Cuccidatti (Fig Cookies)
Ready In: 0 mins
Yields: 400 cookies
Ingredients
- 2 lbs figs
- 1 1⁄2 cups raisins
- 1 lb dates
- 1⁄2 cup brown sugar
- 1⁄2 cup granulated sugar
- 1 tablespoon cinnamon
- 1 cup nuts, chopped
- 4 ounces whiskey
- brandy
- 1 orange (skin and all)
Dough:
- 10 cups flour
- 2 teaspoons salt
- 2 cups sugar
- 5 teaspoons baking powder
- 2 cups Crisco
- 1 1⁄2 cups margarine
- 6 whole eggs, beaten
- 1 tablespoon vanilla
- 3⁄4 cup 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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