Sicilian Fruit Filled Cookies

Sicilian Fruit Filled Cookies

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Ingredients

Cookie Dough:

  • 3 tsp. baking powder
  • 3 ½ C flour, sifted
  • ⅓ tsp. salt
  • ½ C Pioneer® Sugar
  • ¾ C shortening or butter
  • 2 eggs, beaten
  • ½ C water, lukewarm
  • 2 tsp. vanilla extract

Filling:

  • 3 C dry figs, ground
  • 1 ½ C raisins, ground
  • 1 ¼ C water
  • 1 tsp. cinnamon
  • 4 tsp. orange zest
  • 6 oz. honey or orange marmalade
  • 1 C almonds, roasted and chopped

Glaze:

  • 1 egg
  • 1 tsp. milk

Directions

  1. In a large bowl, combine baking powder, flour, salt, Pioneer® Sugar and shortening. Blend by rubbing mixture between palms of hands until texture is fine. Make a well in the center. Add beaten eggs, water, and vanilla. Blend and knead until smooth. Let stand covered for 30 minutes.

Meanwhile, prepare the filling:

  1. Remove stems from figs. Cut up into small pieces and grind. Place figs, raisins and water in large saucepan on low heat. Cook five minutes, stirring constantly with a wooden spoon. Remove from heat and add zest, honey and almonds. Let cool.
  2. Preheat oven to 375° F.
  3. Divide dough into two parts. Roll out ⅛-inch thick and cut into 3 ½-inch squares. Fill centers with two teaspoons of filling. Fold and press edges. Press to form horseshoe shapes. Folded edges should be on top. Flatten top slightly. You may top lightly with a blade to create a textured look.
  4. Beat egg white with milk and brush tops. Bake for about 20 minutes or until golden brown. When baked, sprinkle with Pioneer® Confectioners Powdered Sugar if desired.
 
**From the Kitchen of: Mary Burak, Grosse Pointe Farms, MI.
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.