- 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 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
- 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.
1 each: 132 calories, 4g fat (1g saturated fat), 7mg cholesterol, 67mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.
Reviews for Cuccidati
"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."
"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!"
"Dough was very hard to work will. Left dough overnight but still fall apart. Too much filling for dough. Looked terrible after cooking."
"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]"
"You can find the recipe for Uncle Barbato’s Cuccidati here: https://www.tasteofhome.com/recipes/Community/Uncle-Barbato-s-Cuccidati"
"Recipe was easy to make. Cookies turned out tender and I liked the fact that the filling stayed inside the cookie and did not overflow on the baking sheet. I would have liked them to be more flavorfull, I would ad orange zest to both the filling and the dough and maybe a bit of orange liquor or extract to the filling."
"Sorry I hit submit by mistake prematurely,I meant to search for it Uncle Barbato’s Cuccidati on search engine and it will find it for you on Taste of Home also if you can't find it here since there are so many posts behind it."
"This recipe is super! For those who want the other recipe its also on Taste of Home just search Uncle Barbato’s Cuccidati"
"Ok, I figured it out. Anyone wanting Nancianne's recipe from her Great Uncle Barbuto has to scroll down and find her name then click on it to bring up her page. From there, click on Uncle Barbuto's Cuccidati recipe. I look forward to trying this. Thanks Nancianne for your post ! Happy Holidays to all !"
"Great recipe but I would also like to try Nanciannes recipe too. How can I obtain it? Not able to bring it up with the web address posted . Thanks !"
"Nancianne, I too would love this recipe of your Uncles. How wonderful of you to share it! Thank you. If you could please email me at [email protected] it would be greatly appreciated...by all of my family I'm sure!"
"Delicious! But I will chill the dough much longer, perhaps 3 hours. It was too soft to handle the cutting and removing to the baking sheet. Perhaps I will cut down the amount of filling ingredient also."
"Hi Nancianne--I would love your great uncle's recipe-thanks in [email protected]m"
"please email me your uncle's recipe. my email address is [email protected] Thank you"
"Thank you so much for sharing this. I feel honored to have it.I will be making these tomorrow. Kind Regards, Marianne "
"Here is my uncle's Cuccidati recipe: https://www.tasteofhome.com/Recipes/Community/Uncle-Barbato-s-Cuccidati Enjoy."
"Haha, I am another one who wants your uncle's recipe also. Thanks for sharing. [email protected]"
"Nacianne, could you please email me your uncle's recipe? Thank you [email protected]"
"nancianne-I,too, would love to have your uncle's recipe. My contact is [email protected] Thank you!"
"Could I also have your recipe? my e-mail is [email protected]Thank you so much."
"Please post your uncles recipe. We all want it."
"Nancianne, would you please send me your uncle's recipe also? Email is [email protected] Thank you and happy holidays."
"NANCIANNE GAROFALO WOULD YOU PLEASE SEND ME YOUR UNCLES RECIPE?? [email protected] YOU & HAPPY HOLIDAYS"
"I would love to have your Uncle's recipe if you would be kind enough to share it"
"These are great but I would also like the uncles recipy. Send to [email protected]"
"This recipe is amazing! I would love to try your Uncle's recipe as well. [email protected] thank you in advance!"
"I too would like to have your great uncle's recipe. Thanks. [email protected]"
"Nancianne, I would love to have your uncle's recipe. My email is [email protected]"
"Would like your great Uncle's recipe!!! My email is [email protected] The above recipe is getting closer to my husband's family's Cuccidati, but no one is left still making them...so no recipe. Would greatly appreciate Uncle's recipe. Thanks!"
"I would also like your great Uncle's recipe. If you are emailing it, you can send it to [email protected] Or let me know where you posted it. Thank you so much for sharing."
"Loved this recipe - I would love to have the recipe for these cookies from nancianne's uncle. please have her email it too me."
"Wonderful recipe.Please, if you offer something in your post, have the courtesy to come back and check if somebody is asking for what you offered."
"Nancianne, May I please have your recipe that you mentioned ? My e-mail is [email protected] Thank you !"
"I'd like to try your recipe, too, Nancianne. thanks"
"I like this recipe but will continue to search for one better"
"Nancianne, I, too would love to have your great uncles recipe! Thanks for your generous offer.Are you posting on line or here is my email [email protected]Thanks"
"I would love to have your uncle's recipe. Thank you for telling us about it."
"You are so generous to share your family recipe. I think the older that we get the more that we appreciate the old family traditions and tastes of the past. Also our tastes revert to the fruits and nuts and not so much to the gumdrops and such. I have grown to enjoy fruitcake and mincemeat but can assure you that I would not have when younger, Anyone got a good mincemeat recipe?"
"I would really love to have nancianne's uncles cuccidat recipe, would you mind sharing. Thank you so very much. Totally appreciative Please send to [email protected]."
"I would also love to have your Uncle's recipe. Will you be posting it or possibly sending it some other way? Thanks so much."
"I make these every year and the demand is high. in the filling I use 1 orange. I also use crushed pineapple (about 1 cup would work with this recipe), nutmeg (to taste) and instead of water I use strong coffee (or whiskey if you desire). Hope everyone tries these cookies. They are the best."
"I too would like your Uncle's recipe. Thank you for offering."
"I have a recipe for these cookies that was handed down to me from my Italian grandmother...they are the best"
"I would love to have your uncle's recipe too!"
"You can't tease us like that Nancianne.garofalo! Please post your recipe!"
"Nacianne, I would love to have your uncle's recipe. I lost my family recipe and have been searching for more similar one. Filling had many more things in it so sounds like your uncle's. Thnx"
"Nancianne, I too would love to have your great Uncle's recipe for the Cuccidati's."
"Nancianne, I, too would love to have your great uncles recipe! Thanks for your generous offer."
"To: Nancianne.garofalo I would really love to have your great uncle's recipe"
"This recipe is excellent, but I have to say that mine are better...my great uncle was a famous baker in our area about 100 years ago... I would be happy tp pass along his recipe if you want it. It does have 12 different ingredients for the filling and I've never tasted a better Cuccidati...and I've tried it in the finest pastry shops and restaurants."
"When I saw the recipe in my magazine, I let out a scream! I have been looking for this recipe for 30+ years. A customer used to make them for me but she passed and I never got the recipe or how to spell it. I made it right away. It tasted as wonderful as I remembered it. Thank you so much, it was worth the wait."