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Cucidati

"Little bracelets" are a fig-filled cookie.

type: refrigerator, formed
makes: 6 dozen

2 cups dried figs
1/4 cup golden raisins
1/4 cup dates, pitted and chopped
1/4 cup chopped toasted almonds
1/4 cup toasted pine nuts
2 ounces squares bittersweet chocolate, chopped
1/3 cup apricot preserves
1/4 cup dark rum
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
3-1/3 cups all-purpose flour
pinch of salt
1 cup granulated sugar
1 teaspoon baking powder
3/4 cup butter
2 eggs
1/2 cup sour cream
1/3 cup milk
powdered sugar

Stem and quarter figs.
Place figs in a bowl and cover with boiling water; steep 10 minutes.
Drain and rough chop figs.
In a saucepan over medium-low heat combine figs, golden raisins, dates, apricot preserves, rum, cinnamon and cloves.
Cook about 10 minutes.
Remove from heat and stir in bittersweet chocolate, almonds, pine nuts.
Cover and refrigerate about 1 hour.
Combine flour, salt, sugar and baking powder.
Rub in the butter, creating a powdery mixture; set aside.
Beat eggs, sour cream and milk.
Stir into flour mixture.
Turn dough out on a lightly floured surface and knead lightly a few times.
Divide dough in to 8 sections and wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 350F.
Lightly grease cookie sheets or line with parchment paper.
On a lightly floured surface roll the dough into rectangles.
Spread some filling down the center.
Roll each into a cylinder.
Cut off sections of the filled cylinders about 5"-6" in length.
Place on cookie sheets about 1-1/2" apart.
Bake 20-30 minutes or until golden brown.
Sprinkle with powdered sugar.
Let cool on cookie sheets on wire racks.

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Reviews/Comments:

Kathleen Taormina from Fresno
The directions are a little tough to follow for someone that has never seen these cookies before. Cutting into 5-6" lengths would make HUGE cookies, made mine smaller but the verdict is that they are delicious and a natural for this part of the country since we grow lots of figs, raisins and nuts in the California Central Valley.