Gluten Free Fig Cookies (Cuccidati)

Italian Fig CookiesCuccidati, or fig cookies as they are more often called, are one the popular treats that pop up around the holiday season.  A staple in Sicily, these yummy Christmastime cookies are filled with figs, dates, raisins, and a variety of spices! They are a bit time consuming to make, but worth the effort!

Filling

  • 2 cups dried figs
  • 1 cups dried dates
  • 1 cup raisins
  • ¾ cup chopped almonds
  • ¾ cup chopped walnuts
  • ¾ cup orange marmalade
  • ½ cup honey
  • ¼ cup brandy
  • 1½  tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves

Dough

  • 4 cups gluten free flour
  • ¾ cup sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup butter
  • 1 large egg
  • ¾ cup milk
  • 1 ½ tbsp. vanilla extract

Icing

  • 3 cups powdered sugar
  • 1 egg white
  • 1tsp vanilla extract
  • 2 tbsp water
  1. Finely chop walnuts and almonds using a food processor and place in a large bowel
  2. Remove hard tips from figs and pits from dates
  3. Grind dates, figs, and raisins in the food processor, until well blended. Add to large bowel.
  4. Place marmalade in food processor with honey, brandy, and spices and blend. This will also help chop up the marmalade a it so that it is a smooth consistency. Pour into bowl and mix well. Your mixture should be thick at this point.
  5. Cool for at least 4 hours, or overnight
  6. Preheat oven to 350 degrees
  7. Sift flour, sugar, baking powder and salt in a large bowl
  8. Add butter to mixture and blend until well incorporated
  9. Whisk egg, milk and vanilla together then slowly add to dough mixture
  10. Divide dough in 4 sections, making a 18x3in rectangle (I use a pizza cutter to get straight edges once I roll it out. You can make longer rectangles but 12-18 inches is much easier to work with)
  11. Place filling in center of rectangle and roll dough over filling, pinching seam to close completely. Wet you fingers with water to help seal the dough
  12. Roll dough over so that the seam is facing downward, slice into 1 inch sectionsfig cookies
  13. Place on a cookie sheet and bake for 15 minutes until golden brown
  14. Allow cookies to completely cool
  15. Whisk together powdered sugar, vanilla, egg white and water. You may need to add additional water if it is too thick. Icing should be easy to spread and drip a bit down the sides of the cookies, but not watery
  16. Apply icing to cookies and decorate with colored sprinkles.

Enjoy!

xoxo

Gluten Free Gingerbread Cookies

ImageGingerbread cookies and holidays are pretty synonymous. You can use this recipe to make gingerbread men but I prefer to “cheat” on this one. Making small 1 inch balls and flattening them with the bottom of a glass dipped in sugar is way easier, and the extra sugar on top gives a nice sweet layer! Just be prepared to want to dig into them right away- they smell amazing while they are cooking!  In fact, I’m pretty sure that it is impossible not fall into the holiday spirit while these are baking! They are one of my favorite recipes to make and I’m not even a huge gingerbread fan! But they smell so good!

  • 3 cups gluten free flour
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 6 tbsp unsalted butter
  • ¾ cup light brown sugar
  • 1 large egg
  • ½ cup molasses
  • 2½ tsp vanilla
  1. Preheat oven to 350 degreesIn a small bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended
  2. In a large bowl beat butter, brown sugar, and egg until well blended
  3. Add molasses and vanilla and mix until well blended
  4. Gradually stir in dry ingredients until blended and smooth. Dough will be pretty heavy and thick. Don’t worry! You did it right!
  5. Divide dough in half and wrap each half in plastic and chill for about 1 hour. This allow the dough to harden slightly to allow you to roll the dough to be cut with your favorite cookie cutterImage
  6. Roll dough into 1 inch balls and place on a cookie sheet lined with parchment paper
  7. Add a small amount of sugar to a flat bottomed dish
  8. Dampen the bottom of a glass and then dip in sugar before using glass to flatten cookies to ¼ inch thickness
  9. Make sure cookies are spaced at least 2 inches apart to avoid touching when baking
  10. Bake for 8-10 minutes or until the edges are golden
  11. Allow cookies to cool slightly before removing from sheet and allow to completely cool on rack.

Enjoy!

xoxo

Gluten Free Oatmeal Cranberry Cookies

ImageThanksgiving is quickly approaching, though I’m not sure how it got here so soon this year! One of my mom’s favorite treats this time of year are my oatmeal cranberry cookies. I missed enjoying them when I first started living gluten free, but I managed to make a few changes to the recipe and found great oats to use and again, my favorite flour to use for holiday baking. Now, if you didn’t already realize that oats can be a problem on a gluten free diet then listen up. Generally speaking- oats are gluten free. The problem comes in their production at the factory- lots of cross contamination! In fact, a story in the Chicago SunTimes a few years ago showed that the gluten levels can be over 900ppm! Gluten free food is generally considered to be under 20ppm so thats pretty insane! There are a few gluten free options on there for oats so feel free to use other brands as well- but just make sure that they are not instant oats since those will not work well in this recipe and you will end up with a crunchy blob instead of a soft yummy oatmeal cookie!

  • 1 ½ cups gluten free flour (Namaste perfect blend)
  • 3 cups gluten free old fashioned rolled oats (my favorite gluten free brand is Bob’s Red Mill
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 1 ½ tsp vanilla
  • 2 large eggs
  • 2 cups dried cranberries
  1. Preheat oven to 350 degrees
  2. In a large bowl, combine flour, oats, baking powder, and baking soda
  3. In a separate large bowl, blend together butter and sugars until light and fluffy then beat in eggs and vanilla
  4. Slowly add dry ingredients until well combined
  5. Stir in cranberries
  6. Drop dough in approximately 1 inch balls 4 inches apart on baking sheets. You can make it really easy by using a cookie dough scoop
  7. Bake for 15 minutes or until golden
  8. Allow cookies to cool slightly in order to set, then transfer to a wire rack to allow them to cool completely

Enjoy!

xoxo