Total Time

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


about 5 dozen

Updated: Nov. 29, 2023
The compliments from family and friends make these Sicilian cookies worth the effort. It’s the best recipe I’ve found! —Carolyn Fafinski, Dunkirk, New York


  • 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


  1. Place first 7 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, 5-7 minutes. Beat in eggs, milk and vanilla. Combine flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour.
  3. Preheat oven to 400°. Roll out each portion between 2 sheets of waxed paper into a 16x6-in. rectangle. Spread 1 cup filling lengthwise down center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in. strips. Place seam side down on parchment-lined baking sheets.
  4. Bake until edges are golden brown, 10-14 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. For glaze, combine confectioners' sugar and enough milk to reach desired consistency; drizzle over cookies. Store in an airtight container.
Cuccidati Tips

What else can you put in cuccidati?

Traditional cuccidati are flavored with dried figs, toasted walnuts and raisins. You can put your own spin on this classic by adding chopped semisweet chocolate, ground cinnamon or sweet marsala wine to the filling. Before the glaze sets, top with rainbow sprinkles for added color. If you’re in the mood for even more delicious cookies from Italy, check out our favorite Italian cookie recipes.

Can you make cuccidati ahead of time?

The filling and dough for cuccidati can be made up to 3 days ahead of time. To make these cookies easier to prepare, make the filling first, then dough on the next day, and assemble the cookies on the third day.

How long will cuccidati last for?

You can store your cookies between pieces of waxed paper in an airtight container up to 4-5 days. They also freeze well! Freeze in a single layer in airtight containers.

Alicia Rooker, Taste of Home Senior Recipe Editor and Tester

Nutrition Facts

1 cookie: 132 calories, 4g fat (1g saturated fat), 7mg cholesterol, 67mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 1g protein.