Carolina Cucidati Southern Italian Fruit Cookies Recipes

CUCIDATI (ITALIAN FIG COOKIES)

Steps:

• Put the flour, sugar, baking powder and salt in a food processor and pulse briefly to mix. Add the butter, in small cubes, the vanilla and egg and pulse to form crumbs. Add the milk and pulse a couple times to bring the mixture together.
• Remove the blade from the food processor and take out the dough. Knead it briefly (just once or twice) and bring the dough together in a ball. Wrap it in cling wrap/film and chill for at least an hour or two until firm or leave overnight. If you leave overnight, you may need to take it out 20min or so before rolling so it is not too cold.
• Remove the tough stem from the fibs then chop them into roughly quarters. Roughly chop the dates, if not already chopped.
• Place the figs, dates, raisins, almonds, chocolate, honey, marmalade/jam, brandy/whisky and cinnamon in the food processor and blend until a relatively smooth paste forms, scraping down and pulsing slightly more as needed.
• Preheat the oven to 350F/175C. Line a baking sheet/tray with parchment or a silicone mat.
• Unwrap the cookie dough and roll it on a floured surface into a rectangle roughly 10in x 8in (25cm x 20cm). Neaten off the edges so they are relatively straight.
• Cut the piece of dough in half the long way (ie so you have two pieces around 10 x 4in). Separate the pieces of dough slightly to make them easier to work with and to make sure they are not stuck to the work surface.
• Divide the filling in two and use half to make a log the length of one of the pieces of dough, in the middle. Make sure it goes right to the end.
• Roll over one side of the dough and keep rolling so it goes all the way rough and the join is on the bottom. It is fine if it overlaps slightly. Cut the log into slices roughly 1 -1 1/2in (3-4cm ) in length. Transfer them to the lined baking sheet and then repeat with the rest of the dough and filling.
• Bake the cookies for approximately 15 minutes until the dough looks slightly dry and they are just starting to brown at the edges and underneath. They may feel slightly soft on top but they should feel dry. Allow to cool a couple minutes then transfer to a cooling rack to cool completely.
• Once the cookies have completely cooled, Place the cooling rack with the cookies over a baking sheet (to collect any dropped sprinkles).
• Sift the confectioner's sugar into a small bowl. Add the lemon juice and mix until smooth. Drizzle/spoon a little of the glaze on top of around 3-4 cookies at a time then sprinkle on some sprinkles on top. Repeat with the rest. (Alternatively, you can turn the cookie over and dip them in the frosting, but it will likely run slightly and be a bit thicker. You will also need more glaze - I'd suggest making around double to have enough to dip in.)
• Allow the glaze to dry before transferring to a container. The cookies will keep well for a good few days or more, the sprinkles may just bleed a little color.

ITALIAN FIG COOKIES (CUCIDATI)

Steps:

• In a large mixing bowl beat the butter on medium-high speed using an electric mixer until smooth and creamy, about 1 minute. Add the granulated sugar and brown sugar and mix until combined. Add the egg and vanilla and blend just until incorporated. Scrape the sides of the bowl and beat again for a few seconds. Whisk together the flour, baking soda and salt. Add the flour mixture to the dough in three additions, mixing on low to incorporate.
• Divide the dough in half and form each into a small rectangle. Wrap the dough in plastic wrap and refrigerate for at least 3 hours or up to overnight.
• In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest and cinnamon. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 to 8 minutes or until fruit is soft and the mixture is thick. Remove from the heat and add the chopped blanched almonds and 2 tablespoons Grand Marnier, if using. Set aside to cool to room temperature. Cover with plastic wrap once cooled until needed.
• To assemble and bake the cookies, preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Remove the dough from the refrigerator and allow it to rest for 10-15 minutes before rolling out.
• Place a piece of wax or parchment paper (at least 14x10 inches) on a clean work surface. Generously dust the paper with flour. Roll one portion of the dough into a 10x8-inch rectangle. Cut each rectangle into two 10x4-inch strips. Portion 1/4 of the filling down the center of each strip (in a rounded mound). CHILL the dough and filling as is for 10-15 minutes before rolling into cylinders.
• Using the parchment paper as a guide, bring one long side of the dough up and over the filling. Repeat with the opposite side forming a tube and enclosing the filling. The dough should overlap slightly on top of the filling. Gently seal the edges.
• Carefully transfer the filled strips to the prepared baking sheet placing them seam side down on the pan. Bake for 12 minutes or until lightly browned.
• Remove from the oven and immediately slice each strip (using a large thin knife) diagonally into 1-inch pieces. Transfer the cookies to a wire rack to cool.
• Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle on each cookie then top with colored sprinkles if desired.

ITALIAN FIG COOKIES (CUCIDATI) RECIPE

Steps:

• Pulse the flour, sugar, baking powder, and salt together. Add the cold butter pieces and pulse again.
• Add the eggs, vanilla extract, and milk. Process until the dough just starts to combine (like pie dough). Remove the dough to a lightly floured surface and knead a few times until it comes together completely and looks smooth.
• Divide the dough into four equal pieces and wrap in plastic wrap. Refrigerate overnight.
• Place the dried figs, dates, pecans, raisins, and orange zest in the food processor. Give it a couple of pulses to start grinding the fruit.
• In a separate bowl whisk together the granulated sugar, cinnamon, nutmeg, and allspice.
• Add the water and sugar mixture to the food processor and pulse until it grinds everything and comes together.
• Place in an air-tight container and refrigerate for at least overnight or longer.
• Preheat the oven to 325 degrees.
• Form the fig filling into ropes about the size of your little finger. To make it easier form all the filling and place them on a parchment paper-lined baking sheet.
• Using only one dough round at a time (leave the remaining dough refrigerated) on a well-floured surface, knead the dough a few times until it becomes smooth, roll the dough out fairly thin, about 1/8 inch thick.
• Trim the rough edges from the dough, place a rope on the dough edge. Lift the outer edge and start rolling it over the filling. Roll it completely over and trim it off. Place the seam side down.
• Slice each strip on the diagonal into about 1-inch pieces and place them on the prepared baking sheet about 1 inch apart.
• Bake for about 12-15 minutes or until the tops a light golden and bottoms are browned. Watch them closely, all ovens are different. You may need to rotate the baking sheets for even browning.
• Allow them to cool on the pan for about 2 minutes, then transfer to a wire rack to cool completely.

CAROLINA CUCIDATI (SOUTHERN ITALIAN FRUIT COOKIES)

Steps:

• 1. In a large bowl, combine 4 cups flour, baking powder, salt, cinnamon and sugar until blended. Using a pastry blender or fork, cut the butter and shortening into the flour mixture until coarse and crumbly. Add in egg, vanilla extract and 1/2 cup buttermilk, using an electric mixer on medium speed, beat for 2 to 3 minutes, or until blended and cookie dough is smooth.
• 2. Divide dough into 4 equal pieces, wrap each dough piece in plastic wrap, and place in freezer to chill for 30 minutes, or until dough is completely chilled.
• 3. Meanwhile, prepare filling. In a medium bowl, combine figs, dates, raisins, walnuts, sorghum and peach preserves, stirring until well combined; set aside.
• 4. Heat oven to 375 degrees F. Line two large cookie sheet pans with large sheets of parchment paper. Lightly flour dust a work surface. Remove and working with one piece of chilled dough at a time. Roll the dough into a 12-inch even square. Cut dough into 2-x 3-inch rectangles each. Place a spoonful, about 1 rounded teaspoon filling, into the middle of each dough rectangle. Fold the short dough edges over to meet in the center and pinch to seal edges and sides. Repeat process until all cookies are made. Should yield about 4 dozen cookies. Place the prepared filled cookies each seam-side down, onto the prepared lined cookie sheet pans, leaving 1- to 1 1/2-inches apart.
• 5. Bake for 12 to 15 minutes, or until the cookies are a pale golden brown. Place baked cookies onto a wire rack to cool 15 minutes, or until completely cooled.
• 6. Meanwhile, prepare icing . In a medium bowl, mix confectioners' sugar, almond extract and 2 tablespoons almond milk, stirring together until blended, gradually add remaining almond milk, 1 tablespoon at a time, until icing reaches a spreading consistency. Drizzle or spread icing onto tops of each cookie. Let icing set over cookie at least 15 minutes before serving. Store cookies into a airtight container.

ITALIAN FIG COOKIES (CUCCIDATI)

Steps:

• 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.
• 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.
• 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.
• 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.
• Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
• When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
• 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.
• 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.
• 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.
• 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.
• 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.