NOTE: My mother, Ann Fiorino, would add these cookies to her Christmas cookie collection and hand out to friends for gifts. This recipe is very old and is a revered recipe to Italians. In Italian, they are called Cuccidati.
Ingredients:
- 2 cups dried figs
- 3/4 cup light raisins
- 1/4 cup almonds
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- hot water left from heating figs
- dash of pepper
- 2 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/2 cup shortening
- 2 tablespoons butter
- 1/2 cup milk
- 1 egg
Cuisine: Italian
Yield: 2 dozen cookies
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(No Ratings Yet)Loading...Instructions:
- Preheat oven to 350-degrees. On chopping board, remove the small hard stem from figs. Cut the figs in small pieces and place in small saucepan with 1/3 cup water. Heat the figs in water for about 1 minute to soften figs. Remove the figs; save the water. Place the figs, raisins and almonds through food processor or blender.
- Place the chopped fruit in medium bowl and add the sugar, cinnamon, vanilla extract, and remainder of the hot water from heating the figs. Using clean hands, mix the fig mixture until soft and pliable; set aside.
- In large bowl, combine flour, sugar and baking powder. Cut the shortening and butter into the dry flour mixture until it resembles small peas. Beat the milk and egg together and stir into the dry mixture until moistened. Bring the dough together into a ball. On lightly floured surface, roll dough into an 18x16 rectangle. Cut rectangle into four 18 by 4 -inch strips. Spread 1/3 to 1/2 cup fig mixture onto the middle of each strip. Working with moistened hands, or fork dipped into warm water, spread the fig filling from top of dough strip to the bottom, using a little more filling if needed. Roll the strip of dough over the filling to make a log. Tuck the dough under and seal. Using pizza cutter, cut log into 2 to 3-inch cookies.
- Place cookies seam-side down on ungreased cookie sheets. Curve each cookie slightly into a creascent shape, or just leave straight. Snip each top of cookie with three snips using kitchen scissors . Bake cookies for 20 minutes. Cool on rack and frost with Buttercream Frosting. Makes 2 dozen cookies.
- Buttercream Frosting
- 1 stick cold butter, cut into small pieces
- 4 to 5 cups powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons milk
- Colored sprinkles
- Make buttercream frosting by creaming butter and powdered sugar, beating until light and fluffy. Add milk and almond extrct and beat until spreading consistency. Using butter knife, spread frosting atop each cookie. Sprinkle cookies with colored sprinkles while frosting is still wet. Makes about 3 cups frosting.