December 2020 | The Honest Spoon

CUCIDATI (KOO-CHI-DA-DEE)….What is it? Cucidati are a traditional Sicilian cookie typically made for the Christmas Holiday. These traditional cookies, filled with a complex fig filling, are mini works of art where recipes and cutting techniques are handed down from generation to generation. In fact, I learned how to make these as a small child. Now that I have my own family, I have passed down the skills to my two boys- who have now helped me make these every year, for the past seven years!

I will be honest, these are a labor of love. The prep is simple, but time consuming. I would recommend making the fig filling a day before. You can even make the filling and freeze it for later use (I do this all the time)! For the cookie dough, you’ll need much less time. The dough comes together quickly, but must rest for one hour before making the cookies.

Here's what you'll need , TOOLS:

Food Grinder attachment (Kitchenaid) or food processor

Sharp, short handled pairing knife (ideally thin blade like these)
rolling pin

Here's what you'll need for the FILLING:

2.5 LB/ 40oz bag dried figs (I get them from Costco)
Orange marmalade
8 oz toasted slivered almonds , unsalted
4 oz pine nuts
12 oz bag/ 2 cups mini chocolate chips
8 oz bag zante currants (mini raisins)
zest of two oranges
ground cinnamon
granulated sugar

Here's what you'll need for the DOUGH:

All purpose four
Crisco
sugar
baking powder
milk
vanilla

CUCIDATI (SICILIAN CHRISTMAS COOKIES)

| Makes about 4 dozen |

INGREDIENTS:

FOR THE FILLING:

2.5 LB/ 40oz bag dried figs- soaked, drained, and finely ground
1 Cup granulated sugar
1 C Orange marmalade
8 oz toasted slivered almonds , unsalted
4 oz pine nuts
12 oz bag/ 2 cups mini chocolate chips
8 oz bag zante currants (mini raisins)
zest of two oranges
2 Tablespoons ground cinnamon
*NOTE: this filling will cover about 2-3 batches. This filling freezes extremely well. You can use the other half for next year!

FILLING, METHOD:

Bring a large pot of water to a boil, add dried figs. Turn off heat and soak for 5 minutes.
Drain figs and process through small disk food grinder. If you do not have a food grinder, roughly chop the figs and process in food processor until mostly smooth. You may have to wipe down sides of processor bowl every 10 seconds to evenly incorporate the figs.
Add the figs to a large mixing bowl with all the ingredients. Mix well. I find it easiest to use my hands- wetting them in between mixing to help incorporate all the ingredients.
Set bowl aside. If making the filling ahead, add the fig mixture to an airtight, gallon freezer bag. I like to push all the air out , flatten, and freeze flat.

FOR THE DOUGH:

5 Cups All Purpose Flour
1 1/2 Tablespoons Baking Powder
3/4 Cup Granulated Sugar
1/2 teaspoon Vanilla
1 Cup Cold Crisco, cut into 1/2” cubes
3 eggs (the picture shows 2- use THREE!)
3/4 Cup Warm Milk

DOUGH, METHOD:

In a large Mixing bowl, add flour, and Crisco.
Using your hands, Work Crisco and flour with your finger tips, flattening between your finger tips, until the mixture resembles course sand. It’s ok to leaves small pieces here and there.
Add Sugar, Baking Soda, and Vanilla to your Flour mixture. Mix well.
Add eggs to your flour mixture. Mix well.
Slowly add the warm milk and lightly work mixture into a ball.
Cover the bowl with plastic wrap and let dough rest for one hour.

COOKIE ASSEMBLY, METHOD:

Divide Dough into four equal portions. Prepare a bowl with about 1/4-1/2 of the fig filling.
Start by using one portion of the dough and rolling into a log about 1 1/2” inch thick, Divide the dough into 10-12 equal portions. About the size of a golf ball.
Take one portion of dough and work lightly between the palms of your hands to form a ball. You will notice that the dough will lighten in color compared to the unworked dough- that’s good and exactly what you’re looking for.
On a lightly floured surface, use your rolling pinto roll out approximately a 4” circle, about 1/8” thick. At this stage, you may determine your dough portions are too small or too large- just take a little from another portion and reroll your dough. If too much, reroll your dough and pinch some off and set aside to create an additional future portion.
Add about 1 tablespoon of fig filling to center of dough. Pinch dough across the top to create a tear drop shape.
Flip filled dough over so it is seam side down. Trim off dough ends and set aside.
See full video, below, for cutting and shaping. If this is too complex, you can always roll out your four portions of dough into rectangles, and create one consistent log of filling down the middle. Roll into a log shape, cut individual cookies on a diagonal (think Fig Newton) and bake.
Place cookies on a parchment lined baking sheet, about 1 inch apart. Bake at 375F for 20-25 minutes, or until lightly golden.

FINISHING YOUR COOKIES, METHOD:

Option 1: Powdered Sugar
- Once cookies are cooled, lightly dust with powder sugar. Store in an air tight container up to a week. Or, store in an airtight container or zip top freezer bag in the freezer for several months.
Option 2: Powdered Sugar Glaze
- In a bowl, Mix 4 Cups of Powdered Sugar with 1/4 Cup plus 1 tablespoon of milk. Whisk until a medium consistency glaze is achieved- should flow like lava. Not thick like pudding. If it is too thick, add no more than 1/2 teaspoon of milk at a time to the achieve the desired consistency. If it gets too thin, add 1 tablespoon of powdered sugar at a time.
- Dip cooled cookies, top side down, into glaze carefully. Place on waxed or parchment paper. Top immediately with sprinkles. Tip: This goes smoothly if you have two people- one who dips, one who applies the sprinkles! The person dipping the cookies will have sticky hands- sticky hand and sprinkles do not mix well!

I realize these are work intensive cookies. Please feel free to reach our with questions in the comments section. I am happy to help in any way. Let’s keep this tradition alive!