Total TimePrep: 30 min. + chilling Bake: 10 min./batch + cooling
Makesabout 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
- 1 cup shortening
- 1 cup sugar
- 2 large 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
- 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 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.
Nutrition Facts1 cookie: 132 calories, 4g fat (1g saturated fat), 7mg cholesterol, 67mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 1g protein.
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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.
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.
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.
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.
Dec 26, 2010
Terrific Recipe!! Many compliments on the fine taste. Colorful.Marcia
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.
Dec 20, 2010
I have search for years for a cuccidati recipe that was not so difficult. This is it! The cookies are delish. I added semi-sweet choco chips to the filling as that is what I grew up with. Thanks for a great recipe. Even my mom was impressed!
Dec 13, 2010
Dough was very hard to work will. Left dough overnight but still fall apart. Too much filling for dough. Looked terrible after cooking.
Dec 9, 2010
I'm confused. Is the recipe at the top of the page your uncle's? I tried the site you gave us, but it would not pull up. Help! Thanks, [email protected]
Dec 8, 2010
You can find the recipe for Uncle Barbato’s Cuccidati here: https://www.tasteofhome.com/recipes/Community/Uncle-Barbato-s-Cuccidati