Reviewed: Oct. 4, 2009

Scrumptious! Can anything be better than home made cookies? These turned out perfectly...

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Reviewer:

jenny

Cooking Level: Intermediate

Home Town: Laval, Quebec, Canada

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Reviewed: Sep. 10, 2009

These cookies were amazing, one of the best stuffed cookies I`ve ever eaten. I didn`t use 1/2 cup rum, just a few tablespoons and I used 1/2 cup honey.

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amanecer

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

Very good! I added more milk and an egg to the breading mixture to firm it up more. I then refrigerated it for an hour and rolled it out before pouring the fig mixture onto it and putting half of the breading on the top and baking it as directed. They came out very well this way!

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kimlandziak

Cooking Level: Expert

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Reviewed: May 1, 2009

These cookies were so excellent, and a sweet reminder of my childhood. While not exacty as my grandmother made them, I think these were better! :

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lakelady

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Reviewed: Dec. 13, 2008

I took an Italian cookie making class years ago, and the lady teaching it taught us to make the filling days ahead of the cookies. Then, place the filling (half full) into zip top baggies, flatten, and freeze/refrigerate. When you are ready to make the cookies, slice open the sides of the baggie, and cut strips of filling with a long straight knife. It is then extremely easy to place the strips of filling on the rolled out dough that can be cut with a pizza cutter.

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Reviewer:

cookin

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: May 19, 2008

Very tasty. I was trying to replicate a family favorite with this recipe and although it wasn't the same I have to say I think it was better. The rum gave it a nice kick and my husband ate the whole batch in 2 days!! I tried various ways of "stuffing" the cookie and found doing it as a pinwheel was the best (looks pretty too!). Roll out a rectangle of dough, spread fig mix over entire rectangle, roll into a log, put in fridge for 30 min, slice into 1/4" cookies. Bake at 400 until golden brown.

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