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Fig Cuccidati Cookies

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PREP TIME
60 min
COOKING TIME
25 min
TOTAL TIME
585 min
SERVINGS
32 servings
Dessert Italian
Fig Cuccidati Cookies
Ingredients
  • 2 cups dried figs, stems removed, cut in quarters
  • 1 cup dried dates, halved and pitted
  • 1 medium orange
  • 1 cup raisins
  • 1 cup toasted pecans
  • 1/4 cup honey
  • 2 tablespoons brandy
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon water, or more as needed
  • 3 3/4 cups all-purpose flour
  • 1/2 cup white sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter
  • 1/4 cup shortening
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups powdered sugar
  • 1/4 cup milk
  • red and green food coloring as needed
  • candy coated sprinkles as needed
Instructions
1
Gather the necessary ingredients.
2
Prepare the filling: Divide the dried fruit into two batches and process them in a food processor until finely chopped. Transfer the chopped mixture to a bowl.
3
Use a vegetable peeler to extract orange zest from an orange and add it to the empty food processor. Juice the orange until you have 3 tablespoons of juice; then add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg to the food processor. Process until everything is well combined.
4
Add the first batch of chopped dried fruit and process until you have a smooth mixture. Add water 1 tablespoon at a time as needed to achieve the desired consistency. Refrigerate the filling for 8 hours or overnight.
5
Prepare the dough: Combine flour, sugar, baking powder, and salt in a food processor. Process for 5 seconds to combine the ingredients. Add butter and shortening, then pulse until you have a crumbly mixture.
6
Add milk, egg, vanilla, and almond extract to the food processor. Process until a dough forms.
7
Turn the dough onto a well-floured surface and knead it until smooth. Wrap it in plastic wrap and refrigerate for 1 to 2 hours.
8
When you're ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line your baking sheets with parchment paper. Turn the dough onto a floured surface and cut it into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges.
9
Place a quarter of the filling in a 1-inch log shape down the center line of the dough rectangle. Dampen the edges with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then gently rock back and forth to stretch and seal the edges. Cut the log into 2 ½- to 3-inch pieces.
10
Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer the cookies to prepared baking sheets; repeat with the remaining dough and filling.
11
Bake the cookies in batches until they're golden on the bottom and cooked through, 12 to 14 minutes. Remove them from the oven and let them cool completely.
12
Meanwhile, prepare the icing: Whisk powdered sugar and milk together in a bowl until smooth. Divide the icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
13
Dip each cooled cookie into a different color icing and allow excess to drip off. Place the iced cookies on parchment paper and decorate lightly with sprinkles. Allow them to dry for at least 20 minutes before serving.