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Cucidati (Italian Fig cookies) Recipe

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This recipe for Cucidati (Italian Fig cookies), by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Gioiello Scognamillo

Category:
Category:

Ingredients:  
Ingredients:  
Fig filling: You may want to just make half of this and freeze the rest. This full recipe is enough for 6 times the pastry recipe. (Below)
2 pounds figs
1 box raisins
1/2 pound dates
1/2 cup candied cherries (optional)
1/2 box brown sugar
1/2 bottle honey
1 pound chopped walnuts
1 cup sugar
2 Tablespoons cinnamon
2 Tablespoons allspice
4 oz. orange juice
small glass of whiskey (by the time you finish these, you'll want one for yourself)

Pastry: (You need to make 6x for whole recipe of filling)
1/2 cup butter or margarine
1/4 cup sugar
2 eggs
1/2 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt

Directions:
Directions:
Fig Filling:
Put all ingredients in saucepan. Cook over very low flame. Add enough water to make moist. Keep stirring - heat for approximately 5 minutes or just until sugar and honey are melted.

Make filling one to two days before making cookies, it enhances the flavors. Keep refrigerated until ready to use.

Pastry:
In large bowl of electric mixer, beat sugar and butter until blended; add eggs and vanilla - mix well. Sift together flour, baking powder and salt. Gradually add to butter mixture, while mixing at low speed. Continue mixing until well combined.

Roll dough about 1/4 inch thickness. Using a sharp knife, cut strips about 4 1/2 inches wide (adjust to size of cookie you want to make). Put fig filling in center of dough - fold over and seal edge with fork.

Put on greased cookie sheet. Bake 350 degrees oven for approximately 10 to 15 minutes or until bottom of cookie is golden brown.

When cookies are cool, frost with a glaze (powdered sugar, milk and vanilla) and sprinkle with candy sprinkles. I use a pastry brush to spread the glaze and let dry on cookie racks.

Personal Notes:
Personal Notes:
Makes a large, large amount of cookies (if you use the whole recipe). They freeze well.

 

 

 

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