Who is going to eat all these Christmas cookies that are left over from the holidays? Oh my! I may have made a bit more than I needed for my cookie trays this year. Now, I had to freeze a lot of them and I don't eat them, just my husband.
This recipe for the Italian Fig Cookie " The Cuccidati" was passed on to me by my mother-in-law. You can use a variety of jams, nuts, & spices and I do change them to what I have available. This is momma's recipe given to me and I now carry on the yearly tradition for the family.
"Cuccidati"
You will want to make your filling first, otherwise your dough will get too dry.
Filling:
1 c. dried figs
½ c. dried dates, pitted
½ c. raisins
1 can crushed pineapple (8 oz.)
¾ c. chopped almonds
¾ c. chopped walnuts
¼ c. chocolate chips
¾ c. honey
¼ c. brandy
½ c. strawberry jam
1 ½ tsp. orange zest
1 tsp. lemon zest
1 T. cinnamon
½ tsp. cloves
½ tsp. nutmeg
If you have whole figs, be sure to cut out the hard stem in the center of the fig. Then chop your figs into smaller chunks so they will grind easier.
You will need to grind the chopped figs, dates, oranges, crushed pineapple, and raisins. The juice from the orange and pineapple will help to moisten the figs and dates as they go through the grinder.
Next, add the almonds and walnuts to the date mixture, along with the spices, honey, brandy, strawberry jam, and chocolate chips.
Now you can run it through the grinder one more time. The mixture should be just moist but thick enough to hold its shape when spooned onto the dough.
You can stop here at this point, cover the filling, and refrigerate until you’re ready to do the second stage, making the dough!
Dough:
4 c. all-purpose flour
1 c. sugar
1 ½ T. baking powder
½ tsp. salt
1 c. butter 2 sticks cut into cubes)
2 large egg
½ c. milk or cream
1 T. vanilla
Sift together the flour, salt, and baking powder. Put it through the sifter twice to make sure the baking powder is distributed evenly.
Mix the butter, sugar, milk, eggs, and vanilla, beating until creamy.
Slowly add the sifted flour to the butter mixture, stirring well until the dough is formed.
Dust your surface and rolling pin with flour.
Take a good handful of dough and form a roll with it in your hands, then roll it gently on the floured board to elongate the dough.
Try to keep it approximately 1 ½” – 2” in diameter, as you will need it large enough to flatten into a long rectangle about 4” wide and 1/4" thick.
- Spoon a line of the filling down the center of the rectangle and gently roll the dough over the filling with your fingers, making it into a rolled log.
- Cut the roll into 11/4" pieces and place them onto a parchment-lined cookie tray.
- Bake in a preheated oven at 375°F or 190°C for 12-15 minutes or just until they are puffy and slightly browned.
4. Remove the cooked cookies to a cooling rack and prepare your icing.
Icing:
1 c. powdered confectionery sugar
1/4 tsp. vanilla
1 T. milk (more if needed)
- Mix together until it is of spreading consistency.
- Dip the tops of the cookies into the icing and place them back onto the rack.
- While the icing is still wet sprinkle the tops of the cookies with your favorite holiday sprinkles or colored sugar.
Continue frosting until they are all done, it will take you a little bit of time. Let them air-dry and then store them in a container until you use them.
I freeze some on trays for one day and then put them into a container in the freezer to keep them fresh for later use.
Can you see why I said, I may have overdone it a bit. Well, now that the cookie trays have all been passed out, I still have plenty in the freezer. I guess my husband will be quite happy to discover them. Just saying!
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
