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Fig Crescents, Italian Style


  • 3 cup all purpose flour
  • 1 TBS. Baking powder
  • 1 sticks unsalted butter at room temperature
  • cup granulated sugar
  • 1 egg
  • 1 tsp. Vanilla extract
  • cup milk

Ingredients for Filling:

  • cup dried figs, chopped
  • cup dates, pitted and chopped
  • cup pine nuts
  • 1 tsp lemon zest
  • tsp. Ground cinnamon
  • cup orange juice
  • 1 egg slightly beaten


  • Preheat oven to 350 degrees
  • Combine flour, baking powder and salt and set aside.
  • Mix butter and sugar and beat until creamy.
  • Add egg and vanilla to butter/sugar mixture and beat until fluffy, but not stiff.
  • Combine with flour mixture.
  • Add milk.
  • Divide dough into quarters and flatten into disks.
  • Wrap discs in plastic and refrigerate for approximately 30 minutes.

To Prepare Filling:

  • In a food processor combine all ingredients except egg, to make a paste.

Instructions For Assembling Cookies:

  • Lightly flour a flat surface.
  • Roll one dough piece into a rectangle approx. 9 x 6 inches.
  • Cut rectangle into nine pieces approx. 3 x 2 each.
  • Place a well-rounded teaspoon of filling down center of each piece (lengthwise)
  • Fold along sides of the dough to meet in the center and pinch together with fingers or a fork to seal tightly.
  • Place seam side down on a greased cookie sheet.
  • Fold ends to shape like a crescent (half-moon)
  • Cut 3 slits into the top of each cookie.
  • Brush lightly with the beaten egg.

Baking Instructions:

  • Bake for 25 minutes or until golden - but not dark.
  • Cool on wire racks.


  • If you'd like you can add multicolored sprinkles after the egg wash to give the cookies a more festive appearance.
  • These cookies freeze very well.

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