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Grammy Jo's Cuccidatis Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Dough for cuccidatis
4 cups all purpose flour
1¼ cup light brown sugar
1 cup Crisco
4 tsp. baking powder
2 tsp. salt
3 eggs
1 Tbs. vanilla
3 Tbs. - ¼ cup warm milk

Figs for filling
1.5 - 2 lbs. figs. Remove hard center stems.
½ cup raisins
½ tsp. cloves
1 Tbs. nutmeg
2 Tbs. cinnamon
2 Tbs. vanilla
Salt and pepper

Frosting
3 cups powdered sugar
2 Tbs. almond extract
2 Tbs. milk
Red and green sprinkles
Directions:
Directions:
Make dough
Mix all dry ingredients. Then blend in Crisco till corn meal consistency.
Add beaten eggs.
Add just enough milk for dough to be evenly mixed.
(Dough will be soft. Refrigerate overnight in a bowl forming a round disk.)

Prepare figs
Soak figs and raisins in small amount of warm water till they are soft, sticky.
In small batches, add to food processer and blend till mixture sticks together.
Add all the spices and blend briefly to mix.
(Figs may be stored in the refrigerator for several weeks.)

Form Cookies
Cut a 1 in. "slice" from the refrigerated disk of dough and place on mildly floured pastry cloth.
Roll our to form a rectangle about 8 in. long and 4 in. wide.
Place a "wide string" of figs in the middle of the dough and consider topping with a few chopped walnuts.
Cover the figs with the dough, roll, cut into cookie wedges - 5-6 per roll.
Bake at 370º for about 15 minutes till lightly browned.

Frost Cookies
Add almond extract and milk in even amounts to the sugar.
Adjust sugar, extract, and milk till frosting is spreadable but not runny.
Frost cookies, 4-5 at one time, applying sprinkles before frosting sets.
Number Of Servings:
Number Of Servings:
About 5 dozen cookies
Preparation Time:
Preparation Time:
About 1 hour for each step
Personal Notes:
Personal Notes:
Avoid a cuccidati "marathon" if possible - prepare the figs one day, make the dough the next day, and bake and frost your cookies on the third day. You will enjoy it more!

 

 

 

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