Cuccidati Recipe
Cuccidati Recipe photo by Taste of Home

Cuccidati Recipe

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

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 McCormick® Pure 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

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.

Directions

  1. Place the first seven ingredients in a food processor; cover and process until finely chopped. Set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Cuccidati in Taste of Home October/November 2010, p77

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.

Reviews for Cuccidati

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (8)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 16, 2012

"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!"

MY REVIEW
Reviewed Dec. 11, 2011

"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."

MY REVIEW
Reviewed Apr. 17, 2011

"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."

MY REVIEW
Reviewed Dec. 26, 2010

"Terrific Recipe!! Many compliments on the fine taste. Colorful.Marcia"

MY REVIEW
Reviewed Dec. 21, 2010

"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."

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