Cucidati (Italian Fig Cookies)

Total Time
2hrs 15mins
Prep 2 hrs
Cook 15 mins

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)

Ingredients Nutrition


  1. For cookie dough, sift flour, baking powder, and salt into a large bowl.
  2. Add sugar and stir well.
  3. Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal.
  4. In a bowl, beat egg, vanilla and milk together.
  5. Add egg mixture to the flour mixture and mix with an electric mixer for about 3 minutes until well blended; dough will be soft.
  6. (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.
  7. Refrigerate dough for 45 minutes.
  8. To make the filling, grind figs, dates and raisins in a food processor until coarse.
  9. (If you don't have a food processor, you can chop by hand until coarse) Place chopped figs, dates and raisins in a bowl.
  10. Add remaining filling ingredients and mix well.
  11. (Mixture will be thick) Set aside mixture.
  12. Preheat oven to 375°F.
  13. Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed.
  14. On a floured surface (I often use confectioner's sugar for rolling my dough), roll the dough to a 12-inch square.
  15. Cut dough into 2X3-inch rectangles.
  16. Spoon about 1 teaspoon of filling onto each rectangle.
  17. Carefully fold the long edges over to meet in the center and pinch to seal seam.
  18. Place each cookie, seam side down, on a baking sheet, making sure you leave at least 1-2 inches between each cookie.
  19. Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife.
  20. Bake for about 12-15 minutes, or until cookies are golden in color.
  21. Remove from oven and transfer cookies to a wire rack to cool.
  22. For icing, place confectioner's sugar in a bowl.
  23. Add just a little water or milk, until you get a smooth consistency- but not runny!
  24. Ice the tops of each cookie and sprinkle with colored sprinkle.
  25. Let icing dry completely before stacking!
  26. Store in air-tight containers up to 2 weeks.
Most Helpful

My Aunt used to make these for our Holiday treats. We loved them. She did not ice them but she did cut "S" shaped cuts in the dough instead of just slits. This gave them a fancy look when cooked.

kerrygmo November 14, 2004

OMG! I was looking for something different to make this year and had some very moist and plump dried mission figs. So I looked up fig cookies and this is the first one that came up. after reading several other recipes on the internet I decided to make this one and it is so good I am so glad I chose it. I had no problem chopping the filling in my FP since everything was moist it chopped up in seconds. the dough was a little trickier but also no problem. I could not wait to cool the cookies and ice them the aroma was so wonderful. I love this recipe and so did my family and friends. thank you!

Celia A. December 17, 2014

This was a great recipe. It took me a couple of tries to get the sizing right, but because the dough is divided up and stays in the fridge, it was easy to take my time with trial and error. My Italian family loved the cookies at Christmas time.

Meghan E. January 14, 2013