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FIG COOKIES Recipe

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FIG COOKIES image
Our Italian Ladies

 

This recipe for FIG COOKIES, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Angie Cassara
Added: Tuesday, January 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
“Also known as cucciadati—a very special cookie for occasions such as Christmas, Easter or St. Joseph’s Day”

Dough:
12 cups flour
3 cups sugar
2 cups shortening
6 tspn. Baking Powder
2 tspn. vanilla
6 to 8 eggs
1 to 2 cups milk – add milk gradually to get right consistency


Filling:
3 pounds of dried figs
1 pound seedless raisins
1 pound of chopped nuts
1 small jar of honey
Peel from 3 oranges
1 cup sugar
1 ½ Tblspn. Cinnamon, Cloves, Allspice
Pinch of black pepper
6 oz. glass of orange juice

Directions:
Directions:
Dough:
Cream shortening and sugar well. Add eggs one at a time. Combine flour, baking powder, and alternate with milk, add vanilla. Dough should be stiff enough to roll out on floured board. If it is too soft it helps to keep it refrigerated and take enough out at a time.

Filling:
Soak figs in warm water to soften to remove stems, then grind with orange peel, raisins, nuts, spices, sugar and honey (add some orange juice to be able to mix). Add 12 Tblspns. spices first and then more to taste. Roll out dough in strips, fill with filling. Roll to seal. Cut in pieces.

Number Of Servings:
Number Of Servings:
Several dozen
Preparation Time:
Preparation Time:
Bake at 350 degrees for 15 to 20 minutes until light browned.
Personal Notes:
Personal Notes:
I never really liked these as a child, but everyone in my family went crazy over them. My grandmother would bake them and place them on a white sheet covering her dining room table. My mom would also do the same. After they were baked, they were stored in large tins to keep them fresh.

My mother had to stop my Dad from eating them so much.

I remember these especially during Christmas, Easter and of course, St. Joseph's Day. I make them now especially for St. Joseph's Day, and I must say, I do enjoy them almost as much as my Dad!

 

 

 

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