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Italian Fig Cookies (Cuccidati)
Italian Fig Cookies (Cuccidati)
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
585 minutes
Festive Italian fig cookies with sweet frosting and sprinkles, perfect for Christmas gifting.
Ingredients:
  • 1 large egg
  • 2 cups dried figs, stems removed, cut in quarters
  • 1 cup dried dates, halved and pitted
  • 1 medium orange
  • 1 cup raisins
  • 1 cup toasted pecans
  • 0.25 cup honey
  • 2 tablespoons brandy
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground allspice
  • 0.125 teaspoon ground nutmeg
  • 1 tablespoon water, or more as needed
  • 3.75 cups all-purpose flour
  • 0.5 cup white sugar
  • 4 teaspoons baking powder
  • 0.5 cup cold unsalted butter
  • 0.25 cup shortening
  • 0.5 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 0.25 cup milk
  • red and green food coloring as needed
  • candy coated sprinkles as needed
Instructions:
  • Collect all the necessary ingredients.
  • In two batches, pulse half of the figs and half of the dates in a food processor until finely chopped, then transfer to a bowl.
  • Peel the orange zest into the food processor, then juice the orange to get 3 tablespoons. Add the juice to the processor along with raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg. Process until everything is finely mixed.
  • Combine the fig mixture and process until fully blended, adding water slowly as necessary to achieve a thick consistency. Chill the filling in the refrigerator for 8 hours or overnight.
  • For the dough, start by blending flour, sugar, baking powder, and salt in a food processor for 5 seconds. Then, add butter and shortening and pulse until a crumbly texture forms. Finally, add milk, egg, vanilla, and almond extract and process until a smooth dough comes together.
  • Transfer the dough onto a generously floured surface and knead it until it becomes smooth. Then, wrap it in plastic wrap and chill in the refrigerator for 1 to 2 hours.
  • Preheat your oven to 375 degrees F (190 degrees C, line baking sheets with parchment paper. Transfer the dough to a floured surface, divide into 4 pieces. Roll out one piece into a 4x12-inch rectangle, 1/8-inch thick. Trim the edges to form straight edges and save the excess for more cookies.
  • Spread a quarter of the filling in a 1-inch log shape on the right side of the dough. Moisten the edges with water, fold the right side over the filling, then roll towards the left, sealing the edges by gently rocking back and forth. Cut the log into 2 ½- to 3-inch pieces, make 2-3 slits on top of each cookie. Place on baking sheet and repeat with the rest of the dough and filling.
  • Bake in preheated oven until golden on the bottom and cooked through, about 12-14 minutes. Allow to cool completely after removing from oven.
  • For the icing: Combine powdered sugar and milk in a bowl, whisk until smooth. Divide the icing into three small bowls. Color one bowl pink with red food coloring, another bowl green, and leave the third bowl white.
  • Dip each cooled cookie into colorful icing, let excess drip off, place on parchment paper, sprinkle lightly with sprinkles, and dry for 20 minutes before serving.

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