On the 6th day of Christmas my true love gave to me...
6 Cucidati cookies!!!
CUCIDATI Italian Fig Cookies
Most of you know I am Italian. For as far back as I can remember my family has always made Cucidati cookies. Here is our recipe:
The first step is to grind the figs.
I used a meat grinder and set in up on my kitchen counter. I place a sheet of wax paper under it to catch the grindings. I placed it all in a bowl. I gathered these supplies:
1 pkg figs
1 cup of raisins
1 orange cut into sections. Leave rind on.
I took small handfuls and placed them in the top of the grinder and turned the handle to push them through an grind them. Once I had all of the ground I gathered these supplies:
1 tsp All-Spice
1 tsp Cinnamon
4 Tablespoons of honey
1/2 a cup of hot water
I mixed them with the fig mixture in a bowl. I covered the bowl.
I put it in the refrigerator overnight!
First I grabbed a bowl and mixed these 3 ingredients together:
6 cups of Flour
1 1/2 tablespoons of Baking powder
1/2 teaspoon of salt
In a separate bowl I whisked...
Then in my Kitchen Aid Mixer I creamed the butter and sugar with these measurements:
1 1/4 cup sugar
2.5 sticks of butter
Once I creamed the butter sugar I slowly added the eggs to the mixer. I added:
1 tsp of Vanilla
1 tsp of Anise
Then I folded the flour mixture into the wet mixture slowly until smooth.
Rolling out the cookies.
I took all that dough and divided it, kneaded it and made into large softball shapes.
I dusted my granite with flour.
I pulled apart enough doug to make a long snake that I rolled out about 12" long
Next, I took the palm of my hand and flattened it out to about 1/4" thickness.
Then I took a spoon and placed fig in the center, all along this long strip.
I pulled the dough up on either side and sealed the seam by pinching it together.
I cut the long strip into 2 1/2" sections. I cut diagonally.
I flipped each cookie over and cut three (Father-Son-Holy Spirit) decorative slits 1/2 "in size.
I positioned them on a baking sheet lined with parchment paper.
Preheat oven to 350
bake on bottom rack for 10-15 minutes
Move to top rack for additional 5 minutes.
Check them by checking the bottom of the cookie (each oven is different).
Let cool completely
In my mixer
I poured in a 1/2 bag of powdered sugar
1 tsp of Anise
1 tsp of lemon juice
and slowly added milk to get it to frosting consistency
I added red and green food color and sprinkles to my cookies. (My favorite part!)