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.
- 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
- ¼ cup honey
- 2 tablespoons brandy
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ⅓ teaspoon ground nutmeg
- 1 tablespoon water, or more as needed
- 3 ¾ cups all-purpose flour
- ½ cup white sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter
- ¼ cup shortening
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups powdered sugar
- ¼ cup milk
- red and green food coloring as needed
- candy coated sprinkles as needed
- 1 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.
- 2 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.
- 3 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.
- 4 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.
- 5 Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
- 6 When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
- 7 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.
- 8 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.
- 9 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.
- 10 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.
- 11 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.
- Calories 159.3
- Carbohydrate 27.4 g
- Cholesterol 9.3 mg
- Fat 5.2 g
- Fiber 2 g
- Protein 2 g
- Saturated Fat 1.8 g
- Sodium 65.9 mg
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