How to Make Italian Fig Cookies

Italian fig cookies, or Cucidati, are a holiday tradition. A sweet dough is filled with fruits, nuts and jam, almost like a Fig Newton. Making them is time-consuming, but the dough and filling can be made in stages and refrigerated for several days before the cookies are assembled and baked. Using a stand mixer and food processor takes some of the effort out of the process, but kneading the dough by hand can result in a more tender cookie.

Things You'll Need

• 1 cup vegetable shortening
• 1/2 cup sugar
• Wooden spoon
• 1 egg, lightly beaten
• 1/4 teaspoon salt
• 1 tablespoon pure vanilla extract
• 4 cups unbleached all-purpose flour
• 1 1/2 tablespoons baking powder
• Up to 1/2 cup milk
• Plastic wrap
• 1 cup dried figs
• 1 cup dried dates, pitted
• 3/4 cup raisins
• 1/4 cup honey
• 1/2 teaspoon cinnamon
• 1/4 cup orange marmalade
• 1/2 cup walnuts, chopped
• Baking sheets
• Confectioners' sugar
• Milk

Instructions

Making the Dough and Filling

1. Cream the sugar and shortening by placing them in a bowl and using the back of a wooden spoon to push them against the side of the bowl. When the mixture becomes easier to work with, use the spoon to stir until the sugar is completely incorporated into the shorting.

2. Add the egg, salt and vanilla extract. Mix until smooth.

3. Sift the flour and baking soda and then add them to the bowl with the other ingredients. Turn the dough out onto a floured surface.

4. Knead for 5 minutes, adding milk as needed to make a slightly sticky, soft textured dough. To knead, spread the dough out slightly, pick up one side and place it on the other. Use the heels of your hands to push the dough down. Continue folding and pressing until the dough is the desired consistency.

5. Divide the dough into four pieces, cover with plastic wrap and refrigerate for 45 minutes.

6. Make the filling while the dough is resting in the refrigerator.

7. Put the figs, dates and raisins in the food processor and pulse until coarsely chopped. Chop by hand if you don't have a food processor. Put the fruits in a bowl and add the honey, cinnamon, marmalade and walnuts.

Forming and Baking the Cookies

1. Preheat the oven to 375 degrees Fahrenheit.

2. Take one piece of dough out of the refrigerator. Roll the dough out into a 12-inch square on a floured surface. Cut the dough into 2- by 3-inch rectangles. Spoon 1 teaspoon of filling into the center of the rectangle.

3. Fold both of the longer edges toward the center of the cookie and pinch the seam together. Put the cookie, seam side down, on an ungreased baking sheet.

4. Make two slits in the cookie with a sharp knife. Start at each open, unpinched side and cut toward the center the cookie, being careful not to cut the cookie in half in the process. The cookie will bake into the shape of an X. Work in batches, keeping dough refrigerated until you're ready to use it.

5. Bake for 12 to 15 minutes, or until cookies are golden brown. Transfer to a wire rack to cool. Ice the cookies after they cool with 2 cups of confectioners' sugar mixed with just enough milk to make a smooth consistency.

Tips & Warnings

• Make the dough in a stand mixer by adding the ingredients in order and mixing with the dough hook. Knead the dough in the mixer at a low speed. Let the icing dry before putting the cookies in airtight containers for up to 2 weeks. Leave about 1 1/2 inch between the cookies on the baking sheet. Top the cookies with colored sprinkles. Experiment with other jellies, nuts or fruits like apples and oranges. Makes about 3 dozen cookies.

References

• All Recipes--Italian Fig Cookies
• Cucidati (Italian Fig Cookies)
• Proud Italian Cook--Cucidati!

Resources

• Cooks.com--Confectioners' Sugar Icing