Italian Fig Cookie Recipe – Cuccidatis
Fig Mixture(for more than 1 batch see below)
Ingredients for one batch of cookies:
84 oz. of whole dried figs (6-14 oz. packages or
2-40 oz. packages plus 4 oz. package)
32 oz. of whole dried pitted dates (4-8 oz. packages or
2-12 oz. packages plus an 8 oz. package)
16 oz-2 cups of raisins
1 cup Karo syrup
2 large oranges
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
Preparation: (see end notes)
If figs are dry put them in boiling water for 1-3 minutes to hydrate
Quarter the figs and cut off stems. Cut dates into thirds. Put into large bowl and add raisins, mixing by hand. (When making multiple batches be sure to put each batch in separate bowls at first to get all the ingredients into equal quantities)
Grind figs, dates, raisins one time using the coarse plate on the grinder into another bowl.
Mix together: Karo Syrup, 1 tsp. ground cloves, 1 tsp. ground cinnamon, 1 tsp. ground nutmeg, rind/zest of one large orange, juice and pulp of 2 large oranges.
Pour above mixture into ground fig mixture and mix by hand.
Grind one more time, extruding the fig mixture onto wax paper. (add more orange juice if dry)(add a little wine or other spirits if you are adventurous).
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Dough Mixture (note: 4 batches of dough for one batch of fig cookies)(1 batch of dough for tea cookies)
Ingredients for 1 batch of dough:
5 cups unbleached flour
1 cup vegetable shortening (Crisco)
1 cup sugar
1 cup whole milk
1 egg beaten
1 tsp. vanilla
Preparation:
Mix together 5 cups flour and 1 cup vegetable shortening in Kitchen Aid mixer, using paddle.
Combine the sugar and milk and warm over stove stirring constantly until sugar is dissolved.
Combine beaten egg and vanilla in small bowl.
Pour a small amount of heated milk and sugar into the egg and vanilla. Stir well.
Pour that mixture back into the rest of the milk and sugar, slowly stirring constantly to avoid separation of the egg.
Gradually pour milk mixture into flour mixture. Mix well.
Knead and shape dough to roll out to desired thickness and width to wrap around fig extrusion.
Cut to desired length and slit one side to expose fig mixture (see picture).
Baking
Spray cookie pans with Pam before first use. Bake cookies on cookie pans in the oven at 325 degrees until turning light golden (approximately 25-30 minutes). Cookies will be chewy if over cooked. If possible, have a double oven to expedite the process. (see end notes).
Icing and Decorating the Cookies
Ingredients: (quantities depend on how many cookies you want to ice)
2 cups powdered sugar for starters
¼ stick of butter softened
Milk – amount varies but start with ¼ cup (see preparation below)
4 small bottles ea. of different types of sprinkles
Dash of Vanilla
Preparation:
Add butter and vanilla to sugar
Add milk as needed, using hand mixer, to get desired consistency
Spread on cookies with butter knife or use piping bags (you can also use a zip lock bag with a tip of the corner cut off) or put icing in squeeze bottles for easier application
Add sprinkles as desired
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Utensils and Supplies Required:
Cookie Sheets • Electric mixer (Kitchen Aid) • Large and small
Small cutting knives • Orange zester & juicer measuring cups
Several cutting boards • Several large bowls • Hand mixer for icing
Roll of wax paper • Pasta machine to flatten dough
Electric grinder with 5/8” nozzle • Rolling pins • Finger bowls
• Butter knives or piping bags or squeeze bottles for icing
Ingredients to buy for 3 batches of fig cookies and 1 batch of tea cookies:
252 oz. – 18 round 14oz. packages of Jenny Kalamata Crown dried figs (Only Fiesta has them-cheapest brand) or 7 – 40oz bags of Smyrna Figs already quartered (Costco might have them), 8 oz. bags are available
96 oz. whole dried pitted dates – 12 – 8oz. packages of dried dates (HEB has them)
48 oz. of raisins – 4 – 12oz. boxes
2 – 16oz. bottles of light Karo syrup or 1- 32oz. bottle (3 cups needed)
4 – 5 lb. bags of unbleached flour – 60 cups needed (5 lb.=18 cups)
1 – 5 lb. bag of whole wheat flour (if you want some whole wheat cookies)
2 – 4 lb. bags of sugar – 12 cups needed (4 lb.=9 cups)
6 lbs Crisco (12 cups)
12 eggs
1 gallon whole milk – 12 cups needed (16 cups/gal)
6 Large oranges
1/2 lb. butter
2 – 2 lb. bags powdered sugar
2 oz. Vanilla
1 – Roll Wax Paper
1 – .9oz bottle of ground nutmeg & 1 – .9oz bottle of ground cloves (3 teaspoons needed each)
1 – small bottle of Cinnamon (3 teaspoons needed)
4-5 bottles of a variety of sprinkles
For 2 batches of cookies:
174 oz figs = 4 – 40 oz bags of figs (160 oz) & 1 – 14 oz bag of figs
64 oz dates = 1- 40 oz box & 3 – 8 oz bags
32 oz raisins = 1- 32 oz bag (4 cups)
1 – 16 oz bottle (2 cups Karo Syrup needed)
3 – 5 lb. bags of unbleached flour (5 lb.=18 cups)
1 – 5 lb. bag of whole wheat flour (if you want some whole wheat cookies)
1 – 4 lb. bag of sugar – 8 cups needed (4 lb.=9 cups)
3.5 lbs Crisco (8 cups)
8 eggs
1/2 gallon whole milk – 8 cups needed (16 cups/gal)
1/3 lb. butter
2 – 2 lb. bags powdered sugar
2 oz. Vanilla
1 – Roll Wax Paper
4 large oranges
2 Tsp ground cloves
2 Tsp ground cinnamon
2 Tsp ground nutmeg
4 bottles of a variety of sprinkles
8 batches of dough
For 1 ½ batches of cookies:
126 oz figs = 3 ½ – 40 oz bags of figs (140 oz)
48 oz dates = 1- 56 oz box (less 1 cup)
24 oz raisins = 1- 32 oz bag (less1 cup)
1 – 16 oz bottle (1 ½ cups Karo Syrup needed)
3 – 5 lb. bags of unbleached flour (5 lb.=18 cups)
1 – 5 lb. bag of whole wheat flour (if you want some whole wheat cookies)
1 – 4 lb. bag of sugar – 8 cups needed (4 lb.=9 cups)
3 lbs Crisco (6 cups)
6 eggs
1/2 gallon whole milk – 6 cups needed (16 cups/gal)
1/4 lb. butter
2 – 2 lb. bags powdered sugar
2 oz. Vanilla
1 – Roll Wax Paper
3 large oranges
1 ½ Tsp ground cloves
1 ½ Tsp ground cinnamon
1 ½ Tsp ground nutmeg
4 bottles of a variety of sprinkles
6 batches of dough
End Notes:
1. The baking process takes a long time. It is advisable when doing 3 batches to start the dough making when you start the fig mixture so that when the first batch of fig mixture is ready you can start making the cookies and get the first batch in the oven asap.
2. Another option is to split the process into 2 weekends – 1 ½ batches each weekend. See below for quantities for this amount.
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For a video of the process go to: https://www.youtube.com/watch?v=Pt2IZ-MhnbM&feature=youtu.be