Directions: |
Directions:Cookie dough:
Mix flour and baking powder together. In another bowl beat eggs lightly with a fork. Add sugar and beat slightly. Work flour with Cricso till it looks like corn meal. Add sugar mixture and vanilla. Mix all together to form a soft firm dough. Add warm milk if needed. Let rest
Filling:
Dry Orange Rind: Peel oranges and let dry on the counter for 1 week. Toast slowly until leathery. Chop very finely
Prepare Figs & Raisins: Soak raisins in water until plump. Squeeze water out. Add figs and process through fine grinder.
In a pan add water, figs, raisins sugar, cloves, cinnamon, orange peel and citron. Mix together and work slowly for 1/2 hr. on med. low heat. Stirring often to prevent burning. Cool for 1/2 hr. and add roasted almonds. You can also add some mixed nuts such as filberts, hazel nuts and brazil nuts.
Roll dough in a circle about ⅛" thick. Cut into about 3" diameter circles. Put about 1 tbsp. of filling in the center and fold up 2 sides, sealing tightly on top. Bake at 425 degrees (4-5 minutes on the bottom shelf and 3 minutes on top shelf). |
Personal
Notes: |
Personal
Notes: Submitted by the Desrocher Family: This is an heirloom Vella family recipe made for weddings, holidays and special occasions. For many years, the "cousins" were asking Auntie Jeannie how to make these great cookies. Then on one day years ago, Auntie Jeannie had a cookie party at 54 Elm Street to make all the old cookie recipes. Lisa Shelanskas wasn't about to miss this. It was said it was the last get together for massive cooking making. All the old recipes were written to make many dozen of each type of cookie. Lisa says she remembers asking Auntie Jeannie how to make these recipes smaller which she gladly obliged.
|
This recipe for Cuccidati - Great Gramma's Jackamore's Fig Filled Cookies is from