Tuesday, November 20, 2012

Cucidati Cookies

I love fig.
Give me a fig cookie, I am a happy girl.
These are well worth the effort!

Cucidati (Italian Fig Cookies)

4 cups all purpose flour
1 ½ tablespoons baking powder
¼ teaspoon salt
½ cup sugar
1 cup vegetable shortening
1 egg
1 tablespoon vanilla extract
½ cup milk

1 cup dried figs
1 cup dried dates (pitted)
¾ cup raisins
½ cup walnuts (chopped)
½ teaspoon ground cinnamon
¼ cup honey
¼ cup orange marmalade

2 cups powdered sugar
1 teaspoon vanilla extract
4 tablespoon milk (approx)
Colored sprinkles (optional)


  1. Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and combine well.
  2. Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal.
  3. In a separate bowl whisk together the egg, vanilla, and milk
  4. Add the egg mixture to the flour mixture and mix with an electric mixer for a full 5 minutes. Dough will be soft.
  5. Knead dough by hand for 5 minutes.
  6. Divide dough into 4 parts, wrapping each with plastic wrap. Refrigerate for at least 45 minutes.
  7. Filling: grind figs, dates, and raisins in food processor until coarse. Add remaining ingredients and mix well. Mixture will be very thick.
  8. Preheat oven to 375 and line two cookie sheets with parchment paper
  9. Work with one piece of dough at a time. On a floured surface, roll the dough into a 12 inch square. Cut dough into 2x3 inch rectangles. Spoon about 1 teaspoon of filling into the middle of each. Carefully fold the short edges over to meet in the middle and pinch to seal. Seal sides as well.
  10. Place each cookie, seam side down, on a baking sheet, leaving 1-2 inches between each.
  11. Bake for 18 minutes, or until the cookies are golden brown
  12. Remove from oven and put on rack to cool.
  13. For the icing: Mix together the powdered sugar, vanilla, and add enough milk to achieve the desired consistency. You want the icing to be thick enough not to be runny, but still easily spreadable. Ice the tops of the cookies and decorate with sprinkles if desired.
  14. Let the icing set completely before storing in an airtight container

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