1/11 Photos of Cucidati (Italian Fig Cookies)
2 hrs 15 mins
Kim D.'s Note:
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)
My Private Note
Units: US | Metric
- 4 cups unbleached all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 cup vegetable shortening
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1/2 cup milk
- 1 cup dried fig
- 1 cup dried dates, pitted
- 3/4 cup raisins
- 1/4 cup honey
- 1/2 teaspoon cinnamon
- 1/4 cup orange marmalade
- 1/2 cup walnuts, chopped
- 1For cookie dough, sift flour, baking powder, and salt into a large bowl.
- 2Add sugar and stir well.
- 3Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal.
- 4In a bowl, beat egg, vanilla and milk together.
- 5Add 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.
- 7Refrigerate dough for 45 minutes.
- 8To 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.
- 10Add remaining filling ingredients and mix well.
- 11(Mixture will be thick) Set aside mixture.
- 12Preheat oven to 375°F.
- 13Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed.
- 14On a floured surface (I often use confectioner's sugar for rolling my dough), roll the dough to a 12-inch square.
- 15Cut dough into 2X3-inch rectangles.
- 16Spoon about 1 teaspoon of filling onto each rectangle.
- 17Carefully fold the long edges over to meet in the center and pinch to seal seam.
- 18Place each cookie, seam side down, on a baking sheet, making sure you leave at least 1-2 inches between each cookie.
- 19Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife.
- 20Bake for about 12-15 minutes, or until cookies are golden in color.
- 21Remove from oven and transfer cookies to a wire rack to cool.
- 22For icing, place confectioner's sugar in a bowl.
- 23Add just a little water or milk, until you get a smooth consistency- but not runny!
- 24Ice the tops of each cookie and sprinkle with colored sprinkle.
- 25Let icing dry completely before stacking!
- 26Store in air-tight containers up to 2 weeks.
Browse Our Top Hand-Formed Cookies Recipes
You Might Also Like...View All Hand-Formed Cookies Recipes
Nutritional Facts for Cucidati (Italian Fig Cookies)
Serving Size: 1 (1882 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 197.2
- Calories from Fat 64
- Total Fat 7.2 g
- Saturated Fat 1.8 g
- Cholesterol 5.6 mg
- Sodium 67.8 mg
- Total Carbohydrate 32.1 g
- Dietary Fiber 1.3 g
- Sugars 19.0 g
- Protein 2.3 g