CUCCIDATI
The compliments make these Sicilian cookies worth the effort. It's the best recipe I've found! -Carolyn Fafinski, Dunkirk, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 67mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
FIG-STUFFED COOKIES: CUCCIDATI ITALIAN
My husband's grandmother used to make these during the holidays. Now every year at Christmas, as a family, we take on some big project in the kitchen. One time it was to make a timpano (like from the movie Big Night) and last year it was to re-create the stunning sculpted fig-stuffed cookies of their childhood called cuccidati (Goo-ji-data). His sister Fran and I taught ourselves how to make them from a photo we had. We didn't have the original recipe - only memories - so thank God for the Internet! We found some recipes and compiled our own from what we read. They are beautiful to look at when they're done, shaped and carved with a small knife to look like birds, fish and baskets of flowers. And the icing gives them the look of porcelain. They really are almost too pretty to eat. But you can make a simple version by just rolling out a piece of dough and filling it with the fig filling, then rolling it up and cutting it into 1-inch sections.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 5 dozen cookies
Number Of Ingredients 25
Steps:
- Make the Filling: In a bowl, combine the figs with 4 tablespoons of brandy and let soak overnight or up to 4 weeks.
- In a food processor, combine the soaked figs, the remaining 2 tablespoons brandy, and all the remaining filling ingredients. Process until chopped and well combined. (Alternatively, run all the ingredients through a meat grinder. Some Italian women bring their filling ingredients to the butcher and have him grind it for them.) Keep chilled until ready to use.
- Make the Pastry: In a food processor, combine the flour, sugar, baking powder, and salt and pulse to mix. Add the butter and pulse until it looks like fine crumbs. In a small bowl, whisk together the 2 eggs and milk. While the motor in running, pour the liquid through the feed tube until just combined and a dough is formed. Form the dough into a disk and chill 30 minutes.
- On a floured work surface, roll out the dough 1/8-inch thick. With a sharp knife or pizza cutter, cut out large (3-inch long) almond shaped pieces from the dough. Transfer the pieces to a sheet pan; then chill.
- To form the cookies, have ready the filling, the chilled dough pieces, the egg wash with a pastry brush, and a sharp knife. Paint the edges of the dough pieces with egg wash and place 1 teaspoon of filling shaped into an oval in the center of half the pieces. Top each with a second piece of dough and carefully pinch the edges together to seal. Trim the excess dough from around the edges.
- Make each dough package look like a bird or fish, by shaping and cutting decorative lines. You can split 1 end to look like a tail, carve rows of lines to look like feathers or fins, cut a curved line for the gills or beak opening, and a hole for the eye. (There are many different shapes they're made into, such as wreaths, slippers, and crescents.) Re-chill the cookies
- Preheat the oven to 350 degrees F.
- Brush the cookies with the egg wash. Bake the cookies until lightly golden brown, about 20 minutes.
- Meanwhile make the Icing: In a bowl, whisk together all the ingredients.
- Toss the cookies with the icing while they're still hot and sprinkle with the colored sprinkles, or leave them plain. The icing makes the cookies look like porcelain when they're done.
ITALIAN WALNUT PILLOWS
With Christmas just around the corner I am getting out all my recipes for my Christmas baking. This is my favorite time of the year. This is a wonderful italian cookie stuffed with nutty goodness. Its a true favorite in my family and hopefully you will give it a try and make it one of yours!
Provided by Deneece Gursky
Categories Other Appetizers
Number Of Ingredients 18
Steps:
- 1. In a large bowl cream together sugar and Crisco. Then add the egg and vanilla and mix well.
- 2. In a sperate bowl, mix together flour, baking powder, and salt.
- 3. Alternating between the flour mixture and milk,add these to the sugar mixture, start and end with flour mixture. Be sure that all the ingredients are well mixed.
- 4. Now split the dough into four equal pieces and wrap in plastic wrap. Refrigerate for at least an hour or 2, in order to make the dough easier to work with.
- 5. WALNUT FILLING:Mix together the walnuts and the sugar. Then add the melted butter to this. Mix well breaking up any large chunks or lumps. Then add the egg whites to this and mix well. Seperate filling into four equal amounts.
- 6. Assemble: Roll out dough one piece at a time into a rectangle about 6 x 18 inches. Spread 1/4 of the walnut filling on top of this, taking it almost to the edges. Roll in jelly roll fashion and pinch the ends to seal.
- 7. Cut your walnut roll into 1 inch slices and transfer to a greased cookie sheet.
- 8. Bake in a preheated 350 degree oven for 15 to 20 minutes. (the tops should be just beginning to brown a bit)
- 9. Remove cookies from oven and allow to cool completely.
- 10. (repeat with remaining 3 pieces of dough and filling)
- 11. Icing: Mix all ingredients until the right consistancy. (only add milk 1 t at a time) Icing should be thick enough so that it doesnt run but yet is still spreadable. Frost the top of each cookie when they are completely cooled.
ITALIAN FIG COOKIES (CUCCIDATI)
Finally nailed an old family recipe! Traditionally served at Christmas time, these Italian cuccidati are fig-stuffed cookies-think fancy, gourmet, adult-version of a fig newton! A flavorful fig and date filling is wrapped in a soft, sweet dough, then baked and dipped in festive frosting and decorated with sprinkles. Need to send cookies through the mail? These are perfect for gifting! My favorite way to enjoy these cookies is for breakfast with a hot cup of coffee. Store in an airtight container for up to 2 weeks. Alternatively, freeze un-iced cookies for up to 3 months and ice just before serving.
Provided by NicoleMcmom
Categories Italian Cookies
Time 9h45m
Yield 48
Number Of Ingredients 26
Steps:
- Prepare filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
- Use a vegetable peeler to peel orange zest into the empty food processer. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
- Add fig-date mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
- Prepare dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
- Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
- When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
- Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
- Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to a parchment-lined baking sheet.
- Bake in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely. Repeat to form, cut, and bake remaining cookies.
- Prepare icing by whisking powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
- Dip each cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 27.4 g, Cholesterol 9.3 mg, Fat 5.2 g, Fiber 2 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 65.9 mg
CUCCIDATI ITALIAN WALNUT PILLOWS
Cuccidati is an Italian cookie usually featuring a fig filling. I prefer them with the walnut filling. These are perfect cookies to entertain, make for a wedding or some kind of special occasion, I like to just make them because they are yummy and I also like to sometimes drizzle chocolate over the top.
Provided by Annamaria Settanni McDonald
Categories Cookies
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 350°. Line cookie sheets with parchment paper.
- 2. In a bowl, mix together the flour, baking powder, and salt. Cream together the sugar and shortening. Add the egg and vanilla and combine well. Add in the remaining ingredients, alternating between the flour mixture and milk, starting and ending with the flour mixture and making sure all of the ingredients are well incorporated. The dough will be soft. Divide the dough into four even pieces, wrap each in plastic wrap, and refrigerate until ready to use.
- 3. To make the filling, either process the nuts through a food processor until finely chopped (just a smidge larger than all-out ground), or chop by hand. The smaller the pieces, the better. Combine the chopped nuts with the sugar and then add in the melted butter. Mix well, making sure there are no large clumps. Add the egg whites and again, mix well.
- 4. On a well-floured surface, roll out a piece of dough into a rectangle measuring about 6 inches by 18 inches. Spread ¼ of the nut filling onto the dough, leaving a small border around the perimeter of the dough. Roll up as you would a jelly roll, with the short ends to the left and right of you, and seal the ends. Cut the roll into 1-inch pieces and place on the cookie sheet. Bake for 15-20 minutes or until the tops are just slightly starting to turn brown. Cool completely. Repeat with the remaining pieces of dough and remaining filling.
- 5. Once the cookies are cooled, prepare the icing by mixing together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You'll want the icing to be thick enough to not be runny, but still easily spreadable. Ice the tops of the cookies and let set completely before storing in an airtight container.
- 6. You can use the icing or drizzle melted semi sweet chocolate on top.
CUCIDATI (ITALIAN FIG COOKIES)
This is my favorite Cucidati recipe!!! These cookies are a little time consuming, but well worth the effort! It wouldn't be Christmas in our house without them. I make them every year, often doubling the recipe! I can't remember how many cookies this recipe makes, and often they disappear before I can start counting! (Prep time includes chilling time)
Provided by Kim D.
Categories Dessert
Time 2h15m
Yield 36 cookies
Number Of Ingredients 18
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.
Nutrition Facts : Calories 197.3, Fat 7.2, SaturatedFat 1.9, Cholesterol 5.6, Sodium 67.8, Carbohydrate 32.1, Fiber 1.4, Sugar 19.1, Protein 2.3
CUCCIDATI (SICILIAN FIG COOKIES)
Make and share this Cuccidati (Sicilian Fig Cookies) recipe from Food.com.
Provided by Phil Franco
Categories Dessert
Time 1h20m
Yield 40 serving(s)
Number Of Ingredients 19
Steps:
- Directions:.
- Place the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Run the blade a few times to mix.
- Add the butter to the bowl and pulse to combine. Add the eggs, and run the blade until forming a consistent dough.
- Transfer the dough to a floured work surface and wrap in a plastic foil. Place in the refrigerator.
- In the bowl of a food processor fitted with a metal blade, combine the figs, raisins, candied orange, almonds, chocolate, apricot preserve, rum, cinnamon, and cloves. Pulse the blade until a smooth compound is obtained.
- Transfer the fig paste to a bowl.
- Preheat oven to 350 F (180 C).
- Prepare the egg wash by beating the eggs with a pinch of salt.
- Remove the dough from the refrigerator, and unwrap it on a floured work surface. Add a small quantity of flour. Knead the dough to make it soft and smooth.
- Cut the dough into 10 - 12 pieces. With the help of a rolling pin, flatten each piece into a rectangle approximately 3 x 15 inch (7 x 35 cm).
- Brush the egg wash on the dough.
- Place approximately 1/3 cup of filling in the center of the rectangle lengthwise.
- Take one edge of the dough and bring it over the filling to form a roll.
- With the palm of your hands roll the cylinder to make it even.
- Cut the roll into 4-5 pieces approximately 3 - 4 inch (8 - 10 cm) long. Set them aside. Continue forming the rolls until all the dough and the filling are used.
- Using a sharp knife, cut 4 - 5 diagonal incisions on the surface of the rolls. You can also cut straight incisions on the surface of the rolls, and curve the cookies in a "U" shape.
- Transfer the rolls to 3 cookie pans lined with parchment paper.
- Brush the surface with the remaining egg wash.
- Optionally sprinkle with multicolored nonpareil.
- Bake for about 20 minutes or until golden. Transfer onto racks to cool.
Nutrition Facts : Calories 161.6, Fat 7.6, SaturatedFat 3.9, Cholesterol 43.9, Sodium 122.9, Carbohydrate 21.2, Fiber 1.6, Sugar 8.7, Protein 3.2
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