Cuciadate (Italian Fig Cookies)

  • Prep Time: 30 mins
  • Total Time: 50 mins
  • Yield: 30cookies
  • About This Recipe

    “This isn’t your normal Italian Fig Cookie recipe, but it’s very good!The difference in this recipe, it that it calls for maraschino cherries and Amaretto!Yum!They do take a little time to make, put they are very good and the flavor improves after a day or two. It wouldn’t be Christmas without them!”

    Ingredients

    Filling

  • 2cupschopped dried figs
  • 1cupmaraschino cherry, chopped
  • 1/2 cupchopped pecans
  • 1/4 cupAmaretto
  • Dough

  • 4cupsflour
  • 1/4 teaspoonbaking powder
  • 1/2 cupsugar
  • 3/4 cupbutter
  • 2eggs, beaten
  • 1tablespoonvanilla
  • 1/4 cupmilk
  • Icing

  • powdered sugar
  • water
  • Directions

  • In blender, blend figs, cherries, pecans and Amaretto; set aside.
  • Preheat oven to 350°F degrees.
  • In a large mixing bowl, combine flour, baking powder and sugar.
  • Cut in butter with a pastry blender or a fork.
  • Add eggs, vanilla and milk; mix well.
  • Roll out strips of dough and cut into 2×4-inch rectangles.
  • Place a teaspoonful of filling onto each rectangle.
  • Roll so that short ends make the seam and place seam side down on a baking sheet.
  • Bake for about 20 minutes, or until lightly brown.
  • Do not over bake!
  • Let the cookies cool completely.
  • To make icing, mix a small bowl of powdered sugar with very little water.
  • Add water a little at a time until icing is a smooth constancy that can spread easily, but not runny.
  • Ice cookies and add sprinkles.
  • Store up to 3 weeks in tins until ready to serve.
  • Reviews

  • “What an amazing flavor combination. These were a big hit at our gathering. Now I need to make more for Christmas.”

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