Cucidati Italian Fig Cookies Recipe

Verified Recipe

Time: 135 minutes

Created:

Ingredients:

  1. unbleached all-purpose flour
  2. baking powder
  3. salt
  4. sugar
  5. vegetable shortening
  6. egg
  7. pure vanilla extract
  8. milk
  9. dried fig
  10. dried dates
  11. raisins
  12. honey
  13. cinnamon
  14. orange marmalade
  15. walnuts', "confectioners' sugar", 'water
  16. colored sprinkles

Steps:

  1. for cookie dough , sift flour , baking powder , and salt into a large bowl
  2. add sugar and stir well
  3. cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal
  4. in a bowl , beat egg , vanilla and milk together
  5. add egg mixture to the flour mixture and mix with an electric mixer for about 3 minutes until well blended
  6. dough will be soft
  7. divide the dough into four pieces and wrap each piece with plastic wrap
  8. refrigerate dough for 45 minutes
  9. to make the filling , grind figs , dates and raisins in a food processor until coarse
  10. place chopped figs , dates and raisins in a bowl
  11. add remaining filling ingredients and mix well
  12. set aside mixture
  13. preheat oven to 375f
  14. work with one piece of dough at a time , leaving the other pieces of dough in the refrigerator until needed
  15. on a floured surface , roll the dough to a 12-inch square
  16. cut dough into 2x3-inch rectangles
  17. spoon about 1 teaspoon of filling onto each rectangle
  18. carefully fold the long edges over to meet in the center and pinch to seal seam
  19. place each cookie , seam side down , on a baking sheet , making sure you leave at least 1-2 inches between each cookie
  20. make 2 or 3 diagonal slits on the top of each cookie with a sharp knife
  21. bake for about 12-15 minutes , or until cookies are golden in color
  22. 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 !
  23. ice the tops of each cookie and sprinkle with colored sprinkle
  24. let icing dry completely before stacking !
  25. store in air-tight containers up to 2 weeks


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