Sicilian Fig Cookies

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They take some time to make but most really good things do. This has become my signature cookie for Christmas. Coming from an Italian family we just love figs and red wine. Great cookie and worth the extra work, lots of depth and not too sweet. I'm the kind of person that could cook all day to treat my friends to the finer things in life.

I use a round meat hammer to press out the dough in to nice circles then cup in my palm and fill. Gently close off the opening by pinching and smoothing. It is important to work in batches to keep the dough cool. It is a pastry dough that is delicate as pie dough.

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Mine didn't come out looking as delicate as the food network photo : Made 26 large cookies. Dough is like pie dough (makes sense from instructions. I agree, the dough crumbled when I tried to wrap it around the filing. And that part was time consuming. I did save time (and pots by not cooking the filing and added 1/4 cup OJ instead of 1/2 cup wine. Good tasting and complexed flavors.

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These cookies were VERY time consuming, but also VERY DELICIOUS!! For some reason I had lots of fig mixture left over, so I may re-make the dough for another batch. The dough was on the firm side, so I found it difficult to roll into balls, then flatten out without the dough cracking and separating. I wish the recipe would yield more cookies considering the time involved. Overall, excellent tasting, but very time consuming.