Christmas Italian Recipe Italian Cookies Recipe


With citrus from fresh orange juice and lemon zest, the unique and richly spiced filling is wrapped inside a buttery sugar cookie dough that’s a dream to work with.

Baked in strips then sliced into individual cookies when warm from the oven, this method couldn’t be easier.

Once cooled the cookies are drizzled with a lemon glaze and traditional holiday nonpareils (sprinkles.)




  • 2 large eggs
  • 1 tablespoon cold water
  • 2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1-1/2 cups confectioners’ sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 8 ounces dried figs (about 1-1/3 cups)
  • 3 tablespoons unblanched almonds
  • 2 tablespoons apricot preserves
  • 4 teaspoons orange juice
  • 1 cup confectioners’ sugar
  • 2 tablespoons 2% milk
  • 1/2 teaspoon vanilla extract


In a small bowl, whisk eggs, cold water, and vanilla until blended.

Place flour, confectioners’ sugar, baking powder and salt in a food processor; pulse until blended.

Add butter; pulse until crumbly.

While pulsing, add egg mixture just until combined.

Divide dough in half.

Shape each into a disk; cover.

Refrigerate 1 hour or until firm enough to roll.


Wipe the food processor clean.

Add figs and almonds; pulse until chopped.

Add preserves and juice; pulse until combined.

Preheat oven to 350°.

On a lightly floured surface, roll each portion of dough into a 10×8-in. rectangle; cut each lengthwise into four 2-in.-wide strips.

Spread about 2 tablespoons filling down center of each strip.

Fold dough over filling; pinch edges to seal.

Roll each gently to shape into a log; cut crosswise into 1-in. pieces.

Place 1 in. apart on parchment paper-lined baking sheets.

Bake until light brown, 10-12 minutes.

Remove from pans to wire racks to cool completely.

In a small bowl, mix glaze ingredients until smooth.

Drizzle over cookies.

Let stand until set.

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