TorontoJoe
Administrator
If you're going to be in the south let me know before you go. I can point you to some great things that are off the beaten path
Sicilian Fig Cookies - YUM!
- Thread starter PapaFig
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If you're going to be in the south let me know before you go. I can point you to some great things that are off the beaten path
4evercurious
Well-known member
I would love that!
Carmelo
Well-known member
My wife adds some crushed roasted walnuts and almonds. It adds a bit of crunch and flavor.
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TorontoJoe
Administrator
That sounds like it would be nice. Maybe even some crushed pistachio
Figgerlickinggood
Well-known member
I’m making these cookies soon. Just need a little more info.
The shortening- is a 1/2 stick shortening the same size as 1/2 stick butter? If so that would be a 1/4 cup measurement. The only shortening I have is Crisco in a can so have to use cup measures.
Lemon zest - how much for dough and filling?
Vanilla how much
Cinnamon and sugar in filling how much
And last I seen on YouTube people cooking the filling do you do that to and if so how long and is there any water in it?
I don’t mean to be a nudge but I just want my cookies to be just like yours.
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TorontoJoe
Administrator
I’m making these cookies soon. Just need a little more info.
The shortening- is a 1/2 stick shortening the same size as 1/2 stick butter? If so that would be a 1/4 cup measurement. The only shortening I have is Crisco in a can so have to use cup measures.
Lemon zest - how much for dough and filling?
Vanilla how much
Cinnamon and sugar in filling how much
And last I seen on YouTube people cooking the filling do you do that to and if so how long and is there any water in it?
I don’t mean to be a nudge but I just want my cookies to be just like yours.
You couldn't be a nudge if you tried
Yes.... 1/2 stick of shortening same size as half stick of butter
Crisco will work fine. We have lard up here called Tenderflake but not sure if that's available where you are. It can be interchanged with shortening in the same amounts
The lemon zest and vanilla were always parts my mother would use by feel. no set amounts. I would say the zest from one lemon and one teaspoon of vanilla would do the trick. From there you can go by the aroma to adjust. Since these ingredients aren't critical to the baking chemistry process you can go more to taste
The cinnamon and sugar in the filling is also to taste. The thing is with the figs, some are sweeter than others, so some need much less sugar. Maybe start with 2 tablespoons for each package of dried figs and go up from there as needed.
Cinnamon is totally personal taste. My wife loves loads of it. Myself not as much. Start with a pinch if you like it and go up from there if you're a fan of the flavour.
The icing sugar/lemon juice drizzle is actually a bit tricky. you need to add only drops of lemon juice to get it to flow but just a few drops too many and it's too thin. once it's starts to cake up, i'll just wet my mixing spoon with lemon juice to add the smallest amount at a time. If you do go over and it gets too thin... just add small amounts of icing sugar back in until it comes up right.
Figgerlickinggood
Well-known member
Ok @TorontoJoe I got all the ingredients and I’m going to make some tomorrow. now you’re sure it’s 2 cups raisins to 1 c. Figs? My brain is trying to fathom how a fig cookie could have more raisins than figs
. Oh, about how much dough to roll into ball 2 tablespoons?
Carmelo
Well-known member
Good luck in your attempt to make these . They are a Christmas tradition in our house . My wife makes them in her grandmother’s tradition from the Trapani region of Sicily a bit different than what my mother makes them. At the end they all taste figgy and delicious. We keep the “burnt end “ for snacks. The picture on the right are not coated yet with the lemon / orange and sugar glaze.
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superdave336
Well-known member
They look yummy!
TorontoJoe
Administrator
Ok @TorontoJoe I got all the ingredients and I’m going to make some tomorrow. now you’re sure it’s 2 cups raisins to 1 c. Figs? My brain is trying to fathom how a fig cookie could have more raisins than figs
I would go with a 1:1 ratio of fig to raisins. Different people like more of one than the other. I don’t think you need to be very precise with that. I like it more fig heavy. My wife dislikes the raisins and would have it all fig. My mother liked it heavier in the raisin.
How much dough…. Well, enough… but not too much!
maybe the size of a soft taco shell around. Then it gets folded in half when you stuff. You can get creative with it though.