Friday, December 7, 2012

Italian Fig Cookie Thumbprint Recipe

 
 
Filling:
 
1 1/2 cups dried figs
3/4 cup yellow light raisins
1/4 cup silvered almonds or coarse chopped walnuts
1/2 cup mixed dried fruits
1/4 cup sugar
1/4 cup water hot
pinch of cinnamon
 
In a food processor chop everything until it's coarsely ground set aside.
 
3-3/4 cups all purpose flour
1  cup butter, softened
1/3 cup butter or lard
3/4 cup sugar
1/4 cup heavy cream plus two tablespoons
1 egg yolk

Combine all ingredients blending together until this forms a ball.
Preheat oven to 350 degrees.
Roll into balls. With the bottom of a floured finger make an indentation in the center. Place on parchment paper. Bake for 10 minutes. Fill with fig filling. Bake at 350 degree hot oven until set not browned around 5 minutes. Cool sprinkle with powdered sugar.

+claudia lamascolo  Author
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