Cuccidatti (Fig Cookies)
- Ingredients:
- 19
- Yields:
-
400 cookies
ingredients
- 907.18 g figs
- 354.88 ml raisins
- 453.59 g dates
- 118.29 ml brown sugar
- 118.29 ml granulated sugar
- 14.79 ml cinnamon
- 236.59 ml nuts, chopped
- 113.39 g whiskey
- 0 to taste brandy
- 1 orange (skin and all)
-
Dough:
- 2365.9 ml flour
- 9.85 ml salt
- 473.18 ml sugar
- 24.64 ml baking powder
- 473.18 ml Crisco
- 354.88 ml margarine
- 6 whole eggs, beaten
- 14.79 ml vanilla
- 177.44 ml milk
directions
- Remove hard knob on one end of figs and discard.
- Soak figs, raisins and dates in hot water for 1 hour.
- Drain.
- Put figs, dates and raisins through food grinder; add remaining ingredients, put through blender to puree. Mix well, it's easier to prepare the fig filling one day and proceed the next day.
- Refrigerate filling.
- Sift flour, salt, granulated sugar and baking powder together in large bowl or kettle. Cut Crisco and margarine in with pastry blender (as for pie crust). Make a well in center, add eggs, vanilla and milk.
- Blend thoroughly using hands.
- Roll out on floured surface into 3 x 10-inch rectangle about 1/8-inch thick.
- Place filling in center, fold long edges to center and pinch edges to seal.
- Cut 1 1/2-inch slices.
- Bake on lightly greased cookie sheet at 350 degrees for 10 to 15 minutes.
- Continue until dough and filling are used up.
- Frost with a plain frosting: powdered sugar, milk and vanilla.
- Garnish with sprinkles or jimmies.
- Recipe can be divided in half.
- Do not overcook.
- Should be light in color.
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