Description
Italian Fig Cookies, also known as Cucidati, are moist, tender, and sweet fruit-filled cookies traditionally enjoyed during the holiday season. These Sicilian-style cookies are made with a buttery dough and a luscious filling of dried figs, dates, orange juice, candied orange peel, almonds, and warm spices, finished with a delicate powdered sugar glaze and optional sprinkles for decoration.
Ingredients
Scale
Dough Ingredients
- ½ cup unsalted butter (room temperature, 113g or 4oz)
- ¼ cup granulated sugar (55g)
- ¼ cup light brown sugar, packed (56g)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour (226g)
- ¼ teaspoon baking soda
- ½ teaspoon salt
Filling Ingredients
- 1 cup dried Calimyrna or Mission figs (stems removed and diced, 6 or 7 ounce package)
- ½ cup chopped pitted dates (finely chopped, or substitute raisins if preferred)
- ½ cup orange juice (fresh squeezed, about 1 orange, 4oz)
- ⅓ cup diced candied orange peel
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- ⅓ cup blanched almonds (chopped fine)
- 2 tablespoons dark spiced rum or Grand Marnier (orange liqueur)
Glaze and Decoration
- 1 cup powdered sugar (sifted, 115g)
- 2 teaspoons fresh lemon juice (add more if needed for desired consistency)
- Sprinkles for decoration (optional)
Instructions
- Prepare the Dough: In a mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms. Cover and refrigerate the dough to rest while preparing the filling.
- Make the Filling: In another bowl, combine the diced dried figs, chopped dates, fresh orange juice, diced candied orange peel, granulated sugar, lemon zest, ground cinnamon, chopped blanched almonds, and dark spiced rum or Grand Marnier. Mix thoroughly to incorporate all ingredients and allow the flavors to meld slightly.
- Form the Cookies: Remove the dough from the refrigerator and roll it out on a floured surface to about 1/8-inch thickness. Cut dough into rectangles or ovals suitable for wrapping. Place a spoonful of the fig filling onto each piece of dough, then fold or roll the dough around the filling, sealing the edges carefully to prevent leakage.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Place the filled cookies on a parchment-lined baking sheet, spacing them evenly. Bake for 12 minutes or until the dough is lightly golden. Remove from oven and allow to cool completely on a wire rack.
- Prepare the Glaze: In a small bowl, mix the sifted powdered sugar with fresh lemon juice, adding additional lemon juice as needed to achieve a smooth, drizzling consistency. Drizzle the glaze over the cooled cookies and, if desired, decorate with sprinkles before the glaze sets.
Notes
- Italian Fig Cookies, Cucidati, Sicilian Fig Cookies, or Christmas Fig Cookies are a few of the names you might find for these deliciously moist, tender, and sweet fruit-filled cookies.
- Make sure the dough is chilled to make it easier to handle.
- For a non-alcoholic version, substitute rum or Grand Marnier with additional orange juice or water.
- These cookies keep well and actually improve in flavor after a day or two, making them great for preparing ahead of time.
- Chop figs and dates finely for a smoother filling texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 104
- Sugar: 12g
- Sodium: 45mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 11mg
