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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Cucidati (Italian Fig Cookie) Recipe

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This recipe for Cucidati (Italian Fig Cookie) is from The Lazzari Family Cookbook , 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
3 packs dry figs
1 lb. dates
1 lb. walnuts
2 orange peels
1/2 cup chocolate
1 stick cinnamon or 1 tsp. cinnamon

Dough
12 cups flour 2 cups lard 4 eggs
4 cups sugar vanilla bean or 3 tsp. vanilla
1/2 cup water 6 tsp. baking powder

Icing
1 1/4 cups confectioner sugar
2 tbs. milk 1/2 tsp. vanilla extract
multicolored nonpareils
Directions:
Directions:
Filling: Process ingredients in a food processor until coarsely purified. If dry, add about 1 tbs. more juice. Can refrigerate up to 4 days. Bring to room temp before making cookies

Dough: In food processor, pulse flour, sugar, baking powder, vanilla, eggs. Add lard gradually. Pulse until dough becomes crumbly. Add water gradually until dough is evenly moist. Place dough on waxed paper and knead until smooth. Divide dough in half. Roll each into a 12 inch square, cutting and patching to even sides. Stack dough with waxed paper attached on baking sheet and refrigerate until dough is cold and firm.
Cut each square in half. Place fig mixture along center of dough and overlap edges pressing seams to seal. Cut into 1" cookies and bake on parchment covered cookie sheet.

Bake one sheet at a time @ 375º 14-19 minutes until edges are golden brown.

Icing: Stir ingredients in mixing bowl until smooth. Drizzle with a spoon over cooled cookies and top with nonpareils.
Number Of Servings:
Number Of Servings:
6 dozen
Personal Notes:
Personal Notes:
Grand Marnier can be used instead of orange peels
Extra fig mixture can be frozen. Wrap with plastic wrap and ziploc bag.

 

 

 

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