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Cucidati Sicilian Fig Cookies

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Uploaded on Dec 13, 2011

I bake a lot during the holidays. One item I always make is a traditional Sicilian fig cookie called cucidati. The recipe below is very special to my family and I as it was passed down from my great grandmother.

Dough Ingredients

- 4 Cups All Purpose Flour
- 1 1/2 Tablespoons Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Cup Sugar
- 1 Cup Vegetable Shortening
- 1 Large Egg
- 1/2 Cup of Milk
- 1 Tablespoon Vanilla

Filling Ingredients

- 2 Cups Dried Chopped Figs
- 1 1/2 Cups of Raisins
- 1/2 Cup of Honey
- 1 Teaspoon of Cinnamon
- 1/2 Cup Apricot Jam
- 2 Ounces of Semi Sweet Chocolate
- 2 Teaspoons Orange Zest
- 1 1/3 Cups Coarsely Chopped Almonds

Directions

Mix flour, baking powder and salt together in a large bowl. Add the sugar and mix well. Cut in shortening until it looks like course crumbs. In a bowl, beat the egg, milk and vanilla together. Add to the flour and work the ingredients with your hands to form a rough dough. Kneed until dough is soft. Wrap in plastic and chill for 45 minutes. Pre-heat oven to 375 degrees fahrenheit. Process figs, raisins, almonds and chocolate. Add the cinnamon, orange zest, jam and honey and mix well to form a thick paste. On a floured surface, roll out a quarter of the dough and cut long strips three inches long. Then cut across 3-4 inches apart to make a rectangle or square. Spoon the filling into the center of each piece of dough and seal the edges. Turn the cookie seam side down and bend into a crescent shape. Make two diagonal slits on top of each cookie with a sharp knife. Place on a silpat lined cookie sheet and brush with egg wash. Sprinkle on nonpareil sprinkles and bake for 25 minutes or until golden brown.

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