ITALIAN FIG COOKIES (CUCIDATI)
Steps:
- FILLING DIRECTIONS: Using the grinding attachment for a Kitchen Aid mixer, grind the figs, raisins, dates, orange rind, and hazlenuts. Stir in the rest of the ingredients. Set aside. (may use clean hands to insure the ingredients are mixed well. PASTRY INSTRUCTIONS: Work the crisco into the flour and baking pd. till very fine. Warm 1 1/2 cups milk ...add 1 3/4 c + 2 TB sugar. Melt sugar in milk. Keep stirring. Add vanilla. Add slightly beaten eggs to milk mixture. Then mix into the flour mixture. WORKING IN BATCHES: Turn dough onto floured board and roll out 1/4 inch thick. Cut dough into 4-5 inch strips. Spread a medium amount of filling down the center of the strip. Fold each edge over to cover the filling. Press edges together to seal filling in and turn seam side down. Slice on a slant about 2-3 inches each. Cut each end so cookies resemble an "x" or cut into other forms (many resemble the letter M). Put a few milticolored sprinkles between cuts making sure they adhere to the fig filling. Place on greased baking sheets 1 inch apart and bake till lightly browned (15-20 min.)Cool on wire racks. Optional Glaze: Combine confectioners' sugar and lemon juice; mix into a smooth glaze. Glaze cookies. Because these cookies are time consuming, I have, at times, frozen any unused filling. It lasts for up to one year in the freezer. Then all you have to do is make the dough and you are ready to "roll". ENJOY
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