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Coccidati. (Sicilian Cookies) Recipe

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This recipe for Coccidati. (Sicilian Cookies) is from GEORGI & FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
FILLING
1 pound dried Figs
1/2 pound dried Dates
1 box Golden Raisins
1/2 pound Brown Sugar
1 cup White Sugar
1/2 pound White Citron
1 pound Slivered Almonds
1 12 oz. can Crushed Pineapple (reserve juice)
1. 6 oz jar Marachino Cherries ( reserve juice)
1 small jar of Honey
2 tsp. Cinnamon
1 tsp. Ground Black Pepper
1 tsp. Salt
2 oz. Whiskey OR Orange Juice

DOUGH
10 cups all-purpose Flour
2 1/2 cups Shortening
6 Eggs, beaten
5 Tbls. Baking Powder
1 cup Milk
1 tsp. Vanilla
Pinch of Salt

GLAZE
2 cups confectioners Sugar
2 - 3 Tbls. Milk
1 tsp. Vanilla

Directions:
Directions:
1. Start the day before you want to make the cookies. Grind the fruits and nuts in a food processor. Add the sugars, honey, spices and whiskey. If filling is really dry, add some of the reserved fruit juices. Filling should be wet but not runny. Cover and refrigerate for 24 hours.

2. To make dough, combine the flour, baking powder and salt. Cut shortening into flour mixture.

3. Beat the eggs, milk and vanilla together. Mix egg mixture into flour mixture a little at a time.

4. Roll dough out onto a floured surface until approximately 1/4 inch thick. Preheat oven to 350 º

5. Cut into 3-4 inch strips. Put a ribbon of filling down the middle of each strip and fold the dough over, crimping it closed so that you have a long log.

6. Bake the logs on a parchment covered baking sheet for 15 minutes. Cool on a wire rack.

7. Meanwhile, make the glaze by combining the sugar, milk and vanilla until smooth. Drizzle logs with glaze and slice.

8. Once cookies have cooled, cut into bite sized pieces and drizzle with glaze before serving.

 

 

 

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