Cinnamon is important. Thank you! Hi Rita, Yes, I definitely think you could do that. I added a little more milk. No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes. I’ve recently come across your blog and was browsing around. Just keep the carton on a shelf in a closet or any cool place. I’m making these lovely little packages of warm Christmas memories this year for my Dad and his sisters, in memory of my Nonna. Last year we had a water even at our house and we were living in a hotel over the holidays, this year I am making 20 dozen of them. Slowly pour the wine mixture over the dry ingredients, either mixing with your hand or using the paddle attachment. Mix well. Cut dough into 2x3-inch rectangles. I’ve also considered toasting some sunflower seeds and using those in place of the nuts. Italian Cookies by Italian Grandmas Enjoy our collection of Italian Cookies recipes specially collected for you from our Nonne, our grandmothers and members of La Famiglia. in the center between 2 thin cookies pressed together. Heck I eat them right outta the bag…lol. Thanks so much. Thanks for the recipe! Each bite is a bite of Christmas or whatever other joyous occasion you want to lable it! I used to make the filling and dough for Italian cookies we made for our church’s St. Joseph Altar and would make dough and filling for over 15,000 fig cookies we would give away and sell. Knead the dough into a ball. My dough recipe doesn’t use evaporated milk; perhaps give my dough a recipe a try and brush on some melted butter prior to baking. Roll out one section of dough to 1/8-inch thick and cut out 3-inch circles. For your Italian fig cookies filling, combine the raisins, dates, and figs and put them in a food … Thanks, Bob. Top with another round cookie (with small hole if you are following original recipe). Heat honey in a small saucepan until warm (not boiling). I put a tsp of the filling in the center and folded it in half like a turnover. CREAM CHEESE SPRITZ COOKIES. Carefully fold the short edges over to meet in the center and pinch to seal. How far in advance can I make the filing or dough? She’d sometimes make other shapes, like a Christmas wreath, which now I realize is a circle shaped log, with slashes on the outside to allow the log to be shaped into a circle. First of all, I love the sprinkles. Copyright © 2020 The Dallas Morning News. what to do? I’ve always wanted to make these and was looking for a trusted recipe. just came across your blog – i don’t really use vegetable shortening – do you think i could substitute either coconut oil or butter? I saw the pictures before the title and thought to myself: “Why do those perogies have sprinkles on them?”. In a separate bowl, whisk together the milk and egg, then add to the dry ingredients until dough comes together. This year my sister wants to do a gender reveal for her baby, so we’re coloring the icing and then giving them to people in little boxes. My parents’ best friends were Italian, and Christmas was a wonderful “event” with all the amazing foods, especially the baked goodies. My grandma used to cut them on the diagonal. Thank you for a fabulous recipe. Mozzicato's traditional Italian cookies are made using authentic old world recipes and methods. What an intriguingly delicious filling!! Meanwhile, place the chopped dates, 1/4 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Bring the edges of the dough together. In fact, the recipe I use specifically says to make the filling and dough at least a day before you bake them, and then keep the baked cookies (cooled, wrapped, at room temperature) for another day before you put the icing on! Rare sighting of big cat in North Texas region, Isiah Kiner-Falefa has spent his career proving doubters wrong, now he has a chance to prove Rangers right. I think […] Is it possible to freeze the filling prior to using it? I’ve looked for this recipe for years. Growing up in an Italian family, food was everything. ahhhhh….finally this is the cookies i have been looking for. for two years. I’m going to try these this Christmas. But at some point it’s worth a try. Hi I don’t know what happened to my dough but it didn’t seem right. Pingback: Italian Fig Cookies – Vanilla Beans and Buttercreams. If I had patience I’d find the sweet spot of the frosting drying enough to apply the sprinkles. Thanks for sharing! Because my mom always had Chocolate in her filling I added about 3/4 + cups of milk chocolate chips and she always used Dark Caro syrup instead of honey. Repeat the process for all four sections of dough. Those were the only two changes and it tasted just like hers. For the filling, instead of a food processor I used my Kitchen aid mixer with grinder attachment and ground everything up. Just this past weekend I discovered this little show on YouTube about this 93 year old little Italian great grandmother, Clara. The ones made with fig, ricotta and wine got my attention, and some of these have not been made in my family for over 30 years. The dough is then fried in vegetable oil and rolled in warm honey to create the perfect glaze. The cuccidati were so distinctive that they’re the only ones I remember being in that box, but I have nut allergies so I could never eat them. With the addition of dates, raisins, and walnuts to the figs, as well as the cinnamon, honey, and orange marmalade, these cookies pack a huge punch when it comes to flavor and texture. Grazie!! Can I have some?? Is the recipe correct? Once all the dough is used, heat the vegetable oil in a large pot to 350 F. Place the dumplings into the oil (do not overlap them) and fry until golden brown. The best recipe I ever made, we love it, Thank you. these cookies sound amazing! We just made these for the second weekend in a row, we like them so much. They look like they would be behind the counter of one of the pastry shops in the North End of Boston. It was a batter type cookie, as I remember, deep fried, and because I was only 12 or 13, I don’t know if the wine was in the batter, or possibly poured on or if the cookies were soaked in wine after deep fried. Each piece is shaped on a gnocchi board. As I’m getting older, I’m trying to prepare for Thanksgiving well in advance this year. If you don’t  have one, just chop as finely as possible. There are many places to buy cookies similar to these, but most are overbaked and hard. Shaping of the date filled cookies. thanks. Enjoy! Our cookies just don’t brown – we even tried a batch brushed with egg wash and still no browning. As far as the icing thickening, a 1/2 cup of cream seems like a lot for only 1.5 cups of sugar. Smelling and eating them always takes me back to wonderful memories. These cookies are slightly time consuming but totally worth the effort. There is something so happy about rainbow sprinkles. I am definitely going to try them. My grandmother made these when I was growing up and I never loved them, mainly because of the way they looked. I love baking and it comes real easy for me. Oh, I am so glad I found your site! I made a batch today and they like them without the frosting! In a large bowl or mixing bowl with a paddle attachment, combine the flour, salt, cinnamon and baking powder and set aside. I have always made them one or two days in advance of serving. In those days it was a brown grocery bag..lol.Now it’s still a grocery bag(because of icing) but at some point I would put the bag into a plastic bag.I always felt that the plastic bag would melt the icing and ruin the cookie.I have never used a cookie tin. The dough is a cream and butter dough, very light and fluffy. I stored it away in my memory bank, with intentions to try them at a later date. Oh! 1 tsp of vanilla We have made these fig cookies for 50 yrs, and my suggestion to you for storing them weeks before the Christmas season, is simply use a Tupperware that is airtight, lime the carton with wax paper, after the cookies are totally cooled, line them up in rows onto the waxed paper, then lay another sheet over the cookies, and layer till the carton is full. My grandmother (originally from Sicily) used to make these each Christmas, but one thing I haven’t seen. She used some kind of pepper (black, red?) Remove the cookies from the honey with a slotted spoon and place them on a serving platter. My Nonna always made theses every Christmas for her children and grandchildren. Do you think I could use those in place of the more typical “flat” ones? and stumbled upon recipes for cucidati. Fig Filling: Chop 9 ounces of dried mission figs and put them in a saucepan with 1 cup of water and 1/4 cup of granulated sugar.Bring the figs to a boil over medium heat and cook for about 6 to 10 minutes, or until the figs are tender and the mixture is thick. Cut out cookies and place on lightly greased cookie sheet 2 inches apart. PER COOKIE: 46 calories, 2 g fat (no sat fat), 3 mg cholesterol, 13 mg sodium, 8 g carbohydrates, no fiber, 5 g sugar, 1 g protein, 1/2 to 1 cup water (add more or less for the right consistency, similar to pie dough). Try this authentic Italian recipe for Chestnut Tortelli – little pasta-shaped Italian Christmas cookies filled with a spiced rum, chocolate & chestnut filling. We are Sicilian and Calabrese, and my mom’s mom used to get a big box of cookies from the Italian bakery every Christmas. Great recipe!!!!! Instead of rolling out rectangles, I rolled out and, using a 4″ round cookie cutter, cut out circles. I am Sicilian and know these cookies well. These moist, sweet, fruit-filled cookies go by many names, including Italian fig cookies, Sicilian fig cookies, and cucidati. Thenk you. You could make the dough a couple of days in advance; not sure about the filling. a l – In place of the walnuts you could add another dried fruit – cranberries or apricots come to mind as good complements, but whatever you like! M. These cookies are beautiful! Can  vegetable oil be used in place of solid shortening when baking  Italian cookies? I reside here in Naples  two months out of the year for months and Milano and the other six months believe it or not in Louisville Kentucky in the United States . She passed over a year ago and I never got the recipe from her. I make these every year because they are a tradition for my family and my dad’s favorite cookie. Mozzicato's cookie trays and platters are always fresh, delicious and irresistible. Place dates into small saucepan and add 1/4 cup sugar, dash of … :) I have yet to make sesame seed cookies, but they are on my list for the holidays this year. As for storing them, cookie tins lined with waxed paper have been fine for me. These ricotta-filled pastries are often also known as sweet ravioli. i’m so glad i stumbled across this post! I immediately saved them and decided I would make the cookies sooner rather than later. In a separate bowl whisk together the egg, vanilla, and milk. I have that same recipe.. Pinch the dough to seal well and then smoothen it out. We also use a mix of white and dark raisins . Add in the shortening and pulse until it creates a crumb-like texture. To make the filling, grind figs, dates, and raisins in a food processor until coarse. I can’t believe I found this recipe. Wrap with plastic wrap and refrigerate for 2 hours. Can’t wait to try it. 1) I don’t use the vanilla extract, the amount suggested was way too powerful for my taste yumm yumm yumm another cookie ill have to try. Thanks. This year I was planning to make a puff pastry dough and stop the filling in for a new style. Italian Christmas Cookies by Italian Grandmas! When my aunt died, she took the recipe for these cookies with her. Need air..I use a brown paper bag. On a floured surface roll the dough into a 12-inch square. The fig filling is a combination of dried figs, raisins, almonds, hazelnuts, orange zest, lemon zest and cinnamon rolled into a tender and buttery cookie dough. Made these and the dough was very dry. I’ve tried it a few times and I can’t get it to bind properly. Pingback: Fig and Walnut Biscotti | Christmas Recipes | Brown Eyed Baker, I tried the recipe,it’s very delicious little cookies thnx to share it. P.S. I just want people to know the proper way of saying things and hopefully like I am always grateful to learn others are to thank you for the recipe it is absolutely delicious . I used to buy in Buffalo, NY bakery and nowadays we don’t see any Italian bakery around. 1/4 tsp of baking powder Sift flour, baking powder, and salt in a large mixing bowl. I always think it’s best to put the glaze on after they’ve been thawed, but if it’s easier to do so before, it won’t ruin the cookies. I am not familiar with the wine cookies you mentioned, but I’ll check with my father-in-law – he has all of his grandmother’s recipes! Put mixture (about a tbsp.) … You can do it on the same day, but the cookies are softer if you mix, bake and ice them on the same day. Today lets see How to make an Ancient Arabic Date Filled Cookies. We always eat the cookies within the month, but they have always kept perfectly well in the tin on the counter. it calls to use Bring mixture to a boil then reduce heat to low and simmer for about 5 minutes, stirring occasionally. Its already shaping up the be a busy holiday season and am trying to schedule out all my baking! Remove the dough from the mixer and knead by hand for 5 minutes. Bake the cookie logs for 12 minutes or until edges are turning slightly golden. Roll out dough in thin layers in small batches and cut with round cookie cutter. :). Then on the day you want to serve them to family or guests, Ice the cookies with powdered sugar. My wife is Italian though. I love the fun sprinkles too! Hi Jeanne, I would not recommend making that substitution, as it might make the dough too wet. The filling (perhaps not surprisingly) tastes quite similar to a Fig Newton cookie, but with a much deeper and complex flavor. Gathering everyone to the table was the most important part of the day, and I am so thankful to be able to carry on these traditions with my family. 1. Now I will make another batch. Set aside. Pastry Post-Doc: Sicilian Cuccidati cookies and Buccellato Cake | Eating The World, The Paradiso Fig | Seeing and Savoring Italy, Fig and Walnut Biscotti | Christmas Recipes | Brown Eyed Baker, Traditional Mardi Gras King Cake Recipe | Brown Eyed Baker, Fig, Date & Almond Granola Bars | Basic Granola Bar Recipe | Brown Eyed Baker. My aunt is Hungarian so they were always available but no one ever showed me how to make them. In a mixer with a paddle attachment, combine the flour, baking powder, sugar and salt. If you like figs, you will love this cookie. 2) I add spice rum to the filling and let it macerate for a couple of weeks in the fridge before baking It may not be the same as your Nonna’, but it has black pepper in it. How awesome!!!! Thanks for posting them. Thanks for sharing.. can’t wait to try these! With a family member allergic to tree nuts, would I just substitute the equilavent amount of fruits for the walnuts? Home > Seasonal > Christmas > Cucidati – Italian Fig Cookies. For many years at Christmas, the women in my family have gotten together for a day to make this recipe – a great tradition passed down from our Sicilian grandmother. This brings back fond childhood memories. Italian Date Cookies with Sesame Seeds (Biscotti ai Datteri) from La Cucina Italiana Magazine says: December 21, 2014 at 4:58 pm This is not the date filled cookie called Cucidati, which is also a wonderful Sicilian cookie. Kristen Massad of Dallas, a pastry chef and graduate of the French Culinary Institute in New York, blogs at inkfoods.com. :), Pingback: Pastry Post-Doc: Sicilian Cuccidati cookies and Buccellato Cake | Eating The World. I know it sounds like a lot of work but it actually made everything go really easy. I’ve been using a different dough recipe and they’ve been coming out much  better. I was pleasantly surprised to see this post! Great recipe! Pingback: The Paradiso Fig | Seeing and Savoring Italy, Pingback: Elegant Cakes – Spiced Apple Muffins with Cinnamon-Sugar Crunch Topping, Thank you Michelle For The Reply Take Care :-). I hope you still enjoyed the cookies! I think it’s time for me to try. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for 2 hours or overnight. I’m Cajun actually. There are lots of options! I may start doing that myself! These look and sound SO good! Your email address will not be published. Pingback: Cucidati – Italian Fig Cookies | Recipe Biscuit. Thanks for any assistance! Hi Jenny, I love that your family would make these for St. Joseph’s Day, what a great tradition! Scoop 1 teaspoon of ricotta filling in the center of each circle. My favorite cookies are the ones my Dad brings home from the North End, but never has he brought home a fig-filled one. A few years back, I tried to make these without a recipe…my attempt at food processing the dried figs and dates was not a success. I actually do not sell or ship any of the baked goods that I make. I had an idea how to make theses but this confirms it. Your email address will not be published. Place 1 tablespoon of prepared date filling in the center of each plain cookie bottom. unfortunately so fattening, but a nicer flavor. My Nana made these cookies for Christmas when I was a little girl and, after she died, no one in our family continued the tradition. Or how long are they good in an air tight container? I have wanted to make these cookies for a year and am finally going to do it. I’d love to m ma these again because the taste is delicious! My Mom has to go out of town for a few weeks and I wasn’t sure if she should freeze the fig filling she just made or just put it in an air tight bag in the fridge? Get the latest restaurant reviews, recipes and info on the wine/beer scene in D-FW. Cucidati are Italian fig cookies that originated from Sicily. Each cookie is topped with a simple milk-and-sugar glaze and then garnished with colorful sprinkles. how much brandy ? :), I’m in Heaven! Hi Dot, While I have not done so, I think you could freeze this filling without a problem. I can imagine how great your house must have smelled when you made these. Hold it in the center of your palm and cup it. Cucidati is a traditional Italian cookie, originating in Sicily, that is filled with a mixture of figs and other fruits, nuts, and seasonings. these look amazing!!! But my icing started to sweat an get sticky. I am so excited to find this recipe. cookies (Varies based on size, I got about 4 dozen cookies out of this recipe), The Ultimate List of Christmas Baking Ideas. To brown a little I brushed with butter. Your cookies will stay fresh and soft this way. This is the way my family makes them! both add a dark kick to it :). My husband favorite thing in the world. That sounds amazing, I will definitely try it next time! I’m so excited! When I discovered this recipe, I went home and made a batch. I like the use of honey and I will try making the dough as you describe. However I am Italian. Thanks for sharing this recipe! Preheat oven to 375 F and line a sheet pan with parchment paper. OMG!!! I am actually surprised that my grandma never made these since they are such a popular Italian cookie, but when I asked my mom about it, she said my grandma hates figs, so I guess I have  my answer! I think you may like the way the buttermilk softens the dough. Secondly, these cookies look amazing. my recipe is similar..i don’t use the rasins or dates…and I don’t use orange marmalade…I cover the figs in a sauce pan with orange juice some sugar cinnamon and vanilla and simmer …when they are tender I drain them and finish in the food processor with walnuts and that’s it…taste and add more sugar or spices…it sets perfect …, I have a recipe that is very similiar except for the amount of sugar &eggs. One of the episodes is totally devoted to making these cookies! I lived in New Orleans most of my life, and I come from an Italian background. When you ice them after baking and then try to store them for later eating the icing dries out and the cookies are dry as well. Transfer the cookie log onto a baking sheet. A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you. Do you mean that the dough was breaking, as in it was dry and crumbly? While I was going through my grandmother's recipe book, I began noticing the intriguing Italian Christmas cookies. My husband has been asking me to make these If you're looking for a simple recipe to simplify your … I made the cookies on friday night an frosted saturday the icing seemed fine an hardened, then this morning i went to get one from the container an they were all stuck together. The recipe is on my blog, The Cup That Cheers. My mom says she doesn’t notice that the nuts aren’t there! The fig filling is a combination of dried figs, raisins, almonds, hazelnuts, orange zest, lemon zest and cinnamon rolled into a tender and buttery cookie dough. Gather the dough into a ball. In a food processor, combine flour, salt and sugar and pulse. Use immediately or store in airtight container in the refrigerator until ready to use. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling. I’m Sicilian and I make these every Christmas with all the women in my family, they are quite the joyful tradition! Spoon about 1 teaspoon of filling into the middle of each rectangle. Repeat with all sections of dough. Once the cassatedde are fried and golden brown, each piece is lightly dusted with powdered sugar for a finishing touch. Some also say that these cookies might be already known even in Roman times. Roll and cut with cookie cutter. Cucidati means sewing in both Italian Dialects Northern Italian,  Over in Bari, Also in N Neapolitan slang if you will. Only one egg? Even if they get a little hard ohhh so good dunked in icy cold milk. I just put waxed paper in between each layer of cookies (with the icing and sprinkles on and hardened) until the tin is full, make sure there’s a piece of waxed paper between the top layer of cookies and the lid, put the lid on tightly and leave the filled tin on the kitchen counter. Place 1 heaping teaspoon of filling on cookie circle, then top with another cookie circle. A very grateful baker who loves to try new recipes. The dough is rolled out into a long rope and then cut into 1/2-inch pieces. Some recipes vary but the “standard” typically includes figs, dates, raisins, and walnuts and is bound together with honey and orange marmalade. Mix the flour, sugar, lemon zest, and salt in a large bowl. I made these last year and it was such a pain in my food processor. Cool. They are certainly worth seeking out though! Press the dough over to create a half moon or crescent shape and seal the ends using a fork. I forgot to get dates so I didn’t put any in my recipe. I didn’t have orange marmalade on hand so I used apricot preserves instead. The only difference was I had only cream so I used that instead of milk. Enjoy or store in airtight container for 1 week. For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Make the Ricotta Filling: In a mixing bowl with a paddle attachment, combine 1 pound ricotta cheese, 2 egg yolks, 1 teaspoon vanilla extract and 1/2 cup powdered sugar. Will be trying the meat grinder this year! Some recipes vary but the “standard” typically includes figs, … I’ve been using this website for the past 9 years to make this cookie for Christmas. A few days later I was searching online for walnut pillow recipes because I was unsure if we would be able to find my grandma’s (we did!) Not a pretty as the individual cookies, but easier and just as good! The filling can also be made a day or so ahead of time. I’d post a picture but can’t do it here. Have you heard of them and if so. I used to help my grandma and aunts make these every year for St. Joseph’s Day. They are perfect for family gatherings and celebrations, parties and events and corporate gift giving. I ran it through twice I believe. I am so glad that you mentioned a meat grinder. Fold in mini chocolate chips (optional). This is a favorite in many Italian households, and hands down this is my hubby and his brothers favorite cookie! Pingback: Traditional Mardi Gras King Cake Recipe | Brown Eyed Baker, Pingback: Homemade Food Gift Ideas | Brown Eyed Baker, Pingback: Fig, Date & Almond Granola Bars | Basic Granola Bar Recipe | Brown Eyed Baker. Oh my goodness I LOOOOOOOOOVE figs!!!! Also, we divided the dough in half, rolled it out, put the filling on and put the other half of the dough on top, rolling it down snug, and baked the whole thing like that, then cut it into squares. GRANDMA JOHNSON'S DATE - FILLED COOKIES. https://www.marthastewart.com/1129621/italian-christmas-cookies-magnifico As you may be able to tell from the pictures, my cookies don’t get very dark either, but they do get lightly browned. Thank you! Thanks for the inspiration, I’ll have to try them sometime. Remove the dough from the refrigerator and divide into four sections. Cassatedde is more like a pastry to me, but it still falls under the Italian cookie section in grandma's recipe book. This recipe is much the same,with minor changes. Roll each piece into a log about 1/2-inch thick. :(. (The way it sounds). Italian date cookies are relatives of “cuccudati,” and a member of that family of fruit filled cookies that include Italian date cookies, rugula and even fig newtons. Remove the cookies from the fryer onto a paper towel to absorb any extra oil. My best friends mom was Sicilian and made theses all the time. I’m not a great baker by any means but I’ve never had so much trouble with a dough before. I always end up having to add to it to get it to roll out flat. My mother is an amazing baker and usually has these in the freezer. Cook filling until thick. Also is it OK to frost them before freezing. Don’t use them wet, because it will change the taste. I’m totally going to have to try making them :). I’ve made these cookies several times over the years from an old recipe my Mom gave me many years ago. Was a yearly occurrence in my Nonna’s home. l recently tried them again and loved them! Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Kthanx. I was talking about the walnut pillow cookies that my grandma always made and he said that his grandma made something similar, but with raisins and figs. do you leave it overnight? Thank you!! Mix on medium speed until fully combined. Whenever I make your recipes they come out perfectly (the corn casserole for Thanksgiving dinner was my favorite food on the table!). OMG these are sooooo cute! Pingback: Homemade Cannoli – Chocolate Tins. Do you have a recipe that you should share? 1/2 cup vegetable oil, plus 4 cups for deep frying. I must say that this is a good recipe and just enjoyed those two cookies I just ate. Even in Sicily, I don’t find them all that common, mainly in the north part. Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! Another great recipe. Hi Janice, You would pronounce these “COOCH-E-DAHT-E”. He has asked me many times “ When are going to make my moms cookies”. Lol….. Only thing I did different was I used pistashios in place of the walnuts to give it a little more of an Italian flavor. Fold the dough over the filling to cover and seal it so that you cannot see any of the fig filling. can you use whiskey?can’t find my original recipe, What kind of shortening is crisco okay? The first batch went in minutes around my house. 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They look spectacular! 3) I freeze the sprinkles before application to mitigate the color bleeding into the frosting. In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest … They keep wonderfully. Although the ingredients are what really make this cookie special, the method of making them is also unique. We always made such huge batches that we used a very heavy, very old meat grinder to process the filling (my grandparents owned a grocery). For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. :), I love these cookies!! You will have the most delicious moist cookies you will ever eat. Could that be why?i managed to finish them but it was a huge pain to complete because I found I was constantly having to reattach the dough. Ah, I love this recipe! Hi Pat, Yes you could definitely make and freeze these! Oooh, what tasty cookies. We use a hand-held ravioli press to make the cookies. Bake on an ungreased cookie sheet at 375° for about 10 to 12 minutes. I then took a fork and pressed the edge to seal the turnover. In a separate bowl, whisk together the eggs, wine and 1/2 cup vegetable oil. Stir in walnuts. I am looking forward to making your recipe and compare flavors. EVAN — Thanks for the suggestion! I have not, but since they get ground up I think you would be okay doing that. I can’t wait to try these, figs are my favorite, and Fig Newtons – I could eat the whole package. The second time, we used buttermilk, instead of milk, and the cookies came out really soft, like fig newtons. Great for New Year's Day too! Remove from the oil and place on a paper towel. Hi Cindy, Yes, the 1 egg was correct. So the filling on this is perfect. This was my absolute favorite Christmas cookie when I was young because of the depth of flavor. This Italian wine cookie is from the Calabria region and is made of flour, cinnamon and red wine, then dredged in honey. I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. Serve immediately or store in an airtight container for 2 weeks. This recipe is very similar to the one I’ve been making for the past several years, and cuccidati have become a regular part of my family’s holidays again! i am not sure it is right says to divide in two and put in frig for 2 hours but it is not forming a ball is that normal? Speaking of bites, in Italy cuccidati cookies are often called buccellati, pronounced as Boo-chell-AHT-tee.This name dates back to Medieval times and comes from Latin word “buccellatum” which means “bites” and perfectly describes these delicious cookie bites. Mine calls for 11/2c sugar & 3 eggs. This year I picked up some dried figs at Aldi’s and they are more like prunes. Instead of figs and raisins, hers called for candied fruit. I’ve never baked anything close to a fig newton before, so I’m excited to try this one! Just checking the quantities in your recipe. I’ve wanted to make them ever since. Yours look wonderful! Who would think pepper could do such an amazing thing to a sweet cookie. Slowly pour in the water and continue pulsing until the dough comes together. Refrigerate the dough for 45 minutes before using. Press it into a disc. Results 1 - 10 of 12 for grandmas date filled cookies. No need to scrape down , take out,put in more.. blah, blah. Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. Add the butter and rub in with your fingers until the butter is the size of small peas. This is the only cucidati recipe I have made. Once the dough has rested, dust a surface with flour and cut the dough into 6 pieces. Any suggestions? This is the one! Hi Danielle, Sometimes the house doesn’t have to be hot, but extra moisture can get trapped inside. My family adds Orange zest, chocolate chips, and brandy to the figs. All rights reserved. Any thoughts as to why it did that? No, I am not Italian. Can you freeze fig cookies ? I need to bake them ahead of time …, Hi Jean, Yes, you can freeze these! Do you have any special tips regarding this? Once it starts to get warm, we then put them in the freezer and they are great. I make mine nut-free by leaving out the walnuts and almonds in the original recipe, and just increasing the amount of dried fruit. Place fig, date, and raisin mixture in a bowl. I can’t wait to try these little pillows. I love figs! Just A Thought Add A Little Bit More Butter I’m Not An Expert !!! Tomorrow I will finish baking my Italian cookies and put on the icing and sprinkles. I need to make these ASAP! I burned out 1 food processor when making the sticky filling, cut up as small as possible before using the food processor. We use orange zest/juice rather than marmalade. Whisk in the sugar and combine well. My sister broke her Magic Bullet attempting to make this filling in her apartment…lol! (Trim the edges of the dough to be clean and straight). Remove the dough from the bowl, knead until smooth, divide the dough into four pieces and wrap each in plastic wrap. Here you will find many traditional Italian Cookies that are perfect all year round and many that are perfect for special occasions and holidays. Then added Cinnamon, Syrup, Marmalade & lemon and put it through the grinder a second time and used the sausage attachment to extrude long round logs of filling. Preheat oven to 375° and line two cookie sheets with parchment paper. Yes, Evan! They have all passed away, unfortunately, but now my sisters, my mother, and I bake them for Christmas, along with sesame seed cookies. I grew up eating them as I’m from Sicily. I Cuccidati are delightfully pretty Sicilian Christmas cookies that are made with a sweet fig and date filling, chopped hazelnuts and orange zest. Remove the tray from the oven and immediately slice the cookies into 1/2-inch-thick pieces. I cooked them for 15 minutes and they were perfect. I prefer to make these in a log and then slice them immediately after removing them from the oven. Can I make these from start to finish, then freeze them? (It is easier to grind this way). I would go with what is written above. Can I Omit The Walnuts ! Heat 4 cups vegetable oil to 350 F in a large frying pan and fry the cookies until medium brown. Hope that helps! I did use my kitchenaid attachment meat grinder for the filling and it worked out so much better for the filling than the food processor. Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. Kelly, The family would divide many pounds of these yummy cookies between several families(depending on the number of people in the family). BTW, we made close to 250 cookies. I find that I often use much less liquid than a recipe calls for. Can anyone suggest anything? Great job! Slowly add the shortening until a crumb-like texture forms. The combination of dates and figs with nuts is perfect! For filling: In a saucepan, cook dates, water and sugar until thick. Press the edges of each filled cookie together with the tip of a fork to seal. MEGAN — I have never baked with coconut oil, but I think you could certainly substitute the butter without any problems. i love figs & dates, but have never used them in cookies – might need to give it a try now. This way I easily rolled the dough over the logs , cut and baked. We were 2 so we would get at least 5-7 pounds. Chop pitted dates in food chopper. I’m Italian (and a fan of finding Italian desserts to make), but I’ve never heard of these. I would measure out your sugar and then only add the liquid one or two teaspoons at a time and stir until you get the consistency you want. I use this recipe as a base and add some of my grandmother’s traditions, they taste exactly like the ones I grew up with. Also, another cookie I liked, she called just wine cookies. It helps to spread the work out over a few days. It was during a conversation with my Chief Culinary Consultant that I learned about cucidati. It kept breaking apart. Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes. I followed the recipe and my dough just crumbles and is too dry to roll or pinch together. I don’t think sprinkled perogies would be my thing, but they sound really lovely as cookies though. Lol……. We made fig cookies and our recipe does not have dates, but does have chocolate chips. do you sell cucidati other than at Christmas time and will you ship out of town. These cookies have been a tradition in our Italian family for many years – typically made for St. Joseph’s altars. 2 1/2 cups flour Mix until just combined. I make one large line and then cut them on a diagonal. She uses fig often but my favorite is the almond filling. You can cut down on the prep time by making logs, the cutting them up. Add the fig filling down the center of the dough, about 1/2-inch thick. You'll want the icing to be thick enough not to be runny, but still easily spreadable. Mixture will be thick. We make a dough of sugar, butter, eggs, evaporated milk, almond extract, baking powder, flour, and we bake at 350F. Cucidati is a traditional Italian cookie, originating in Sicily, that is filled with a mixture of figs and other fruits, nuts, and seasonings. It’s so wonderful to see these cookies on your site. I didn’t know what they were called..Could you spell it out phonetically? I made a small batch tonight and they are delicious. My family dragged me back to the kitchen and demanded more, more, more. Ice the tops of the cookies and decorate with sprinkles, if desired. I love these cookies. As for the fat in the dough, I do use butter instead of shortening in mine, and it makes a softer dough, but if you chill it, or let it sit in the fridge wrapped in plastic for 24 hours, it firms up just fine. Dust flour on your work surface and roll out one section of the dough 1/8-inch thick, approximately 10 inches by 4 inches. 1/3 sugar Tender sweet dough, that’s wrapped around a very flavorful spiced fig filling. Whether you call them Cucidati, Sicilian X Cookies, or just plain Italian Fig Cookies, the end result is the same. Bob, My grandmothers recipe has black pepper in it… gets that certain little bite in it as you finish each bite..when anyone here’s black pepper. She made the most tender dough, and seven adoring children made the cookies.The figs should be dried. I tripled the recipe. The dough is wonderfully tender and more of a “short” dough, which makes it melt in your mouth. I love your blog! Required fields are marked *. This is the 2nd time making Cucidati, as an adult. My Mom is Sicilian but my Nonna used to buy these cookies at the pasticeria so there was no ‘family recipe’ until I started making them and haven’t stopped! Can anyone comment to how these cookies store? It needs a few tweaks to be perfect, but they loved it! Remove the dough from the bowl and knead until smooth. Ohh, these look really good! In my family, this cookie is called a cucchi, and has several enhancements. If you have a food processor, definitely use it for processing both the walnuts as well as the figs/dates/raisins mixture. Gorgeous! Coming from island of Sicily, which had a lot of Arab influence in the past, cuccidati got a touch … Alterations I made: This is a great recipe. I’ve never heard that they were Italian I was always told they were Hungarian. Remove from oven and transfer to a wire rack to cool. Just plate them when its time to serve. Hi Danielle. Biscotti means cookie. By signing up you agree to our privacy policy, Stand with us in our mission to discover and uncover the story of North Texas. Assembly: Place 1 cookie on cookie sheet. milk and vanilla or Anise flavor. Hello and welcome! I cant want to make these for him. She has several little episodes about making good food from the Great Depression. Julie, a meat grinder is the perfect gadget for this. 1 egg beaten Cut the log into 1/2-inch pieces and press onto a gnocchi board (or press with fork tines) to create the texture and shape. Really makes them so delicious! Top them with colored sprinkles. I have to try these! Thanks for keeping the Sicilian traditions alive. Hi Helen, Unfortunately, I’m not sure what recipe you’re referring to. Best ever, I used frozen butter instead of oil. I have kept these fresh for many weeks without refrigeration.Try a few in an air tight container in the refrigerator and see what the outcome is. Every holiday, celebration or weekly Sunday dinner was centered around food. Pulse the ingredients until smooth and fully combined. I have dried fresh figs many times. Can you substitute fresh figs for dried ones? Prick top of cookie with a fork. To Make Filling: Cut up figs, orange, and apple into small pieces. Oh, thank you for this recipe! Take a dough ball and flatten it. Place 1 teaspoon of filling on top and cover with a second cookie. Make the glaze: Whisk together 2 cups powdered sugar, 3-4 tablespoons milk and 1 teaspoon vanilla extract until smooth. It’s a time consuming recipe but worth it. =). If you have any special tips for a first-timer would love to hear from you. Super festive! Hi Kelly, I have never frozen them, but you could keep them in an airtight container in the refrigerator for at least a couple of weeks. Pingback: So long figgy pudding! Bake for 12 to 15 minutes, or until the cookies are golden in color. Cool completely before icing. When I think of holiday baking the first cookie that comes to my mind is cucidati, a Sicilian fig cookie filled with a mixture of nuts, dates, figs, raisins, spices and a few different flavorings and all that goodness is wrapped in a tender buttery dough that’s baked, frosted and sprinkled. I put dried figs, dates, prunes and raisins in my cuccidati, use fresh orange zest (I have an orange tree in the back yard) instead of the marmalade, and just enough orange blossom honey to loosen the texture just the smallest bit. I have stored them successfully for up to a month. We just made our family’s version last weekend…..I store them in an airtight bucket in my garage….they stay well. Thanks so much for a great recipe. Thank you for posting. Bake at 350 degrees on lightly greased sheet pan for 8-10 minutes or until bottoms are lightly browned. Essential tools, baking lists, make-ahead tips, quick recipes, and more! 2 tblsp of butter I ate two just now and they are just right. Roll out dough and cut with a round cookie cutter. Thank you. HOLIDAY STARS. These were my absolute favorite.. Pour the glaze over each piece of cucidati and garnish with sprinkles. I Have A Question My Wife Is Allergic To Nuts When I I Do Make These Cucidati”s 1 2 Next. Also, our icing never seems to thicken (our recipe is 1.5cup powdered sugar + .5cup cream). I adore these cookies! i love this recipe, but can the dough be frozen until a later date? Add the remaining ingredients and mix well. You can also freeze the cookies before frosting. Or, if you want to make them like my grandmother, you shape the dough on cut crystal. There was one place on the West Bank, DeSalvo’s Bakery, where I could find this wonderful cookie just the way I like it. These looks absolutely divine. The filling sounds really unique and delicious, I love anything that involves figs. Here you will find some of the most traditional Italian Christmas cookies that our Nonne... our Grandmothers have preserved for many generations. i copied a link to your recipe and the one i got was way different than this one and i cant find it now ‘ Just thaw in the fridge for a day or so before you plan on using it. Make the Fig Filling: In a food processor, combine 1 cup dried figs, 1 cup raisins, 2 tablespoons orange juice, zest from 1 lemon and 1 orange, 1/4 teaspoon cinnamon, 1/2 cup toasted almonds and 1/2 cup toasted hazelnuts. The extra filling can be frozen. Great childhood food memories came to me while reading it. Hi Laura, I don’t think using cream instead of milk would cause the dough to break. They are made with a flaky fried dough and filled with a creamy ricotta, eggs, powdered sugar and sometimes chocolate chips. The modern form of the “cicidata” is “wicidata” a similar cookie made with 3 kinds of nuts, orange marm, grape jelly, honey and the rind of a orange and a tangerine, powered cloves and cin. Thanks for posting these. And with the 1 cup of lard, not worth it anyway. Add the egg mixture and mix with a fork until the dough comes together. I also make mine with buttermilk and only figs/walnuts in the filling. | b-spired. I like the idea of a bar-type cookie. Glad you did the roundup today or I would have overlooked these. Thanks for sharing. Can I freeze them after making them? Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal. Add flour, baking soda and cream of tartar. As far as shaping and filling the cookies, the instructions provided below will yield a short rectangle “pillow” shape, but I experimented with many sizes and shapes, and encourage you to do the same! They have since closed down and, of course, they wouldn’t give away their recipe. next time, add chopped dark chocolate and a splash of whiskey! Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie. I just enjoyed a couple of cookies using  you fig cookie recipe. Any help is appreciated. Take them out of the freezer and allow them to come to room temperature and then frost. in them to really give them a “kick”, but we all loved them. He prefers his without any decoration/icing, so I always set aside several undecorated ones for him. Allow them to cool, dust with powdered sugar and serve. Biscotti assolutamente scrumptious!!! {module 342} The best and most authentic Italian Christmas Cookie Recipes to help you celebrate Christmas Italian style. Divide the dough in 2 and flatten into disks. Oh, there is no icing or candy dots just powered sugar. Hi I made the cookies this weekend and they turned out amazing, so yummy! Tip: Make sure to not use too much filling, or the cookies will crack. PER COOKIE: 73 calories, 3 g fat (1 g sat fat), 11 mg cholesterol, 38 mg sodium, 11 g cholesterol, 38 mg sodium, 11 g carbohydrates, no fiber, 2 g protein, 1/2 to 3/4 cup milk (add more if dough is dry). WOW!!!!! 1/2 cup whipping cream Seal the sides as well. PER COOKIE: 139 calories, 6 g fat (1 g sat fat), 4 mg cholesterol, 47 mg sodium, 20 g carbohydrates, 1 g fiber, 12 g sugar, 2 g protein. Does anyone out there have the recipe for the ones with pepper???? Let the icing set completely before storing in an airtight container. Keep putting on your great recipes. Thanks again, Pingback: Elegant Cakes – The Weekend Dish: 12/23/2017. I just found your blog and I’m really enjoying going through your archives! We added rum, brandy and amaretto to enhance the flavors, orange and lemon rind gratings in the filling and dough. the problem is the container. Works like a charm. I made these cookies in 2013 and gave them away for Christmas, people named them orgasm cookies. GINGERBREAD COOKIES FOR CUT-OUTS. Th edough— awful. Dough will be soft. I love that you made these! Add the cookies into the honey to coat them completely. These will be the first cookie I make of the season. The fruit kept getting stuck and preventing the food processor blades from turning. A couple of notes: We make the filling a week before to let the flavours blend together well and include 1/4 cup of Apricot Brandy and chocolate bits. You are correct about these being time consuming, but they are absolutely delicious. Enjoy the cookies! Hi Julie, No special tips, I just stop and scrape down the sides as needed. Any idea what went wrong? By any name, they make … We have a Hungarian settlement near where I live and they make them every year. Just keep on feeding grinder with dry fruit. Use immediately or store in the refrigerator until ready to use. What size pan did you bake your cookies in? The house isnt hot, just not sure what went wrong… thanx. Then I cooked with a bit of water, cane sugar until all delicious and then processed with the food  processor . Like using lard instead of shorting..and white wine in the dough…Delicious tender. https://www.tasteofhome.com/collection/old-world-italian-cookie-recipes And I love love love love sprinkles. Like Vince (previous commenter) I’m from New Orleans…these are popular down here because there’s so many Sicilians. A coworker shared a similar recipe about 30 years ago. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day.

italian date filled cookies

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