Save on Pinterest


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
    about 5 dozen


  • 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 large eggs, room temperature
  • 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


  • 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-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.
Nutrition Facts
1 cookie: 132 calories, 4g fat (1g saturated fat), 7mg cholesterol, 67mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Sue
    Sep 3, 2020

    lory 1 teaspoon of rum extract, would be 3 tablespoons of rum so either use 1 tsp and the remainder water or all rum.

  • lory
    Aug 24, 2020

    Help: New baker here, just picking up the hobby . I need to make these for my Sicilian boyfriend. It is suggested to replace the water with rum or rum extract? so No H2O at all?

  • Connie
    Nov 25, 2019

    These are super good. I would suggest cutting the recipe in half in order to fit in the food processer, (I used a vitamix). The suggestion of using rum in place of water was excellent. Other than that, i love the recipe and so did my whole office.

  • Will
    Nov 4, 2019

    The reason I gave 4/5 stars is because it’s a great recipe but as others have pointed out you need more figs. So here’s what I did to change it ever so slightly. 2lbs of figs, 1lb dates and exchange water for rum. Other then that I wouldn’t change much. Also note to other bakers don’t try and bake all four batches at once. Do two at a time it helps even the cooking. That’s for the awesome recipe.

  • JaneDR2012
    Aug 25, 2019

    I've been looking for an old fashioned way of making these wonderful coolies! Thanks!!

  • lindaaiello
    Nov 26, 2018

    My mother in law made these cookies every Christmas, but it is a fig cookie. We grow our own figs and dehydrate , re hydrate at Christmas and bake. The basic recipe that all the family brought from Sicily that made these cookies were figs, walnuts, orange rind, , cinnamon and honey to make spreadable..NO water dates or raisins. a little juice from orange or a 1/4 c whiskey if necessary. . WE rolled out dough ( similar , but no Baking soda) cut in squares , filled each cookie with a t. of filling , folded over, forked ends to seal and baked till brown on bottom, drizzled frosting when cooled added with decorator sprinkles. Someone got lazy and decided to make as a log and slice. We do the hard way I guess..cookie by cookie, but they are prettier.

  • suefalk
    Dec 31, 2016

    I think my Sicilian grandmother would approve of these. While it's definitely not a traditional Cuccidati (Cuccidada) it's still a good recipe. They are a labor of love for sure.

  • Antonella Vinci
    Dec 16, 2016

    This recipe is way off. Its a fig cookie. the figs should be tripled. At least two pounds of figs. the "nvanek" review was on point.

  • ameyzing
    Dec 16, 2012

    No comment left

  • nvanek
    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.