CUCIDATI (ITALIAN FIG COOKIES) RECIPE - FOOD.COM
This is my favorite Cucidati recipe!!! These cookies are a little time consuming, but well worth the effort! It wouldn't be Christmas in our house without them. I make them every year, often doubling the recipe! I can't remember how many cookies this recipe makes, and often they disappear before I can start counting! (Prep time includes chilling time)
Total Time 2 hours 15 minutes
Prep Time 2 hours
Cook Time 15 minutes
Yield 36 cookies
Number Of Ingredients 18
Steps:
- For cookie dough, sift flour, baking powder, and salt into a large bowl.
- Add sugar and stir well.
- Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal.
- In a bowl, beat egg, vanilla and milk together.
- Add egg mixture to the flour mixture and mix with an electric mixer for about 3 minutes until well blended; dough will be soft.
- (The original recipe says to knead the mixture for 5 minutes on a floured surface, but I find my Kitchen-Aid works great for this step!) Divide the dough into four pieces and wrap each piece with plastic wrap.
- Refrigerate dough for 45 minutes.
- To make the filling, grind figs, dates and raisins in a food processor until coarse.
- (If you don't have a food processor, you can chop by hand until coarse) Place chopped figs, dates and raisins in a bowl.
- Add remaining filling ingredients and mix well.
- (Mixture will be thick) Set aside mixture.
- Preheat oven to 375°F.
- Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed.
- On a floured surface (I often use confectioner's sugar for rolling my dough), roll the dough to a 12-inch square.
- Cut dough into 2X3-inch rectangles.
- Spoon about 1 teaspoon of filling onto each rectangle.
- Carefully fold the long edges over to meet in the center and pinch to seal seam.
- Place each cookie, seam side down, on a baking sheet, making sure you leave at least 1-2 inches between each cookie.
- Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife.
- Bake for about 12-15 minutes, or until cookies are golden in color.
- Remove from oven and transfer cookies to a wire rack to cool.
- For icing, place confectioner's sugar in a bowl.
- Add just a little water or milk, until you get a smooth consistency- but not runny!
- Ice the tops of each cookie and sprinkle with colored sprinkle.
- Let icing dry completely before stacking!
- Store in air-tight containers up to 2 weeks.
Nutrition Facts : Calories 197.3, FatContent 7.2, SaturatedFatContent 1.9, CholesterolContent 5.6, SodiumContent 67.8, CarbohydrateContent 32.1, FiberContent 1.4, SugarContent 19.1, ProteinContent 2.3
CUCCIDATI - ITALIAN FIG COOKIES - ITALIAN RECIPE BOOK
Shortbread pastry dough stuffed with soft, fragrant mix of dried figs, nuts, chocolate, candied fruit and a hint of cinnamon is what makes cuccidati cookies unforgettable from the first bite.
Provided by Italian Recipe Book
Categories Cookies
Total Time 80 minutes
Prep Time 60 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 21
Steps:
- Cuccidati Dough:
- Cuccidati Filling:
- Make Cookies:
- Make Icing:
- Decorate Cookies:
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CUCIDATI (ITALIAN FIG COOKIES) RECIPE - FOOD.COM
This is my favorite Cucidati recipe!!! These cookies are a little time consuming, but well worth the effort! It wouldn't be Christmas in our house without them. I make them every year, often doubling the recipe! I can't remember how many cookies this recipe makes, and often they disappear before I can start counting! (Prep time includes chilling time)
From food.com
Reviews 4.5
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CUCCIDATI - ITALIAN FIG COOKIES - ITALIAN RECIPE BOOK
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