Cuciadate (Italian Fig Cookies)

Recipe by Kim D.
READY IN: 50mins
YIELD: 30 cookies




  • In blender, blend figs, cherries, pecans and Amaretto; set aside.
  • Preheat oven to 350°F degrees.
  • In a large mixing bowl, combine flour, baking powder and sugar.
  • Cut in butter with a pastry blender or a fork.
  • Add eggs, vanilla and milk; mix well.
  • Roll out strips of dough and cut into 2x4-inch rectangles.
  • Place a teaspoonful of filling onto each rectangle.
  • Roll so that short ends make the seam and place seam side down on a baking sheet.
  • Bake for about 20 minutes, or until lightly brown.
  • Do not over bake!
  • Let the cookies cool completely.
  • To make icing, mix a small bowl of powdered sugar with very little water.
  • Add water a little at a time until icing is a smooth constancy that can spread easily, but not runny.
  • Ice cookies and add sprinkles.
  • Store up to 3 weeks in tins until ready to serve.