Stinky! Help!

[hippywife]

To my memory, my Italian gran never made these cookies. Did yours? I tried them this weekend and the result was not so good...edible but not great. The problem is the dough. From the recipe, I can't get a feel for what the texture of the dough should be or how thin to roll it. I think I must have rolled out too thin. Any ideas here?

Of course, anyone else who is familiar with these at all is welcome to help, too. Any help on these would be appreciated. I just singled out Stinky because of his Italian heritage.

Thanx! :hi:

P.S. I'm not responding to the puppy thread anymore coz I don't want to keep kicking it back up since this is the C&B group. I do appreciate all your nice comments, tho.

Edited to add link: http://allrecipes.com/Recipe/Italian-Fig-Cookies-II/Detail.aspx

[Stinky The Clown]

1. I wish I could help .......

I never heard of those cookies. My family (on both sides) never made anything like those. My mother and both my grandmothers did a good bit of baking, but nothing liker those.

I wonder how authentic the recipe might be?

By the way ....... those are cute puppies! :hi:

:rofl:

[hippywife]

2. Dang!

I might just try to stiffen the other ball of dough a little bit and see if I can just make bar cookies out of the rest of it.

Thanx for lookin', tho. And thanx for the puppy love. LOL Think I'll go parade her around the lounge.

[housewolf]

3. Check out these 3 recipes for Italian fig cookies

Particularly the 1st one. It's ingredients list is very similar but with some differences in quantities that might make the difference you need.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25183,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25219,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32526,00.html

[Warpy]

4. I used to get these from Italian bakeries in Boston

All the flavor was in the filling and in any sugar or frosting on top. Most bakeries just dusted them with a little powdered sugar.

The cookie coating was about 3/8" thick when baked. I'd roll the dough out to 1/4" thick and try that first.

[hippywife]

5. Thank you for all the input, everyone.

I'm not ignoring you. Other priorities at the moment:

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=243&topic_id=33299&mesg_id=33299

:hi:

[hippywife]

6. Well, here's what happened.

I took the rest of the dough and part of the filling and rolled it jelly roll fashion, sliced and baked. They were okay, but still...eh.

What really worked is I baked a batch of my favorite butter cookies and pressed the filling between two of them before baking. They looked like round ravioli and they tasted perfect. Husband loved them so this is a keeper modification.

[Warpy]

7. Your attempt from the official recipe sounds like

what I'd get from the Italian bakeries. The pastries were all drop dead gorgeous, but the flavor was all in the filling. The coating was just there for the crunch and had no flavor at all.

Using a butter cookie recipe would be lovely.

[hippywife]

8. The original dough

was really lackluster but the butter cookies made them fabulous. I really hated the thought of wasting that fig filling.

I just ate two of them. :9