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[color:"red"]Cuccidati - Italian Fig/Date Cookies[/color] (Make the filling a few days ahead of time.)
Filling:
6 to 8 medium figs
8 ounces raisins
8 ounces brown sugar
1 pound walnuts
1 pound dates
1 orange
2 teaspoons cinnamon
2 ounces whiskey
1/4 teaspoon black pepper
1 1/2 cups water
Filling:
In a food processor, grind figs and raisins. In large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. Grind walnuts, dates, and orange. Stir into hot mixture along with cinnamon, black pepper, and whiskey. Remove from stove, mix well, cover, and let age for up to three days.
Note: This makes enough filling to 2 batches of the crust. You can divide and freeze the remaining filling for up to six months.
Crust:
3/4 cup margarine
1/2 cup granulated sugar
2 eggs
Zest of 3 oranges
4 teaspoons orange juice
3 cups flour
2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
Crust:
In large bowl, cream together margarine, sugar and eggs. Add orange juice and orange zest.
In separate bowl, combine flour and baking powder. Add to creamed mixture and then, add vanilla. Roll dough into 3-inch wide strips.
To BAKE: Preheat oven to 375 degrees F. Lay filling down the center of the dough strips and wrap dough to form a long "log-like" bar cookie. Roll back and forth until crust seems very thin. Cut on the diagonal about every 1 1/2 inches.
Place on cookie sheet close together and bake for 10-13 minutes. Cookies should be barely brown when done. Cool and store in tins for several days (about 3 to 4 days), then frost.
Frosting:
3 cups powdered sugar
4 ounces butter
Orange juice
Frosting:
In medium bowl, mix together margarine and powdered sugar until well blended. Add enough of the orange juice to make a thick glaze. Top cookies with a thin coat. Let frosting dry a couple of hours then store in tins.
A description of how you might store your cuccidati:
Line tins with foil, place a layer of cookies, then a layer of wax paper. Repeat layers, finally top with foil and close the lid.
I hope this helps! <img src="/images/graemlins/blush.gif" alt="" /> These cookies were made the week before Thanksgiving and the week before Christmas at my great-grandma's house and at my great-aunt's! I am half-Irish and half-Italian. My Italian ancestry is of the northern (Tuscan) variety near the city of Lucca.
