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Classic Sicilian Cucidati Fig Cookie

A delightful holiday treat, these Classic Sicilian Cucidati Fig Cookies feature a soft dough filled with sweet fig, date, and nut filling, topped with a simple icing.
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Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 48 cookies
Course: Dessert, Snack
Cuisine: Holiday, Italian
Calories: 145
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups all-purpose flour Choose fresh, good-quality flour.
  • 1.5 tbsp baking powder
  • 0.25 tsp salt
  • 0.5 cup granulated sugar
  • 1 cup vegetable shortening Can substitute with butter.
  • 1 large egg
  • 1 tbsp pure vanilla extract
  • 0.5 cup milk Can substitute with 2% or lactose-free milk.
Filling Ingredients
  • 1 cup dried figs
  • 1 cup pitted dried dates
  • 0.75 cup raisins Golden raisins can be used for a milder flavor.
  • 0.5 cup walnuts, chopped or ground Pecans or almonds can be used as substitutes.
  • 0.5 tsp ground cinnamon
  • 0.25 cup honey
  • 0.25 cup orange marmalade Can substitute with apricot preserves.
Icing Ingredients
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract Almond extract can be used for fragrance.
  • About 4 tbsp milk Add as needed for icing consistency.
  • Optional Colored sprinkles For a festive finish.

Method
 

Mix the Dough Base
  1. Sift the flour, baking powder, and salt together in a large bowl, then whisk in the sugar.
  2. Cut in the shortening with a pastry cutter until the mixture resembles coarse cornmeal.
Add the Wet Ingredients and Chill
  1. In a separate bowl, whisk the egg, vanilla, and milk together.
  2. Add the wet mixture to the flour mix and beat for about 3 minutes.
  3. Knead the dough by hand for 5 minutes, divide into 4 pieces, wrap each, and chill for at least 45 minutes.
Make the Fig Filling
  1. Pulse the figs, dates, and raisins in a food processor until coarsely chopped.
  2. Stir in the walnuts, cinnamon, honey, and orange marmalade.
Shape and Bake the Cookies
  1. Preheat the oven to 375°F and line baking sheets with parchment paper.
  2. Roll one chilled piece of dough into a 12-inch square and cut into 2x3-inch rectangles.
  3. Place 1 teaspoon of filling in each rectangle, fold and seal edges.
  4. Bake for 12-15 minutes until golden, then cool on a rack.
Ice and Finish
  1. Whisk together powdered sugar, vanilla, and milk for icing.
  2. Spread icing over cooled cookies and add sprinkles before it sets.

Notes

Best served with coffee or tea. These cookies improve in flavor after a day and can be stored in an airtight container at room temperature for up to a week.