Recipes 2009
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Prep Time: 1 Hour
Yields: 24 Cookies

This dessert was, and still is, a mainstay on the tables of Italians in Louisiana at every holiday and family gathering. The fig cookie is especially prominent on St. Joseph's Day Altars found in homes and churches throughout South Louisiana. Although difficult to make, this delicious confection is worth the effort.

Ingredients for Cookies:
1½ cups dried figs
¾ cup light raisins
¼ cup slivered almonds
¼ cup sugar
¼ cup hot water
¼ tsp cinnamon
dash of black pepper
2½ cups flour
⅓ cup sugar
¼ tsp baking powder
½ cup shortening
2 tsps butter or margarine
½ cup milk
1 egg, beaten

Put figs, raisins and almonds through food grinder and place in a large bowl. In a small mixing bowl, combine ¼ cup sugar, water, cinnamon and pepper. Stir sugar mixture into fruit then set aside. In a separate bowl, combine flour, remaining sugar and baking powder. Cut in shortening and butter until mixture resembles a coarse meal. Stir in milk and egg until dry mixture is moist. On lightly-floured surface, roll dough into an 18" x 16" rectangle. Cut into 4 (18" x 4") strips. Spread about ⅓ cup fig mixture over each strip. Starting at the long side, roll each strip in jelly roll fashion. Cut each filled strip into 6 (3-inch) long cookies. Preheat oven to 350°F. Place cookies seam side down on ungreased cookie sheet. Curve each slightly. Cut 3 slits in outer edge of curve. Bake 20–25 minutes or until light brown. Remove from cookie sheets, and cool on wire rack.

Ingredients for Icing:
1 cup powdered sugar
¼ tsp pure vanilla extract
1–1½ tbsps milk

In a mixing bowl, sift powdered sugar then mix in vanilla and enough milk to create a spreading consistency. Top cookies with icing. If desired, sprinkle with small multicolored decorative candies.


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