Comments on: Cucidati (Italian Fig Cookies)

By: Michelle

Michelle — Mon, 22 Feb 2010 05:37:09 +0000

Hi Phyllis,

As you may be able to tell from the pictures, my cookies don’t get very dark either, but they do get lightly browned. My dough recipe doesn’t use evaporated milk; perhaps give my dough a recipe a try and brush on some melted butter prior to baking.

As far as the icing thickening, a 1/2 cup of cream seems like a lot for only 1.5 cups of sugar. I would measure out your sugar and then only add the liquid one or two teaspoons at a time and stir until you get the consistency you want. I find that I often use much less liquid than a recipe calls for.

Let me know how it goes!

By: Phyllis

Phyllis — Sat, 13 Feb 2010 16:43:20 +0000

These cookies have been a tradition in our Italian family for many years – typically made for St. Joseph’s altars. We make a dough of sugar, butter, eggs, evaporated milk, almond extract, baking powder, flour, and we bake at 350F. Our cookies just don’t brown – we even tried a batch brushed with egg wash and still no browning. Can anyone suggest anything? Also, our icing never seems to thicken (our recipe is 1.5cup powdered sugar + .5cup cream). Any suggestions? Thanks so much.

By: Sheryl

Sheryl — Thu, 15 Oct 2009 11:11:00 +0000

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.

By: 25 Excuses to Bake in September : Brown Eyed Baker – A Food & Cooking Blog

Mon, 31 Aug 2009 16:21:34 +0000

[...] 2. National Honey Month. I love baking with honey; it provides such a great subtle sweetness. Two of my favorite recipes using honey are the Fluted Polenta Ricotta Cake and Cucidati (Italian Fig Cookies). [...]

By: Michelle

Michelle — Fri, 28 Aug 2009 15:34:42 +0000

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!

By: a l

a l — Fri, 28 Aug 2009 15:25:36 +0000

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.

By: Lizz Slabaugh

Lizz Slabaugh — Fri, 19 Jun 2009 02:23:03 +0000

yumm yumm yumm another cookie ill have to try

By: GO PENS! with All-Occasion Sugar Cookies : Brown Eyed Baker – A Food & Cooking Blog

Wed, 17 Jun 2009 04:14:15 +0000

[...] Favorite Cookies: Cucidati (Italian Fig Cookies) Triple Chocolate Chip Oatmeal Cookies Italian Walnut Pillow Cookies Thick and Chewy Chocolate Chip [...]

By: Pizzelle - Italian Waffle Cookies : Brown Eyed Baker - A Food & Cooking Blog

Pizzelle - Italian Waffle Cookies : Brown Eyed Baker - A Food & Cooking Blog — Thu, 11 Jun 2009 01:51:50 +0000

[...] Italian Cookie Recipes: Cucidati (Italian Fig Cookies) Italian Walnut Pillow Cookies Chocolate Biscotti Traditional [...]

By: Liliana

Liliana — Fri, 05 Jun 2009 18:29:00 +0000

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!

By: BBA: Greek Celebration Bread - Christopsomos : Brown Eyed Baker - A Food & Cooking Blog

Tue, 26 May 2009 14:54:19 +0000

[...] immediately drawn to the Christopsomos because it appeared to be, in essence, the bread form of the Cucidati cookies I made a few months ago. The traditional Italian cookies are filled with ground figs, raisins, [...]

By: Tadpole

Tadpole — Tue, 17 Mar 2009 05:18:29 +0000

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….

By: Marta

Marta — Fri, 13 Mar 2009 19:16:11 +0000

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

By: Sara

Sara — Sun, 08 Mar 2009 15:57:14 +0000

These cookies are beautiful! The filling sounds really unique and delicious, I love anything that involves figs.

By: Kerstin

Kerstin — Sat, 07 Mar 2009 21:38:26 +0000

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!

By: Patti

Patti — Sat, 07 Mar 2009 19:18:17 +0000

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.

By: Chelle

Chelle — Sat, 07 Mar 2009 13:51:07 +0000

MEGAN — I have never baked with coconut oil, but I think you could certainly substitute the butter without any problems.

By: Megan

Megan — Sat, 07 Mar 2009 12:55:33 +0000

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!!! =)

By: Annie

Annie — Fri, 06 Mar 2009 17:36:18 +0000

These look and sound SO good! I am definitely going to try them.

By: Katie

Katie — Fri, 06 Mar 2009 15:40:26 +0000

Oh my goodness I LOOOOOOOOOVE figs!!!! I need to make these ASAP! And I love love love love sprinkles. Can I have some?? Kthanx.

By: stephchows

stephchows — Fri, 06 Mar 2009 15:16:32 +0000

I love these cookies!! I’m totally going to have to try making them

By: Chelle

Chelle — Fri, 06 Mar 2009 03:03:03 +0000

EVAN — Thanks for the suggestion! That sounds amazing, I will definitely try it next time!

By: DessertObsessed

DessertObsessed — Fri, 06 Mar 2009 02:36:27 +0000

OMG these are sooooo cute! i’m so glad i stumbled across this post! I have to try these!

By: evan

evan — Fri, 06 Mar 2009 02:26:30 +0000

next time, add chopped dark chocolate and a splash of whiskey! both add a dark kick to it

By: Claire Mason

Claire Mason — Fri, 06 Mar 2009 01:53:41 +0000

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.