Tuesday, December 9, 2008

Italian Fig Cookies (Cucidati) I use this recipe from now on.

Dough

5 pounds flour
1 dozen eggs
4 cups shortening
8-10 tablespoons baking powder
2 1/2 cups sugar
2 tablespoons vanilla
2 cups milk

Beat eggs, milk, sugar and vanilla together. Mix in a large bowl the flour, baking powder and shortening. Make a well and add other ingredients. Roll out dough into strips. Fill with fig mixture pumped from pastry bag into long rows. Roll over with dough, press to seal edges and cut on diagonal. Bake 10-15 minutes in 375 degree oven.



Filling
3 pounds string figs
1/2 #-1 lb raisins
2 - 12 oz jars orange marmalade
16 oz jar honey
1/2 #-1 lb dates
1 whole orange including rind
2 cups walnuts, chopped and toasted
1/2 teaspoon black pepper
2 teaspoons cinnamon, nutmeg, cloves
1 teaspoon salt


Boil figs and raisins for 5 minutes to soften. Save water in case you need some. Grind dates with whole orange including rind, and fig mixture. Add pepper, cinnamon, salt,  and walnuts last. Add remaining liquid from boiled fig mixture if too dry. Blend well and refrigerate in plastic zip lock bag.

Use pastry bag to pipe filling onto dough. Mixture will keep for a long time.

Frosting
2 cups confectionery sugar
2 tbsp melted butter
1 tsp vanilla extract
1 tsp cream of tartar

Whisk together. Add milk until you get a good consistency. Frosting should be on the thick side.
Sprinkle wet frosting with candy sprinkles and let dry completely before storing in container.

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