Cucidati Recipe (Italian Fig Cookies)
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Yield: 36 cookies
Description:
These Cucidati cookies are a labor of love, perfect for celebrating Christmas or any special occasion. The recipe combines a tender cookie dough with a sweet and flavorful fig filling, topped with a delicate icing. They take a bit of time to make, but the delicious results are well worth the effort!
Ingredients:
| Cookie Dough | Filling | Icing |
|---|---|---|
| 4 cups unbleached all-purpose flour | 1 cup dried figs | 1 cup confectioners’ sugar |
| 1 1/2 tsp baking powder | 1 cup dried dates | Water or milk (for consistency) |
| 1/4 tsp salt | 1 cup raisins | Colored sprinkles (optional) |
| 1/2 cup sugar | 1/2 cup honey | |
| 1 cup vegetable shortening | 1/2 tsp cinnamon | |
| 1 egg | 1/4 cup orange marmalade | |
| 1 tsp pure vanilla extract | 1/2 cup walnuts, chopped | |
| 1/4 cup milk |
Instructions:
-
Prepare the Cookie Dough:
- In a large bowl, sift together the flour, baking powder, and salt.
- Add the sugar and mix well.
- Cut in the vegetable shortening using a fork or pastry blender until the mixture resembles coarse meal.
- In another bowl, beat the egg, vanilla extract, and milk together.
- Add the egg mixture to the flour mixture and beat with an electric mixer for about 3 minutes until well combined. The dough will be soft.
- Divide the dough into 4 equal pieces, wrap each in plastic wrap, and refrigerate for 45 minutes.
-
Make the Filling:
- In a food processor, grind the dried figs, dates, and raisins until coarse. Alternatively, chop them finely by hand.
- Transfer the chopped fruits to a bowl and add the honey, cinnamon, orange marmalade, and chopped walnuts. Mix well until thoroughly combined. The mixture will be thick.
-
Assemble and Bake:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Work with one piece of chilled dough at a time, keeping the rest refrigerated.
- On a lightly floured surface (or use confectioners’ sugar for a sweeter touch), roll out the dough into a 12-inch square.
- Cut the dough into 2×3-inch rectangles.
- Spoon about 1 teaspoon of the filling onto each rectangle.
- Carefully fold the long edges of the dough over to meet in the center, pinching to seal the seam.
- Place each cookie, seam side down, on the prepared baking sheets, leaving about 1-2 inches between each cookie.
- Using a sharp knife, make 2 or 3 diagonal slits on the top of each cookie.
- Bake for 12-15 minutes or until the cookies are golden brown.
-
Prepare the Icing:
- In a small bowl, combine the confectioners’ sugar with enough water or milk to achieve a smooth, spreadable consistency. Be cautious not to make it too runny.
- Once the cookies have cooled completely on wire racks, ice the tops of each cookie with the icing.
- Optionally, sprinkle colored sprinkles over the icing before it sets.
- Allow the icing to dry completely before storing the cookies in an airtight container.
-
Storage:
- These cookies can be stored in airtight containers at room temperature for up to 2 weeks.
Tips:
- Chilling the Dough: Chilling the dough makes it easier to handle and roll out.
- Handling the Filling: Ensure the filling is evenly distributed and not too thick to prevent bursting during baking.
- Icing Consistency: Adjust the amount of liquid added to the confectioners’ sugar for the icing to achieve the desired thickness.
- Variations: You can customize the filling by adding citrus zest or adjusting the sweetness to your preference.
Enjoy Your Cucidati Cookies!
These Italian Fig Cookies are a delightful treat with a rich history and a perfect addition to your holiday baking traditions. Share them with loved ones and savor the delicious flavors of figs, dates, and cinnamon wrapped in a tender cookie crust. Happy baking! 🍪
