Cucidati Fruit And Chocolate Filled Cookie Rolls Recipes

CUCCIDATI

Steps:

• Place the first 7 ingredients in a food processor; cover and process until finely chopped. Set aside., In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour., Roll out each portion between 2 sheets of waxed paper into a 16-in. x 6-in. rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in. strips. Place seam side down on parchment-lined baking sheets. , Bake at 400° for 10-14 minutes or until edges are golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container.

CUCIDATI (ITALIAN FIG COOKIES)

Steps:

• For cookie dough, sift flour, baking powder, and salt into a large bowl.
• Add sugar and stir well.
• Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal.
• In a bowl, beat egg, vanilla and milk together.
• Add egg mixture to the flour mixture and mix with an electric mixer for about 3 minutes until well blended; dough will be soft.
• (The original recipe says to knead the mixture for 5 minutes on a floured surface, but I find my Kitchen-Aid works great for this step!) Divide the dough into four pieces and wrap each piece with plastic wrap.
• Refrigerate dough for 45 minutes.
• To make the filling, grind figs, dates and raisins in a food processor until coarse.
• (If you don't have a food processor, you can chop by hand until coarse) Place chopped figs, dates and raisins in a bowl.
• Add remaining filling ingredients and mix well.
• (Mixture will be thick) Set aside mixture.
• Preheat oven to 375°F.
• Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed.
• On a floured surface (I often use confectioner's sugar for rolling my dough), roll the dough to a 12-inch square.
• Cut dough into 2X3-inch rectangles.
• Spoon about 1 teaspoon of filling onto each rectangle.
• Carefully fold the long edges over to meet in the center and pinch to seal seam.
• Place each cookie, seam side down, on a baking sheet, making sure you leave at least 1-2 inches between each cookie.
• Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife.
• Bake for about 12-15 minutes, or until cookies are golden in color.
• Remove from oven and transfer cookies to a wire rack to cool.
• For icing, place confectioner's sugar in a bowl.
• Add just a little water or milk, until you get a smooth consistency- but not runny!
• Ice the tops of each cookie and sprinkle with colored sprinkle.
• Let icing dry completely before stacking!
• Store in air-tight containers up to 2 weeks.

CUCIDATI (FRUIT-AND-CHOCOLATE-FILLED COOKIE ROLLS)

Steps:

• For Filling: Coarsely chop chocolate in processor or food grinder.
• Add all dried fruit and orange peel and chop finely.
• Blend in honey and spices.
• Refrigerate in airtight container 2 hours (can be stored up to 2 weeks).
• For pastry: Cream butter and sugar with electric mixer.
• Beat in egg and lemon peel.
• Mix in flour and baking powder until smooth dough forms.
• Wrap with plastic.
• Cover and refrigerate at least 1 hour or overnight.
• Preheat oven to 375 degrees F.
• Divide pastry and filling into thirds.
• Roll one portion of pastry out on lightly floured surface to 3 x 13-inch strip.
• Trim edges.
• Form one portion of filling into 13-inch rope.
• Arrange on top of pastry 1 inch from long edge.
• Fold far edge of pastry over filling.
• Brush with water and fold up near edge to enclose filing.
• Pinch edges to seal.
• Cut pastry diagonally into 1-inch pieces.
• Arrange seam side down on ungreased baking sheets, spacing 1 inch apart.
• Repeat with remaining dough.
• Bake until cookies are golden, about 14 minutes.
• Cool completely on racks.
• Store cookies in airtight container.
• Glaceed Orange Peel: Score oranges into quarters, remove peel with any white pith that clings to it.
• (Reserve oranges for another use.) Cut peel into 1/8 inch wide strips.
• Boil with 6 cups water in heavy large saucepan 10 minutes.
• Drain.
• Repeat with 6 cups fresh water.
• Drain well.
• Combine 1 1/4 cups water, sugar and honey in same saucepan.
• Heat over low heat, swirling pan occasionally, until sugar dissolves.
• Increase heat and bring to a boil.
• Mix in peel.
• Boil gently until peel is tender and syrup in reduced to 3/4 cup, stirring frequently, about 40 minutes.
• Cool in colander, stirring occasionally.
• Store in airtight container (can be refrigerated up to 2 weeks).

CUCIDATI II

Steps:

• Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
• In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.