I believe there’s room for all the cookies on the table this December. Sure, we have our must-bakes—mine are gingerbread cookies and these unnamed cherry-adorned butter cookies—but you have to leave room for some new names. This year, I’m suggesting a classic Italian cookie called cuccidati. Maybe your grandparents made them long ago, or maybe they’re brand new; either way, these fruity cookies deserve a spot in your annual lineup.

I can say with certainty that the Italians have a great eye for cookies. Biscotti, amaretti, pignoli, and rainbow cookies are superstars, to name a few. Cuccidati, or bucellati, are classic Sicilian Christmas cookies. Even if you’ve never had one, I bet they look very familiar. Fig Newtons are similar to these homemade treats, but not necessarily based on them. Soft, buttery cookie dough wraps around a fig heart, and the cookies are topped with sweet icing and colorful sprinkles.

Almost anything with rainbow nonpareils catches my interest, and I’m glad these did. While they’re not as easy to make as drop cookies, like chocolate chip or oatmeal, the dough and filling can be made quickly in a food processor. These fruit-filled cookies are a great addition to any holiday cookie jar you’re delivering to friends, and they’re much more satisfying to eat than your average sugar cookie.

1. Place a regular blade in your food processor. Add the flour, sugar, baking powder, and salt. Pulse the mixture two or three times to combine. Add the butter in tablespoon-sized pieces and pulse the mixture about 10 times, or until the butter pieces are the size of peas. Add the extract and one cold egg. I used almond extract, but vanilla extract will work just fine. Process until the dough comes together, about 20 seconds. The dough should be soft and come out of the food processor easily. Place in a bowl, cover, and refrigerate while you make the filling.