(Revised from www.prouditalaincook.com) 4-5 dozen
Preheat Bake 375F
Dough
4c all-purpose flour 2/3c sugar
1 teaspoon baking powder
1 teaspoon salt
8oz cold unsalted butter (2 sticks) cut into pieces 4 large eggs
1 tablespoon vanilla or almond extract
Put flour, sugar, baking powder, and salt in a food processor with flat metal blade Pulse to mix. Add butter pieces and pulse. Mix in eggs and extract until dough forms into a ball on the blade. Remover from food processor and knead briefly on a lightly floured work sur- face until smooth. Shape dough into a log shape and wrap in plastic. Place it in the refriger- ator overnight or until well chilled. Best to work the dough while chilled. If it is too hard to work with, pound it with a rolling pin to help soften log.
Filling
16 oz package dried figs, snipping off the hard end of stem and mince, or you can use fresh fig paste
1c pitted dates minced
1/2c toasted whole almonds or hazelnuts, coarsely chopped 1/3c apricot preserves, or orange marmalade
1/2c currants chopped
1/2c candied orange, apricot, or fruit cake blend 1/3c honey
1/3c brandy marsala, or dark rum 1 teaspoon cinnamon
Add all ingredients into a bowl and blend together. Taste. Add more of any ingredients based on your taste. Prepare the filling the day before for a richer and more intense flavor.
Note: If you have extra dough, you can fill with 1c mini semi-sweet chocolate chips, or fruit preserves, and glaze top with 3/4 c melted dark chocolate
Frosting
1 ½ lb. confectioner’s sugar mixed witrh2 juiced lemons and enough cold water to get a soft but firm frosting (not watery)
1/2teaspoon cream of tartar
Mix ingredients together, adding a little water at a time to form a smooth, semi thick frost- ing. Set aside.
Topping
1/2c-3/4c non-perils for sprinkling on top as soon as cookies arefrosted Assembly of Cookies
Cut your log of dough into 12 pieces and roll out into 3”by12” rectangles. Take some fig filling and place down the middle of the log from top to bottom. Rollone side of dough tightly over filling and continue to roll to the other side to seal. Place seal side down on work surface to prepare for cutting.
Cut cookies diagonally into 1 ½” pieces. You can also cut them straight if you like. Place cut cookies on a parchment lined cookie sheet seal side down. Bake at 375F for 15-18 minutes or until the bottom of the cookies are golden brown. While they are still hot, spread wet icing on top of cookies, and sprinkle with non-perils.
Storage:
Pack into tins once the frosting is completely hardened. Place cookies in layers with wax paper in between layers
You can also freeze in airtight containers following the layering directions above
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Cuccidati mean “little bracelets” in English. They are made during the Christmas holidays. This cookie originated in southern Italy with some information suggesting it may date back to the Muslim rule of Sicily. The use of the dry fruit, almonds, spices, and oranges are fre- quently used in Arabian recipes. As for me, I see these cookies as a blanket filled with the sweetness of our Savior, Jesus Christ at His birth mixed the bitterness of some spices and fruit representing His death for our salvation.
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