Cuccidati

Name: Cuccidati
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: about 5 dozen
Cuisine: Europe, Italian, Mediterranean
Ingredients: 2 cups raisins; 3/4 pound pitted dates; 3/4 cup sugar; 2 small navel oranges, peeled and quartered; 1/3 pound dried figs; 1/3 cup chopped walnuts; 1/4 cup water; DOUGH:; 1 cup shortening; 1 cup sugar; 2 large eggs, room temperature; 1/4 cup 2% milk; 2 teaspoons vanilla extract; 3-1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; GLAZE:; 2 cups confectioners' sugar; 2 to 3 tablespoons 2% milk

Total Time Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Yield about 5 dozen

Contest Winner

Test Kitchen Approved

Fancier than Fig Newtons and even more delicious, Italian cuccidati cookies are a traditional fruit-filled holiday cookie worth eating year-round.

Ingredients

2 cups raisins
3/4 pound pitted dates
3/4 cup sugar
2 small navel oranges, peeled and quartered
1/3 pound dried figs
1/3 cup chopped walnuts
1/4 cup water
DOUGH:
1 cup shortening
1 cup sugar
2 large eggs, room temperature
1/4 cup 2% milk
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
GLAZE:
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Directions

Place 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 eggs, milk and vanilla. Combine 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.
Preheat oven to 400°. Roll out each portion between 2 sheets of waxed paper into a 16x6-in. rectangle. Spread 1 cup filling lengthwise down center of each rectangle. Starting at a long side, fold dough over filling; fold other side over 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 until edges are golden brown, 10-14 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. For glaze, combine confectioners' sugar and enough milk to reach desired consistency; drizzle over cookies. Store in an airtight container.

Nutrition Facts

1 cookie: 132 calories, 4g fat (1g saturated fat), 7mg cholesterol, 67mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 1g protein.

The compliments from family and friends make these Sicilian cookies worth the effort. It’s the best recipe I’ve found! —Carolyn Fafinski, Dunkirk, New York

Recipe Creator