04 Mar
Posted as Cookies
Cucidati is a traditional Italian cookie, originating in Sicily, that is filled with a mixture of figs and other fruits, nuts, and seasonings. Some recipes vary but the “standard” typically includes figs, dates, raisins, and walnuts and is bound together with honey and orange marmalade. I am actually surprised that my grandma never made these since they are such a popular Italian cookie, but when I asked my mom about it, she said my grandma hates figs, so I guess I have my answer!
It was during a conversation with my Chief Culinary Consultant that I learned about cucidati. I was talking about the walnut pillow cookies that my grandma always made and he said that his grandma made something similar, but with raisins and figs. I stored it away in my memory bank, with intentions to try them at a later date. A few days later I was searching online for walnut pillow recipes because I was unsure if we would be able to find my grandma’s (we did!) and stumbled upon recipes for cucidati. I immediately saved them and decided I would make the cookies sooner rather than later.
These cookies are slightly time consuming but totally worth the effort. The dough is wonderfully tender and more of a “short” dough, which makes it melt in your mouth. The filling (perhaps not surprisingly) tastes quite similar to a Fig Newton cookie, but with a much deeper and complex flavor. With the addition of dates, raisins, and walnuts to the figs, as well as the cinnamon, honey, and orange marmalade, these cookies pack a huge punch when it comes to flavor and texture.
If you have a food processor, definitely use it for processing both the walnuts as well as the figs/dates/raisins mixture. If you don’t have one, just chop as finely as possible. As far as shaping and filling the cookies, the instructions provided below will yield a short rectangle “pillow” shape, but I experimented with many sizes and shapes, and encourage you to do the same!
Cucidati (Italian Fig Cookies)
Yield: Varies based on size, I got about 4 dozen cookies out of this recipe.
Dough
4 cups all-purpose flour
1½ tablespoons baking powder
¼ teaspoon salt
½ cup sugar
1 cup vegetable shortening
1 egg
1 tablespoon vanilla extract
½ cup milkFilling
1 cup dried figs
1 cup dried dates, pitted
¾ cup raisins
½ cup walnuts, chopped or ground in food processor
½ teaspoon ground cinnamon
¼ cup honey
¼ cup orange marmaladeIcing
2 cups powdered sugar
1 teaspoon vanilla extract
4 tablespoons milk (approximately)
Colored sprinkles (optional)1. Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and combine well.
2. Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal.
3. In a separate bowl whisk together the egg, vanilla, and milk.
4. Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Dough will be soft.
5. Remove the dough from the mixer and knead by hand for 5 minutes.
6. Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes.
7. To make the filling, grind figs, dates, and raisins in a food processor until coarse.
8. Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside.
9. Preheat oven to 375° and line two cookie sheets with parchment paper.
10. Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. On a floured surface roll the dough into a 12-inch square. Cut dough into 2×3-inch rectangles. Spoon about 1 teaspoon of filling into the middle of each rectangle. Carefully fold the short edges over to meet in the center and pinch to seal. Seal the sides as well.
11. Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie.
12. Bake for 12 to 15 minutes, or until the cookies are golden in color.
13. Remove from oven and transfer to a wire rack to cool. Cool completely before icing.
14. For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You’ll want the icing to be thick enough not to be runny, but still easily spreadable. Ice the tops of the cookies and decorate with sprinkles, if desired. Let the icing set completely before storing in an airtight container.
Adapted from RecipeZaar
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These look so fun and absolutely delish!
Thanks for sharing.. can’t wait to try these! I love figs!
Oooh, what tasty cookies. I love the fun sprinkles too!
First of all, I love the sprinkles. There is something so happy about rainbow sprinkles. Secondly, these cookies look amazing. What an intriguingly delicious filling!! I can’t wait to try these little pillows.
Oh! I love that you made these! Just this past weekend I discovered this little show on YouTube about this 93 year old little Italian great grandmother, Clara. She has several little episodes about making good food from the Great Depression. One of the episodes is totally devoted to making these cookies! I’ve wanted to make them ever since.
I can imagine how great your house must have smelled when you made these. They look spectacular!
My favorite cookies are the ones my Dad brings home from the North End, but never has he brought home a fig-filled one. I can’t wait to try these, figs are my favorite, and Fig Newtons – I could eat the whole package. Thanks for sharing!
I saw the pictures before the title and thought to myself: “Why do those perogies have sprinkles on them?”
haha
I don’t think sprinkled perogies would be my thing, but they sound really lovely as cookies though.
next time, add chopped dark chocolate and a splash of whiskey! both add a dark kick to it
OMG these are sooooo cute! i’m so glad i stumbled across this post! I have to try these!
EVAN — Thanks for the suggestion! That sounds amazing, I will definitely try it next time!
I love these cookies!! I’m totally going to have to try making them
Oh my goodness I LOOOOOOOOOVE figs!!!! I need to make these ASAP! And I love love love love sprinkles. Can I have some?? Kthanx.
These look and sound SO good! I am definitely going to try them.
just came across your blog – i don’t really use vegetable shortening – do you think i could substitute either coconut oil or butter? these look amazing!!! =)
MEGAN — I have never baked with coconut oil, but I think you could certainly substitute the butter without any problems.
Ohh, these look really good! I’m Italian (and a fan of finding Italian desserts to make), but I’ve never heard of these. Thanks for the inspiration, I’ll have to try them sometime.
Gorgeous! They look like they would be behind the counter of one of the pastry shops in the North End of Boston. I just found your blog and I’m really enjoying going through your archives!
These cookies are beautiful! The filling sounds really unique and delicious, I love anything that involves figs.
I’m Sicilian and I make these every Christmas with all the women in my family, they are quite the joyful tradition! Even in Sicily, I don’t find them all that common, mainly in the north part. They are certainly worth seeking out though!
Great job!
M
We just made these for the second weekend in a row, we like them so much. The second time, we used buttermilk, instead of milk, and the cookies came out really soft, like fig newtons. I think you may like the way the buttermilk softens the dough. Also, we divided the dough in half, rolled it out, put the filling on and put the other half of the dough on top, rolling it down snug, and baked the whole thing like that, then cut it into squares. Not a pretty as the individual cookies, but easier and just as good! And yes, coconut shortening works almost the same as butter in any dough I’ve tried….
I adore these cookies! My Mom is Sicilian but my Nonna used to buy these cookies at the pasticeria so there was no ‘family recipe’ until I started making them and haven’t stopped! Yours look wonderful!
yumm yumm yumm another cookie ill have to try
With a family member allergic to tree nuts, would I just substitute the equilavent amount of fruits for the walnuts? I’ve never baked anything close to a fig newton before, so I’m excited to try this one! Thanks.
a l – In place of the walnuts you could add another dried fruit – cranberries or apricots come to mind as good complements, but whatever you like!
It’s so wonderful to see these cookies on your site. For many years at Christmas, the women in my family have gotten together for a day to make this recipe – a great tradition passed down from our Sicilian grandmother. A couple of notes: We make the filling a week before to let the flavours blend together well and include 1/4 cup of Apricot Brandy and chocolate bits. We use a hand-held ravioli press to make the cookies.