Cuccidati
Cuccidati (Italian Fig/Date Bar Cookies)
Posted by CookinMom at recipegoldmine
com May 14, 2001
Source: vermontliving
com
NOTE: You have to make the filling 3 days ahead
Crust
3/4 cup margarine
1/2 cup granulated sugar
2 eggs
Rind of 1 orange
4 teaspoons orange juice
3 cups flour
2 teaspoons baking powder
1 teaspoon vanilla extract
Filling
1 string of figs
8 ozs raisins
8 ozs brown sugar
1 pound walnuts
1 pound dates
1 orange
2 teaspoons cinnamon
2 ozs whiskey
1/4 teaspoon black pepper
1 1/2 cups water
Frosting
3 cups powdered sugar
4 ozs butter
Orange juice
Preheat oven to 375 deg F
Crust: In large bowl, cream together first 3 ingredients
Add orange juice and orange rind
In separate bowl, combine flour and baking powder
Add to creamed mixture along with vanilla
Filling: Prepare several days ahead of time
In a food grinder, grind figs and raisins
In large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes
Grind walnuts, dates, and orange
Stir into hot mixture along with cinnamon, black pepper, and whiskey
Remove from stove, mix well, cover, and let mellow for 3 days
Note: This recipe makes enough filling for 2 batches of crust and can be divided and frozen for up to six months
Roll dough into 3-inch wide strips on pastry cloth
Lay filling down the center and wrap dough to form a long “sausage-like” cookie
Roll back and forth until crust seems very thin
Cut in diagonal about every 1 1/2 inches
Place on cookie sheet close together and bake for 10-13 minutes
Cookies should be barely brown
Cool and store in tins 5 days, then frost
Frosting: In medium bowl, mix together margarine and powdered sugar until well blended
Add enough juice to make a thick glaze
Top cookies with a thin coat
Let frosting dry a couple of hours then store in tins as follows
To Store: Line tins with foil, place a layer of cookies, then a layer of wax paper (NOT plastic wrap)
Keep repeating, ending with foil and then the lid
Servings: 4
Leave a Comment