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The compliments are well worth making these Sicilian cookies—they're the best recipe I've found! —Carolyn Fafinski, Dunkirk, New York
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 cookie equals 132 calories, 4 g fat (1 g saturated fat), 7 mg cholesterol, 67 mg sodium, 24 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.
Originally published as Cuccidati in Taste of Home October/November 2010, p77
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Reviewed on Dec. 16, 2012 by ameyzing
This was our first attempt at making these cookies. I more or less followed this recipe, but substituted whiskey for the water, and added 1/2 tsp nutmeg, 3/4 tsp cinnamon, and 1/4 tsp cloves to the filling mix. I did this because those ingredients were included in an old recipe I had from an Italian Catholic Church recipe book. We also divided the dough into 8 parts...to make smaller cookies. The large ones are very good, but if you are going to be putting out cookie trays we felt it was nice to have them a little smaller. We also found that rolling them out on parchment paper worked easier than the wax paper...the wax paper was more difficult to separate from the cookie when we had to fold the dough over. The cookies are very yummy and we will most certainly make this recipe again!
Reviewed on Dec. 11, 2011 by nvanek
I rated this recipe as average because it is missing a lot of true cuccidati ingredients. There should be more figs. I usually use 2 lbs to 3/4 lbs of dates. There is no need for sugar if you use a orange, apricot or strawberry presevere along with candied fruit. There is no need for water this is where you add the alcohol. There has to be some type of rum, whiskey or brandy added to these to make it a true cuccidati. The dough is pretty close to my grandmothers but it is missing a little orange extract. I usually do 1/2 vanilla 1/2 orange. Gives it a great flavor. I can even make the dough as a dunking cookie and people go crazy over them.
Reviewed on Apr. 17, 2011 by leggygillin
This is the second time trying this recipe. It was easier to make this time but I did change things up a little. I used butter instead of Crisco. In place of dates, I used prunes. I forgot to get oranges so I used a jar of grapefruit segments. Cookies taste awesome and just as good as the original recipe.
Reviewed on Dec. 26, 2010 by marcia846
Terrific Recipe!! Many compliments on the fine taste. Colorful.Marcia
Terrific Recipe!! Many compliments on the fine taste. Colorful.
Marcia
Reviewed on Dec. 21, 2010 by Santa O'Neill
The dough was to thin, I needed to add more flour. It would be nice if the fruit was in cups rather than pounds. But the cookie was very good.
Reviewed on Dec. 20, 2010 by CZACC
I have search for years for a cuccidati recipe that was not so difficult. This is it! The cookies are delish. I added semi-sweet choco chips to the filling as that is what I grew up with. Thanks for a great recipe. Even my mom was impressed!
Reviewed on Dec. 13, 2010 by anna dangelo
Dough was very hard to work will. Left dough overnight but still fall apart. Too much filling for dough. Looked terrible after cooking.
Reviewed on Dec. 09, 2010 by madmoda
I'm confused. Is the recipe at the top of the page your uncle's? I tried the site you gave us, but it would not pull up. Help! Thanks, tomadonna@bellsouth.net
Reviewed on Dec. 08, 2010 by smfeldner
You can find the recipe for Uncle Barbato’s Cuccidati here: http://www.tasteofhome.com/recipes/Community/Uncle-Barbato-s-Cuccidati
Reviewed on Dec. 08, 2010 by teodora
Recipe was easy to make. Cookies turned out tender and I liked the fact that the filling stayed inside the cookie and did not overflow on the baking sheet. I would have liked them to be more flavorfull, I would ad orange zest to both the filling and the dough and maybe a bit of orange liquor or extract to the filling.
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