LOUISVILLE, Ky. (WDRB) -- It's the season for holiday baking and cookie exchanges. And Volare Ristorante's Josh Moore is sharing a traditional Italian Fig Cookie recipe. It's a little time consuming, but these glazed, fruity pinwheels are easy and delicious.
Italian Fig Cookies
Dough:
1 lb. unsalted butter
3 cups sugar
6 eggs
10 cups all purpose flour (plus extra for rolling)
2 Tbsp baking powder
2 Tbsp vanilla extract
ÂĽ tsp salt
2 cups whole milk
Preheat oven to 350 degrees. Cream together butter and sugars in mixer with paddle. Next add the eggs and mix well. Combine the dry ingredients. Combine the vanilla and milk, alternately add the dry mix with the milk mixture. Dough will be a little sticky. Wrap dough in plastic wrap and refrigerate for several hours. Roll dough into large rectangular sections to coincide with fig filling. Place the fig filling over the dough and roll into a pinwheel, refrigerate until firm and slice ¼ inch thick. Place cookies on greased tray and bake approx. 8-10 minutes until very light golden brown around edges. Let cookies cool and drizzle with icing. Enjoy!
Filling:
2 lbs. dried figs
½ lbs. golden raisins
1 tsp cinnamon
ÂĽ cup granulated sugar
½ navel orange, whole
1 granny smith apple
1 cup honey
1 cup almonds
½ cup brandy
Âľ cup pecans
Icing:
1 lb. powdered sugar
½ lb. butter
1 tsp vanilla extract
½ cup whole milk
Combine all ingredients in a mixer and whip till smooth. Next place in a piping bag and icing is ready to use.
Volare Ristorante
2300 Frankfort Avenue
Louisville, KY 40206
502-894-4446
Year-Round Indoor and outdoor seating is available.
Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.
He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.
Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.
As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.
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