Cuccidati (Sicilian Fig Cookies) Recipe
By: Nanny Millie Giglio, passed down by Paula Gati
This special Sicilian cookie, known as cuccidati, is a labor of love and a holiday tradition. My grandmother, Nanny Millie Giglio, made these by hand, and each bite brings back cherished memories of her devotion in the kitchen. Over the years, I’ve simplified the process by using a grinder attachment, but the heart and tradition remain the same. This cookie even won a place in the Barnes & Noble First Annual Christmas Cookie Book, selected from over 4,500 entries. Here’s how to make these nostalgic, fruit-filled cookies.
Ingredients
Dough:
- 4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1 1/2 cups unsalted butter, cut into 1/2-inch cubes
- 1/4 cup cold shortening (Crisco), broken into small pieces
- 2 large eggs
- 1/2 cup milk
- 2 tsp vanilla extract
Filling:
- 12 oz dried figs (remove stems)
- 1/2 cup almonds, coarsely chopped
- 1/2 cup dates (pitted)
- 1/2 cup raisins
- 1/3 cup honey
- 1/4 cup orange marmalade
- 1/4 cup whiskey
- 1 tsp ground cinnamon
Icing:
- 4 cups confectioners’ sugar
- A few tablespoons of milk (adjust for desired consistency)
- Assorted sprinkles (nonpareils, for decorating)
Instructions
Step 1: Prepare the Dough
- Mix Dry Ingredients: In a stand mixer, combine flour, sugar, baking powder, and salt.
- Add Fats: Gradually add the butter pieces, then the cold shortening, mixing until the mixture resembles coarse crumbs.
- Incorporate Wet Ingredients: In a separate bowl, whisk together eggs, milk, and vanilla. Slowly add this mixture to the flour mixture, mixing until a smooth dough forms.
- Knead & Chill: Transfer the dough to a lightly floured surface and knead for a few minutes until smooth. Form into a ball, cover with plastic wrap, and refrigerate while you prepare the filling.
Step 2: Make the Filling
- Grind Dried Fruits: Using a meat grinder or food processor, grind the figs, dates, and raisins into a coarse mixture.
- Combine Ingredients: In a bowl, mix the ground fruits with almonds, honey, orange marmalade, whiskey, and cinnamon. Stir well to ensure all ingredients are fully incorporated.
- Marinate Flavors: For best results, cover and let the filling sit overnight, allowing the flavors to meld together.
Step 3: Assemble the Cookies
- Roll the Dough: Take a portion of the dough and roll it out on a floured surface to form a rectangle approximately 3 inches by 12 inches. Trim edges to square off.
- Add Filling: Shape the fig filling into a log about 12 inches long. Place it along the length of the dough rectangle and roll the dough around the filling, seam side down.
- Cut & Arrange: Slice the log into 1 1/2-inch pieces and place them on parchment-lined baking sheets.
- Bake: Preheat oven to 350°F (175°C). Bake cookies for about 15 minutes, until the bottoms are slightly golden. Let cookies cool completely on a wire rack.
Step 4: Ice & Decorate
- Make the Icing: In a bowl, mix the confectioners’ sugar with milk, a little at a time, until you achieve a smooth, spreadable consistency.
- Decorate: Once the cookies are cool, spread a little icing on each one and sprinkle with nonpareils for a festive touch.
Tips
- Batch Size: This recipe yields about 5 dozen cookies. These cookies freeze well, so you can make a big batch and store them in zip-top bags. Just take out a few as needed, and they’ll taste freshly baked.
- Equipment: A stand mixer with a grinder attachment can help make the filling preparation easier, but if you prefer a traditional touch, you can do it by hand, as my grandmother did.
Enjoy making these heartfelt treats, perfect for holiday gatherings and a beautiful way to honor family traditions.
