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Cuccidati Recipe

Cuccidati Recipe photo by Taste of Home

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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

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Cuccidati Recipe

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Yield: 60 Servings

30 10 40

Ingredients

2 cups raisins
3/4 pound pitted dates
3/4 cup sugar
2 small navel oranges, peeled and quartered
1/3 pound dried figs
1/3 cup chopped walnuts
1/4 cup water
DOUGH:
1 cup shortening
1 cup sugar
2 eggs
1/4 cup 2% milk
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
GLAZE:
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Directions

Place the first seven ingredients in a food processor; cover and process until finely chopped. Set aside.
In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into four portions; cover and refrigerate for 1 hour.
Roll out each portion between two sheets of waxed paper into a 16-in. x 6-in. rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in strips. Place seam side down on parchment paper-lined baking sheets.
Bake at 400° for 10-14 minutes or until edges are golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container. Yield: about 5 dozen.

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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Cuccidati

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Reviewed on Dec. 07, 2010 by tinklmom

Sorry I hit submit by mistake prematurely,I meant to search for it Uncle Barbatoâ€™s Cuccidati on search engine and it will find it for you on Taste of Home also if you can't find it here since there are so many posts behind it.

Reviewed on Dec. 07, 2010 by tinklmom

This recipe is super! For those who want the other recipe its also on Taste of Home just search Uncle Barbatoâ€™s Cuccidati

Reviewed on Dec. 07, 2010 by Cinders8324

Ok, I figured it out. Anyone wanting Nancianne's recipe from her Great Uncle Barbuto has to scroll down and find her name then click on it to bring up her page. From there, click on Uncle Barbuto's Cuccidati recipe. I look forward to trying this. Thanks Nancianne for your post ! Happy Holidays to all !

Reviewed on Dec. 07, 2010 by Cinders8324

Great recipe but I would also like to try Nancianne

s recipe too. How can I obtain it? Not able to bring it up with the web address posted . Thanks !

Reviewed on Dec. 07, 2010 by cjbug

Nancianne, I too would love this recipe of your Uncles. How wonderful of you to share it! Thank you. If you could please email me at Cjtm514@aol.com it would be greatly appreciated...by all of my family I'm sure!

Reviewed on Dec. 07, 2010 by carjan2

Delicious! But I will chill the dough much longer, perhaps 3 hours. It was too soft to handle the cutting and removing to the baking sheet. Perhaps I will cut down the amount of filling ingredient also.

Reviewed on Dec. 07, 2010 by bringpeace

I went to the site for nancianne's recipe and it said that the site could not be found. I would love the recipe for Christmas. Please send me the recipe for Uncle Barbato's cuccidati to bringpeace@comcast.net

Reviewed on Dec. 07, 2010 by joey2

Hi Nancianne--I would love your great uncle's recipe-thanks in advance-joeyflesher@hotmail.com

Reviewed on Dec. 06, 2010 by jimmy james

please email me your uncle's recipe. my email address is chriswiz333@yahoo.com Thank you

Reviewed on Dec. 06, 2010 by MarianneSkarshaug

Thank you so much for sharing this. I feel honored to have it.

I will be making these tomorrow.

Kind Regards,

Marianne

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