Italian Christmas Cookies Filled
Get ready to elevate your holiday baking with these delightful Italian Christmas Cookies Filled—a festive treat inspired by traditional Italian pastry-making. These tender, buttery cookies are generously stuffed with a rich, spiced mixture of dried figs, dates, walnuts, and golden raisins, sweetened with honey and warmly kissed with cinnamon. Wrapped in a soft, flaky dough, each bite delivers the perfect balance of textures and flavors, from nutty crunch to fruity sweetness. Finished with a glossy powdered sugar glaze and optional colorful sprinkles, they’re as beautiful as they are delicious, making them the ultimate addition to your Christmas cookie platter. Perfect for gifting, entertaining, or simply indulging, these Italian treasures are sure to bring holiday cheer with every bake!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup chopped dried figs
- 0.5 cup chopped dates
- 0.5 cup chopped walnuts
- 0.5 cup golden raisins
- 0.25 cup honey
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons sprinkles (optional)
Instructions
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
While the dough chills, prepare the filling. In a medium bowl, combine the dried figs, dates, walnuts, raisins, honey, and ground cinnamon. Mix well to create a sticky filling.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Divide the chilled dough into two portions. Roll out one portion on a floured surface into a 1/4-inch thick rectangle.
Place spoonfuls of the filling along one edge of the rectangle, leaving a small border. Carefully roll the dough over the filling, sealing the edges to enclose it.
Repeat with the second portion of dough.
Cut each filled roll into 2-inch sections and transfer to the prepared baking sheets, seam side down.
Bake for 12-15 minutes, or until the cookies are lightly golden around the edges. Allow them to cool completely on a wire rack.
To make the glaze, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled cookies and top with sprinkles, if desired.
Let the glaze set for 15 minutes before serving. Store the cookies in an airtight container for up to 1 week.
Nutrition Facts
Calories |
5357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 937.5 g | 341% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 524.0 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 480 mg | 37% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2726 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
