CUCIDATI (SICILIAN FIG COOKIES)

CUCIDATI (SICILIAN FIG COOKIES) image

Yield 66 cookies

Number Of Ingredients 20

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FILLING:
1 package (12 oz) dried figs, soaked in water 45 minutes, stemmed, diced
1 box (15 oz) golden raisins
1 cup chopped walnuts
Zest from 1 orange
¾ cup each: orange marmalade, sugar
½ cup honey
2 tsp each: cinnamon, nutmeg
DOUGH:
4 cups sifted flour
2½ tsp baking powder
2 sticks (1 cup) butter, at room temperature
1 cup sugar
1 tsp vanilla
3 eggs
FROSTING:
1 cup confectioners' sugar
2 tbsp milk
½ tsp vanilla
3 tbsp multicolored decorative sprinkles

Steps:

Heat oven to 375°. For filling, combine figs, raisins, walnuts, zest, marmalade, sugar, honey, cinnamon and nutmeg in food processor. Process until ingredients are finely chopped and mixture is a thick consistency; set aside. For dough, sift together sifter flour and baking powder; set aside. Beat butter and sugar with a mixer on medium-high speed. Add vanilla. Add flour mixture, alternating with eggs 1 at a time, until combined. Roll out dough on floured board; cut into 2½ inch circles, using a biscuit cutter or the floured rim of a glass. Add small amount of filling down the middle of each circle; fold one side over filling, then fold second side over, little water to seal. Bake on lightly greased baking sheet until light brown around edges, about 10-12 minutes. Cool completely on rack. For frosting, combine confectioners' sugar, milk and vanilla. Brush frosting over cookies, sprinkle with candies.