Cucidata
Submitted by braveheart
Traditional Sicilian fig cookies stuffed with ground figs, dates, raisins, walnuts, and orange, then iced and topped with colored sugar. Makes 10 dozen for the holiday cookie tray.
YIELD
10 dozenPREP
40 minCOOK
20 minREADY
60 minIf you grew up Italian-American, these cookies are Christmas. No debate.
Cucidata (also called cucidati or Italian fig cookies) are a Sicilian tradition: a tender egg dough wrapped around a filling of ground figs, dates, raisins, walnuts, and a whole orange, skin and all. Cinnamon, brown sugar, and strawberry preserves bind the filling into a fragrant, sticky paste that tastes like the holidays.
The dough gets rolled thin, filled, folded, and sliced on the diagonal into bite-sized pieces. After baking, a simple icing and a shower of colored sprinkles finish the job.
This recipe makes about 10 dozen, which sounds like a lot until you realize how fast they disappear.
Pro Tips
- Grind the filling ingredients together in a meat grinder or food processor for the right sticky, spreadable texture
- Keep the dough soft; if it cracks when you fold it, it’s too dry and needs a splash more milk
- Overlap the dough only about a quarter inch when sealing so the seam doesn’t get too thick
- A splash of rum or anisette in the filling is traditional and adds another layer of warmth
Ingredients
Directions
Grind figs, dates, raisins, walnuts and orange together.
Mix with sugars, cinnamon, and preserves.
Set aside. (If desired, liquor can be added to the filling.)
Beat eggs well. Add vanilla and milk. Beat sugar and shortening together and gradually add to eggs. Continue to beat.
Mix 1 cup flour with baking powder and salt.
Continue adding flour until a soft dough forms.
Knead gently. Divide into 6 parts. Form a roll no more than 1 inch thick.
Flatten with a rolling pin on a slightly floured board to about 2 inches wide.
Spread filling down middle of dough. Fold 1 side over filling, then the other, overlapping about ¼ inch.
Seal lightly. Cut diagonally into 2 inch lengths.
Continue with remaining dough and filling.
Place seam side down on a lightly greased cookie sheet.
Bake at 375 for about 20 minutes, or until lightly browned.
Cool, frost with icing and decorate with colored sugars.
Makes about 10 dozen cookies.
(120 cookies; 20 per lb.)
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