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Cuccidati

 Cuccidati
The compliments are well worth making these Sicilian cookies—they're the best recipe I've found! —Carolyn Fafinski, Dunkirk, New York
60 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

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 King Arthur Unbleached 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.

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Cuccidati (continued)

Directions (continued)

  • 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.