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cucidati sicilian fig cookies
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5 from 2 votes

Cucidati Sicilian Fig Cookies

These cucidati are Italian Celebration cookies. It takes a team to make these, so gather friends and family
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Cookies, Dessert
Cuisine: Italian/Sicilian
Keyword: cucidati, cucidati, italian fig cookies, fig cookies,
Servings: 4 doz
Author: Debbie

Equipment

  • food processor
  • chef knife
  • whisk
  • sifter
  • 2 or more large cookie sheets

Ingredients

Dough

  • 4 cups Gold Medal™ 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 vanilla
  • 1/2 cup milk

Filling

  • 2 cups dried figs soaked in water
  • 2 cups dried dates pitted
  • 1 1/2 cups raisins
  • 1/2 cup honey
  • 1 teaspoon cinnamon
  • zest and peel from 3 medium oranges or 1/2 cup orange marmalade
  • 2/3 cup pecans coarsely chopped
  • 1/2 cup mini chocolate chips
  • 1 cup water
  • 1/4 tsp each allspice cloves, nutmeg
  • 1 large egg white beaten with 1 tablespoon water for egg wash

Icing (optional)

  • 2 lb confectioners' sugar
  • 1/2 cup milk
  • 1/2 stick 1/4 cup Real Butter (melted)
  • 1/4 teaspoon almond extract
  • assorted food coloring
  • multi-colored sprinkles

Instructions

  • Sift the flour, baking powder, and salt together into a large bowl. Add the sugar and stir well.
  • Cut in the shortening with a fork and work the mixture until it looks like corn meal. In a bowl, beat the egg, vanilla, and milk together.
  • Add to the flour mixture and work the mixture with your hands into a rough dough.
  • Turn the dough out onto a floured work surface and knead for 5 minutes, or until smooth. The dough will be soft.
  • Cut the dough into 4 pieces, wrap each piece in plastic wrap, and chill for 45 minutes.
  • Bring the water and allspice, nutmeg and cloves to a slow boil, reduce heat to low and cover.
  • To make the filling, grind the figs, dates, and raisins in a meat grinder or in a food processor until coarse; or coarsely chop.
  • Place the mixture in a bowl, add the honey, cinnamon, marmalade, chocolate and nuts and mix well. Add the spice brew and mix well.The mixture will be thick. Set aside.
  • Preheat the oven to 375ºF.
  • Lightly grease 2 cookie sheets.
  • Divide the dough into quarters and work with 1 piece of dough at a time, keeping the remaining dough covered.
  • On a floured surface, roll out each piece of dough to a 12-inch square.
  • Cut the dough into 4-X-3-inch rectangles,and spoon 2 tablespoons of the filling mixture down the center of each rectangle.
  • Carefully fold over the long edges of each rectangle to meet in the center, then pinch the seam to close it securely, and turn the cookie seam side down.
  • Pinch the ends closed and fold the ends under.
  • You can shape the cookies into crescents and place seam side down on the cookie sheets.Or make wreath shapes (at Christmas) or just cut into thumb lengths.
  • Make 2 or 3 diagonal slits in the top of each crescent with scissors.
  • Brush with the egg wash
  • Bake for 25 minutes, or until golden brown. Transfer to wire racks to cool.
  • Once cooled you can frost if you like with the confectioner sugar glaze and add colored sprinkles.

Glaze

  • In a small bowl, stir together confectioners' sugar and milk until smooth.
  • Beat in butter and almond extract until icing is smooth and glossy.
  • Divide into separate bowls, and add food colorings to each to desired intensity.
  • Spoon over cookies, or paint them with a brush.