How to Make Hot Fudge Sauce

Ice cream just got dreamier. Top your favorite scoops with homemade hot fudge: Just five ingredients!

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Freezer-Ready Casseroles

A make-ahead casserole is perfect for just about any occasion. You can welcome new neighbors, prep for an upcoming party, or plan next week's meals. With cheesy lasagnas, bubbly tuna bakes, and more, these enticing freezer casserole recipes are sure to make life easier!

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Festive July 4th Desserts

Celebrate Independence Day with these festive 4th of July desserts! With star-shape scones and piecrusts, tempting tarts, colorful shakes, and fresh berries, these recipes for 4th of July desserts are sure to stand out at your patriotic celebration.

View Slideshow

How to Make Ice Cream Cake

Need a birthday cake idea or a fun way to change up a cake recipe? See how to make an ice cream cake better than any store-bought version.

View Video

Quick Summer Dinners

Summer is here! Make the most of the season's bounty of fresh produce with these quick dinner recipes. They're all ready in 30 minutes or less.

View Slideshow
Popular in Food

Italian Fig Bundles

For a tradition Italian cookie recipe, try these easy bundles. Made with cinnamon, dates, figs, nuts, raisins, and vanilla, everyone will love these treats.

3.0 by 15 people
21K views
Rate me!
  • Makes: 40 servings
  • Prep: 50 mins
  • Bake: 12 mins to 15 mins 350°F
  • Chill: 30 mins

Italian Fig Bundles

Ingredients

Directions

  1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in milk, 1 egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough into fourths. Cover and chill for 30 minutes.
  2. In a food processor, combine figs, dates, pine nuts, raisins, orange peel, orange juice, and cinnamon. Cover and process with several on/off pulses until chopped.
  3. Preheat oven to 350 degrees F. Lightly grease a large cookie sheet; set aside.
  4. On a lightly floured surface, roll out one of the dough portions to an 1/8-inch-thick rectangle. Using a fluted pastry wheel, trim dough to a 10x8-inch rectangle. Cut with the fluted pastry wheel into 2-inch squares. Place half of the dough squares on prepared cookie sheet. Spread 1 slightly rounded teaspoon of the filling onto the center of each square on cookie sheet. Using a small sharp knife, cut an "X" on top of each remaining dough square. In a small bowl, combine 1 egg and the water. Brush some of the egg mixture on edges of squares with filling. Place cut squares on top; press edges together to seal. Brush tops with egg mixture and sprinkle with coarse sugar.
  5. Bake in the preheated oven for 12 to 15 minutes or until golden brown. Transfer cookies to a wire rack; let cool. Repeat Step 4 with the remaining dough portions and bake as directed. Makes about 40 cookies.

From the Test Kitchen

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Comments

close
close
close
close
close

Loading... Please wait...