1/1 Photo of Cuciadate (Italian Fig Cookies)
Kim D.'s Note:
This isn't your normal Italian Fig Cookie recipe, but it's very good! The difference in this recipe, it that it calls for maraschino cherries and Amaretto! Yum! They do take a little time to make, put they are very good and the flavor improves after a day or two. It wouldn't be Christmas without them!
My Private Note
Units: US | Metric
- 473.18 ml chopped dried figs
- 236.59 ml maraschino cherry, chopped
- 118.29 ml chopped pecans
- 59.14 ml Amaretto
- 946.36 ml flour
- 1.23 ml baking powder
- 118.29 ml sugar
- 177.44 ml butter
- 2 eggs, beaten
- 14.79 ml vanilla
- 59.14 ml milk
- 1In blender, blend figs, cherries, pecans and Amaretto; set aside.
- 2Preheat oven to 350°F degrees.
- 3In a large mixing bowl, combine flour, baking powder and sugar.
- 4Cut in butter with a pastry blender or a fork.
- 5Add eggs, vanilla and milk; mix well.
- 6Roll out strips of dough and cut into 2x4-inch rectangles.
- 7Place a teaspoonful of filling onto each rectangle.
- 8Roll so that short ends make the seam and place seam side down on a baking sheet.
- 9Bake for about 20 minutes, or until lightly brown.
- 10Do not over bake!
- 11Let the cookies cool completely.
- 12To make icing, mix a small bowl of powdered sugar with very little water.
- 13Add water a little at a time until icing is a smooth constancy that can spread easily, but not runny.
- 14Ice cookies and add sprinkles.
- 15Store up to 3 weeks in tins until ready to serve.
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Nutritional Facts for Cuciadate (Italian Fig Cookies)
Serving Size: 1 (1297 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 159.0
- Calories from Fat 59
- Total Fat 6.5 g
- Saturated Fat 3.2 g
- Cholesterol 26.5 mg
- Sodium 42.7 mg
- Total Carbohydrate 22.8 g
- Dietary Fiber 1.6 g
- Sugars 8.2 g
- Protein 2.7 g
The following items or measurements are not included: