Cuccidati (Italian Fig Cookies)

Cuccidati (Italian Fig Cookies)

These traditional Italian Cuccidati cookies are filled with a sweet and nutty mixture of dried fruits, walnuts, and citrus, wrapped in a tender pastry dough, and drizzled with a simple glaze. Perfect for holidays or special occasions, they are a delightful treat with a rich heritage!

Course Dessert

Cuisine Italian

Prep Time 1

Cook Time 30

Chilling 2

Total Time 3 30

Servings Cookies

Calories 152kcal

Author Meghan Birnbaum

Equipment

Mixing bowls
Hand mixer or stand mixer
Food processor
Waxed paper
Baking sheets
Parchment paper
Wire racks
Whisk

Ingredients

Filling:

2 cups raisins
¾ pound dates pitted, 12 ounces
¾ cup sugar
2 small navel oranges peeled and quartered
⅓ pound figs dried, 5 ounces
⅓ cup walnuts chopped
¼ cup water

Dough:

1 cup shortening
1 cup sugar
2 large eggs room temperature
¼ cup 2% milk
2 teaspoons vanilla extract
3-½ 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

Get Recipe Ingredients

Instructions

Prepare the filling: In a food processor, combine raisins, dates, sugar, oranges, figs, walnuts, and water. Process until the mixture is finely chopped. Set aside.
Make the dough: In a mixing bowl, cream shortening and sugar using a hand or stand mixer until light and fluffy (about 5-7 minutes). Beat in eggs, milk, and vanilla extract until combined. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the creamed mixture, mixing until the dough is fully combined. Divide the dough into 4 portions, cover with plastic wrap, and refrigerate for 1 hour.
Roll out the dough: Preheat the oven to 400°F. Roll out each portion of dough between two sheets of waxed paper into a 16x6-inch rectangle.
Assemble the cookies: Spread 1 cup of the prepared filling lengthwise down the center of each rectangle. Fold one long side of the dough over the filling, then fold the other side over the top. Pinch the seams and edges to seal. Cut each rectangle diagonally into 1-inch strips and place seam-side down on parchment-lined baking sheets.
Bake the cookies: Bake in the preheated oven for 10-14 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
Glaze the cookies: In a small bowl, combine confectioners' sugar and enough milk to reach your desired drizzling consistency. Drizzle the glaze over the cooled cookies. Allow the glaze to set before storing.
Store the cookies: Store in an airtight container at room temperature for up to 1 week.

Nutrition