Cuccidati
The compliments are well worth making these Sicilian cookies—they're the best recipe I've found! —Carolyn Fafinski, Dunkirk, New York
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 California 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
Reviews
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.
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.
I've been looking for an old fashioned way of making these wonderful coolies! Thanks!!
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.
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.
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.
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.
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.
Terrific Recipe!! Many compliments on the fine taste. Colorful.Marcia
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.