Cucidati Sicilian Fig-Filled Cookies

Laughter Fills the KitchenSome of my happiest times are spent with my California cousins. This is my Mom’s side of the family and they’re of Italian descent, Sicily, to be specific. By nature, we’re lively, affectionate and passionate in all we do. I never understood this aspect of my personality until I started spending time with them; and much of the time we spend together is in the kitchen.

My all-time favorite Italian recipe is a Christmas cookie called Cucidati, a fig-filled pastry with colorful frosting. Though they’re a lot of work, when several of us work together, the time passes quickly.

There are several different versions of the fig-filled ingredients. I’ve listed many options for you to try. I honestly don’t think you can go wrong. It’s simply a matter of preference.

Once these delicious cookies have cooled, we decorate with a simple, but vibrant frosting. Then we top them off with sparkly sprinkles. I’ve included the frosting recipe for you as well.

Finally, we place the cookies in colorful Christmas cookie tins, separating each layer with wax paper.

I’ve included photos of the steps in most of this process. I’m also including photos of my fun-loving Italian family. The oldest woman in one photo is my Auntie Vickie who was 93 at the time. She’s now 97, still plays cards and bingo, and still has a great sense of humor. My mom is seated to the right of her in the photo, along with my handsome cousin who was there for the cookie samples.

I hope you enjoy these traditional Italian cookies as much as we have.

May your holiday be filled with love, laughter and sweet memories.

Merry Christmas from our home to yours.

JaLynn

Yield: About 4 dozen cookies (varies based on cookie size)
Prep time: 1 hour 30 minutes
Cook time: 12 minutes

Dough Ingredients:

• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 16 tablespoons cold unsalted butter (cut into 16 pieces)
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup milk

Filling Ingredients:

• 2 cups dried figs
• 1 cup dried dates, pitted
• 1/2 cup raisins
• 1/2 cup almonds or walnuts, chopped or ground in food processor
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
• 1/4 cup orange peel

OPTIONAL:

• 1/4 cup apricot preserve
• 3 tablespoons dark rum
• 3 ounces semi-sweet dark chocolate cut into 1/4 inch pieces

Frosting Ingredients:

• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 4 tablespoons milk (approximately)
• Food coloring
• Colored sprinkles (optional)

Prepping Dough and Filling Directions:

• Sift flour, baking powder, and salt in a large mixing bowl.
• Whisk in the sugar and combine well.
• Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal.
• In a separate bowl whisk together the egg, vanilla, and milk.
• Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Dough will be soft.
• Remove the dough from the mixer and knead by hand for 5 minutes.
• Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes.
• To make the filling, grind figs, dates, and raisins in a food processor until coarse.
• Place fig, date, and raisin mixture in a bowl.
• Add the remaining ingredients and mix well. Mixture will be thick. Set aside.
• Preheat oven to 375° and line two cookie sheets with parchment paper.

Making Cookie Directions:

• Separate the filling mixture into 4 and roll them into long logs.
• Take 1 piece of dough and roll out until a long thin sheet.
• Place one of the filling logs onto the dough and then wrap dough around the filling and seal the edge of the dough.
• Cut the cookies diagonally to form individual cookies.
• Repeat steps until you are done with dough and filling.
• Put cookies on a cookie sheet with the seam side down and bake for 12-15 minutes or until golden brown.
• Remove from oven and transfer to a wire rack to cool. Let cool completely.

For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You’ll want the icing to be thick enough not to be runny but still easily spreadable.

Ice the tops of the cookies and decorate with sprinkles, if desired.

Let the icing set completely before storing in an airtight container.