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5 from 1 vote

Cuccidati

These are the greatest fig cookies ever.  My mother-in-law Frances taught me how to make them.  They take some time but they are great.  When Frances couldn’t make them anymore, I made sure she had her Christmas supply.  I brought her some when she was in the hospital just before Thanksgiving, her eyes just lit up she was so happy.  She managed to eat the whole box in one evening.  Thank you Mom, I know you’re watching whenever I make these.

Ingredients

Filling

  • 8 oz chopped dates
  • 10 oz package figs (Kalamata)
  • ½ jar strawberry jam
  • ½ orange
  • 12 oz walnuts
  • 2 oz whiskey
  • 1/2 cup sugar
  • ½ cup water, as needed

Dough

  • 2 sticks butter
  • 1 cup sugar
  • 3 eggs
  • ½ cup milk
  • 5 cups flour
  • 5 tsp baking powder
  • 1 tsp salt

Instructions

Filling

  • Put dates, figs (cut these up with scissors), 1/2 orange, jam, whiskey, and sugar in a large pot. 
  • Add water and cook over low heat, stirring constantly – about a half hour. (don’t burn this).
  • Adding more water if filling is dry. 
  • Cool slightly and add walnuts. 
  • Place mixture in batches in a food processor and pulse until no large chunks remain (about a minute or two, don’t make mush).  This will be thick like a “Figgie Newton”.
  • This filling keeps well and also can be frozen.  So if you run out of dough, stash it away until you feel energetic enough to make some more.  Remember that anything good takes work.

Dough

  • Cream butter and sugar until light and fluffy. 
  • Add eggs, milk and vanilla. 
  • Mix flour, baking powder and salt, add to creamed mixture. 
  • If the dough is sticky, add a bit more flour.  Save 1 cup or more for rolling out.
  • On a floured surface, mix dough with hands so it is smooth and no longer sticky. 
  • Divide into portions; don’t try to work it all at once. 
  • Roll one portion into a 15” by 12” rectangle.  Not too thick, these will rise some. I’d say about 1/8”. 
  • Along one edge spread some filling about the thickness of your index finger. 
  • Gently roll dough over to cover filling. 
  • Cut edges and pinch to seal. 
  • Cut into 1 1/2 “ to 2” logs and place on cookie sheets. 
  • Bake at 375 for 12-15 minutes in the middle oven. 
  • Frostwith the glaze I gave you for the cinnamon rolls. 
  • While the cookies are still wet, sprinkle with the colored nonpareils. 
  • Let dry and package in freezer bags.