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Cuccidati Exps Hcbz22 49902 P2 Md 04 15 16b

Cuccidati

TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling YIELD: about 5 dozen.
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

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 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

Directions

  • 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.

Nutrition Facts

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

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