Cuscinetti Filanti Recipes

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CUCIDATI (ITALIAN FIG COOKIES)

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)

Provided by Kim D.

Categories     Dessert

Time 2h15m

Yield 36 cookies

Number Of Ingredients 18



Cucidati (Italian Fig Cookies) image

Steps:

  • For cookie dough, sift flour, baking powder, and salt into a large bowl.
  • Add sugar and stir well.
  • Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal.
  • In a bowl, beat egg, vanilla and milk together.
  • Add egg mixture to the flour mixture and mix with an electric mixer for about 3 minutes until well blended; dough will be soft.
  • (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.
  • Refrigerate dough for 45 minutes.
  • To make the filling, grind figs, dates and raisins in a food processor until coarse.
  • (If you don't have a food processor, you can chop by hand until coarse) Place chopped figs, dates and raisins in a bowl.
  • Add remaining filling ingredients and mix well.
  • (Mixture will be thick) Set aside mixture.
  • Preheat oven to 375°F.
  • Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed.
  • On a floured surface (I often use confectioner's sugar for rolling my dough), roll the dough to a 12-inch square.
  • Cut dough into 2X3-inch rectangles.
  • Spoon about 1 teaspoon of filling onto each rectangle.
  • Carefully fold the long edges over to meet in the center and pinch to seal seam.
  • Place each cookie, seam side down, on a baking sheet, making sure you leave at least 1-2 inches between each cookie.
  • Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife.
  • Bake for about 12-15 minutes, or until cookies are golden in color.
  • Remove from oven and transfer cookies to a wire rack to cool.
  • For icing, place confectioner's sugar in a bowl.
  • Add just a little water or milk, until you get a smooth consistency- but not runny!
  • Ice the tops of each cookie and sprinkle with colored sprinkle.
  • Let icing dry completely before stacking!
  • Store in air-tight containers up to 2 weeks.

Nutrition Facts : Calories 197.3, Fat 7.2, SaturatedFat 1.9, Cholesterol 5.6, Sodium 67.8, Carbohydrate 32.1, Fiber 1.4, Sugar 19.1, Protein 2.3

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
2 cups confectioners' sugar
water or milk
colored sprinkles

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