Cuccidati (Italian Date/Fig Bar Cookies)

[Guest guest]

Cuccidati (Italian Date/Fig Bar Cookies)

 

Crust:

3/4 cup margarine

1/2 cup granulated sugar

2 eggs

rind of 1 orange

4 teaspoons orange juice

3 cups flour

2 teaspoons baking powder

1 teaspoon vanilla extract

 

Filling:

1 string of figs

8 ounces raisins

8 ounces brown sugar

1 pound walnuts

1 pound dates

1 orange

2 teaspoons cinnamon

2 ounces whiskey

1/4 teaspoon black pepper

1 1/2 cups water

 

Frosting:

3 cups powdered sugar

4 ounces butter

orange juice

 

Preheat oven to 375 degrees.

Crust: In large bowl, cream together first 3

ingredients. Add orange juice and orange rind. In

separate bowl, combine flour and baking powder. Add to

creamed mixture along with vanilla.

Filling: Prepare several days ahead of time. In a food

grinder, grind figs and raisins. In large saucepan,

simmer raisins and figs with brown sugar and water for

15 minutes. Grind walnuts, dates, and orange. Stir

into hot mixture along with cinnamon, black pepper,

and whiskey. Remove from stove, mix well, cover, and

let mellow for 3 days.

Note: This recipe makes enough filling for 2 batches

of crust and can be divided and frozen for up to six

months.

Roll dough into 3-inch wide strips on pastry cloth.

Lay filling down the center and wrap dough to form a

long " sausage-like " cookie. Roll back and forth until

crust seems very thin. Cut in diagonal about every 1

1/2 inches. Place on cookie sheet close together and

bake for 10 to 13 minutes. Cookies should be barely

brown. Cool and store in tins 5 days, then frost.

Frosting: In medium bowl, mix together margarine and

powdered sugar until well blended. Add enough juice to

make a thick glaze. Top cookies with a thin coat. Let

frosting dry a couple of hours then store in tins as

follows.

To Store: Line tins with foil, place a layer of

cookies, then a layer of wax paper (NOT plastic wrap).

Keep repeating, ending with foil and then the lid.

Serves 4.

 

 

 

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[Guest guest]

How many figs are on a string and are they dried figs? I bet I could

substitute some diced dried apricots if I can't find them and some apple juice

for the whiskey.

 

Judy

-

Mari 84

gour-world ; punkinpies-sweets-n-treats

Friday, March 02, 2007 5:42 AM

Cuccidati (Italian Date/Fig Bar Cookies)

 

 

Cuccidati (Italian Date/Fig Bar Cookies)

 

Crust:

3/4 cup margarine

1/2 cup granulated sugar

2 eggs

rind of 1 orange

4 teaspoons orange juice

3 cups flour

2 teaspoons baking powder

1 teaspoon vanilla extract

 

Filling:

1 string of figs

8 ounces raisins

8 ounces brown sugar

1 pound walnuts

1 pound dates

1 orange

2 teaspoons cinnamon

2 ounces whiskey

1/4 teaspoon black pepper

1 1/2 cups water

 

Frosting:

3 cups powdered sugar

4 ounces butter

orange juice

 

Preheat oven to 375 degrees.

Crust: In large bowl, cream together first 3

ingredients. Add orange juice and orange rind. In

separate bowl, combine flour and baking powder. Add to

creamed mixture along with vanilla.

Filling: Prepare several days ahead of time. In a food

grinder, grind figs and raisins. In large saucepan,

simmer raisins and figs with brown sugar and water for

15 minutes. Grind walnuts, dates, and orange. Stir

into hot mixture along with cinnamon, black pepper,

and whiskey. Remove from stove, mix well, cover, and

let mellow for 3 days.

Note: This recipe makes enough filling for 2 batches

of crust and can be divided and frozen for up to six

months.

Roll dough into 3-inch wide strips on pastry cloth.

Lay filling down the center and wrap dough to form a

long " sausage-like " cookie. Roll back and forth until

crust seems very thin. Cut in diagonal about every 1

1/2 inches. Place on cookie sheet close together and

bake for 10 to 13 minutes. Cookies should be barely

brown. Cool and store in tins 5 days, then frost.

Frosting: In medium bowl, mix together margarine and

powdered sugar until well blended. Add enough juice to

make a thick glaze. Top cookies with a thin coat. Let

frosting dry a couple of hours then store in tins as

follows.

To Store: Line tins with foil, place a layer of

cookies, then a layer of wax paper (NOT plastic wrap).

Keep repeating, ending with foil and then the lid.

Serves 4.

 

________

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Ask your question on www.Answers.