏝️ Buttery cookies, caramelized pineapple, and a cherry on top—what’s not to love? 🍒 Perfect for summer gatherings, tea time, or just because you deserve a treat. 😍 Bake up a batch and watch them disappear in minutes! Who’s grabbing one first? 👀💛 #TropicalDessert #PineapplePerfection #CookieTime #EasyBaking #HomemadeGoodness #DessertLovers #CherryOnTop #QuickAndDelicious #FruitFilledTreats #SweetEscape 🍪

Pineapple Upside-Down Cookies: A Fun Twist on a Classic Dessert

Unsalted Butter (½ cup,

Sugar (¾ cup) – Provides sweetness and

Vanilla Extract (1 tsp) – Enhances the sweetness with warm, aromatic notes.

gluten-free flour blend.

Baking Powder (½ tsp) – Helps the cookies rise slightly and stay soft.

Salt (¼ tsp) – Balances sweetness and enhances flavors.

Brown Sugar (½ cup) – Caramelizes during baking, creating the signature upside-down effect.

Melted Butter (2 tbsp) – Helps the brown sugar create a rich, syrupy base.

Pineapple Rings (1 small can,

Preheat the oven

to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done with an electric mixer or by hand using a whisk. Proper creaming ensures a soft and tender cookie.

Add the egg

and vanilla extract, mixing until well combined. The batter should become smooth and slightly glossy.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. Avoid overmixing, as this can lead to tough cookies.

1. Prepare the Cookie Dough

In a small bowl, mix the melted butter and brown sugar until smooth. This will create the caramelized topping for each cookie.

Spoon about 1 teaspoon of the brown sugar mixture onto the lined baking sheet, spacing them apart to allow room for cookie spreading.

2. Prepare the Topping

Place a small piece of pineapple (or pineapple tidbits) on top of each brown sugar base.

Add a maraschino cherry half in the center of the pineapple for a classic touch.

Scoop about 1 ½ tablespoons of cookie dough, flatten it slightly with your hands, and place it over the pineapple and brown sugar mixture. Gently press the dough to cover the fruit, ensuring the edges seal the topping.

3. Assemble the Cookies

Bake in the preheated oven for 12-15 minutes, or until the cookies turn golden around the edges.

Remove from the oven and let them cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack. Allowing them to cool helps set the caramelized topping.

4. Bake the Cookies

Once completely cooled, flip the cookies upside-down to reveal the beautiful pineapple-cherry topping. Enjoy as a snack, dessert, or party treat!

5. Serve and Enjoy

Pineapple Upside-Down Cookies: A Fun Twist on a Classic Dessert. These cookies capture the sweet, caramelized flavor of pineapple upside-down cake in a delightful cookie form. Perfect for a fun dessert or treat.

Amazing Pineapple Upside-Down Cookies: 12 Steps

For the Cookie Base:

Unsalted Butter (½ cup, softened)

Sugar (¾ cup)

Vanilla Extract (1 tsp)

All-Purpose Flour (1 ¼ cups)

Baking Powder (½ tsp)

Salt (¼ tsp)

For the Topping:

Brown Sugar (½ cup)

Melted Butter (2 tbsp)

Maraschino Cherries (halved)

Prepare the Cookie Dough: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Cream softened butter and granulated sugar until fluffy. Add egg and vanilla extract; mix well. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add dry ingredients to wet ingredients until a soft dough forms.

Prepare the Topping: In a small bowl, mix melted butter and brown sugar. Spoon about 1 teaspoon of this mixture onto the prepared baking sheet, spaced apart.

Assemble the Cookies: Place a small piece of pineapple on top of each brown sugar base. Add a maraschino cherry half in the center. Scoop about 1 ½ tablespoons of cookie dough, flatten slightly, and place it over the pineapple and brown sugar mixture. Gently press to cover the fruit and seal the topping.

Bake the Cookies: Bake for 12-15 minutes, or until golden around the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Serve and Enjoy: Once completely cooled, flip the cookies upside-down to reveal the topping.

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Cucidati (Italian Fig Cookies)

Pineapple Upside-Down Cookies: A Fu...

Amazing Pineapple Upside-Down Cooki...

Top 3 fruit cookies recipes from across the web

The most viewed fruit cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cucidati (Italian Fig Cookies)

Pineapple Upside-Down Cookies: A Fu...

Amazing Pineapple Upside-Down Cooki...

The most viewed fruit cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine