Cuccidatti (Fig Cookies) Recipe

Ingredients

• 2 lbs figs
• 1 1/2 cups raisins
• 1 lb dates
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon cinnamon
• 1 cup nuts, chopped
• 4 ounces whiskey
• to taste brandy
• 1 orange (skin and all)
• 10 cups flour
• 2 teaspoons salt
• 2 cups sugar
• 5 teaspoons baking powder
• 2 cups Crisco
• 1 1/2 cups margarine
• 6 whole eggs, beaten
• 1 tablespoon vanilla
• 3/4 cup milk

Instructions

1. Remove the hard knob on one end of the figs and discard it.
2. Soak the figs, raisins, and dates in hot water for 1 hour, then drain.
3. Put the soaked figs, dates, and raisins through a food grinder, then add the remaining ingredients and process them in a blender until pureed. It’s easier to prepare the fig filling a day ahead, so refrigerate it overnight.
4. Sift together the flour, salt, granulated sugar, and baking powder in a large bowl or kettle.
5. Cut the Crisco and margarine into the flour mixture using a pastry blender, similar to how you would for a pie crust.
6. Make a well in the center of the mixture, and add the beaten eggs, vanilla, and milk. Blend thoroughly using your hands until a dough forms.
7. Roll out the dough on a floured surface into a rectangle measuring about 3 x 10 inches and 1/8-inch thick.
8. Place the fig filling in the center of the rolled-out dough, fold the long edges to the center, and pinch the edges to seal it well.
9. Cut the filled dough into 1 1/2-inch slices, and place them on a lightly greased cookie sheet.
10. Bake in a preheated oven at 350 degrees for 10 to 15 minutes, or until they are light in color. Keep baking until all the dough and filling are used up.
11. Prepare a simple frosting using powdered sugar, milk, and vanilla for topping, and don’t forget to garnish with sprinkles or jimmies for that festive touch.