Italian Fig Cookies II

Italian Fig Cookies II

18

"Not a dainty cookie - it is a hearty fig-filled delight!"

Ingredients

1 h 10 m {{adjustedServings}} servings 154 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. In a large mixing bowl, combine flour, 1/3 cup sugar and baking powder. Cut in shortening and butter until mixture resembles small peas. Stir in the milk and egg until the dough comes together. Divide dough into two pieces, wrap and refrigerate for about 2 hours or until easy to handle.
  2. In a food processor or blender, grind the figs, raisins and almonds until they are coarsely chopped. In a medium bowl, stir together the 1/4 cup of sugar, hot water, cinnamon and pepper. Stir in the fruit mixture, cover and set aside until the dough is ready.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. On a lightly floured surface, roll each piece of the dough out to a 12 inch square. Cut each piece into 12 3x4 inch rectangles. Using a heaping tablespoon of filling for each rectangle, spread filling along one of the short sides of the rectangle. Roll up from that side. Place rolls, seam side down, on an ungreased cookie sheet. Curve each roll slightly. Snip outer edge of the curve three times.
  5. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Glaze with your favorite confectioners' glaze.
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Reviews

18
  1. 21 Ratings

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This recipe produces a delicious variation of the classical Sicilian fig cookie known as ( il )cuccidato . The plural form is ( i ) cuccidati . Typically the cuccidato is not curved but is form...

delicious and not difficult to make. i rolled four long strips, about 18x4 inches each, put filling along the center from end to end, then brought the long edges together and pinched to seal. ...

A very unique cookie! I really enjoyed the rich flavor of the filling. Instead of doing bars, I cut 3" circles, spooned the filling in the center and folded the pastry dough over, sealing the ...