Italian Fig Cookies

This recipe has been in my family for generations. We make them at Christmas, and My family called them Buccis, but no matter what you call them they taste like the holidays.

Giorgio Celmo

Ingredients

1 cup packed soft dried Mission figs -hard tips discarded

3/4 cup raisins

3/4 cup honey

1/4 cup water

1 1/2 tsp. grated orange zest

1 tsp. grated lemon zest

1 tbsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. grated nutmeg

3/4 cup whole almonds toasted and coarsely chopped

3/4 cup walnuts toasted and coarsely chopped

Pastry Dough:

Refrigerated pie dough

1 egg mixed with water for egg wash

Icing:

1 cup powdered sugar

1/2 tsp. vanilla

2 tbsp fresh orange juice

Directions

Preheat the oven to 350 degrees F.

To make filling:  Pulse figs and raisins in a food processor until finely chopped, and then stir together with remaining filling ingredients in a bowl.

On a floured work surface, roll out the dough 1/8-inch thick. With a sharp knife or pizza cutter, cut out large (3-inch long) circle shaped pieces from the dough. Transfer the pieces to a sheet pan; then chill.

To form the cookies:  Have ready the filling, the chilled dough pieces, the egg wash with a pastry brush, and a sharp knife. Paint the edges of the dough pieces with egg wash and place 1 teaspoon of filling shaped into an oval in the center of the pieces. Fold over dough around filling to form almost and almond shaped form and carefully pinch the edges together to seal.

Brush the cookies with the egg wash.

Bake the cookies until lightly golden brown, about 20 minutes.

Meanwhile make the Icing: In a bowl, whisk together all the ingredients.

Ice the cookies once they have cooled.

Makes about 5 dozen cookies