There are some things that just trigger memories in all of us. These cookies (called cuccidati) remind me of the days of going to St. Joseph altars with my family, and since it was recently my dad’s birthday, I thought it would be fun to surprise him with some happy mail. We aren’t seeing family very much with the pandemic, so mail has been so much help for us to send loved ones little bits of happiness.
Cuccidati may seem intimidating, but it’s really approachable. You make the dried fruit/nut mix and dough in advance, and assemble/bake/ice another day. The results? A delicious cookie that is a showstopper!
Since these were made to share with a loved one, I thought they would be perfect to share with y’all for this year’s Good Cookie Food Bloggers’ Valentine’s Event. This is the fifth year for our event, and we want to continue to make a difference in the fight against pediatric cancer.
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved. And with the ongoing pandemic, children are still being diagnosed with cancer.
It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research! Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference! Donate here today. Donations are being accepted through March 1st – thank you SO much for your support!
Cuccidati (Italian Fig Cookies)
For the filling:
- 1 cup packed so dried Mission figs (8 oz), hard tips discarded
- 3/4 cup raisins (3 3/4 oz)
- 3/4 cup mild honey
- 1/4 cup brandy
- 1 1/2 tsp. finely grated fresh orange zest
- 1 tsp. finely grated fresh lemon zest
- 1 tbsp. ground cinnamon
- pinch ground cloves
- 1/4 tsp. freshly grated nutmeg
- 3/4 cup whole almonds (4 oz), toasted and coarsely chopped
- 3/4 cup walnuts (3 oz), toasted and coarsely chopped
For the dough:
- 4 cups all-purpose flour
- 1 cup plus 2 tbsp. sugar
- 1 tbsp. baking powder
- 1 tsp. salt
- 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 1 1/2 tsp. vanilla extract
- 1 tsp. finely grated fresh orange zest
For the icing:
- 1 cup confectioners sugar
- 1/2 tsp. vanilla extract
- 1 1/2 to 2 tbsp. fresh orange juice
- Garnish: multicolored nonpareils
- To make the filling, pulse the filling ingredients in a food processor until the filling is finely blended together. Cover the mixture and allow it to chill in the fridge for at least 8 hours (no longer than 5-7 days).
- To make the dough, pulse the flour, sugar, baking powder, and salt in a food processor. Add the butter chunks and pulse the mixture in a food processor, until most of the mixture resembles a coarse meal with some small butter lumps. Place the mixture in a medium sized bowl, and add in the eggs, milk, vanilla extract and zest. Stir the mixture with a fork until a dough forms. Divide the dough in half and shape each half into a ball. Between sheets of plastic wrap, flatten each ball into a 4×6 inch rectangle. Wrap each dough half with plastic wrap then foil, and chill the dough in the fridge for at least 8 hours (no longer than 3 days).
- When the dough and filling are well chilled and you are ready to form the cookies, preheat the oven to 350 degrees F.
- Remove one rectangle of dough from the fridge, and on a well-floured surface, roll out the rectangle into a 15×14 inch rectangle. Trim the dough to an even 13×10 inch rectangle, and chill the leftover trimmings – then cut that rectangle into 4 10-inch strips.
- Using a mini scoop or spoon, add/spread the filling (about 1/3 cup) in a 1-inch wide log lengthwise down the center of each strip. Then, fold the sides of each strip over the filling to enclose it, and pinch the edges together to seal the cookies. Turn the rolls seam-side down, and lightly flatten the top of the logs. Cut the logs with a floured knife into 1 1/2 inch wide slices & place them 1/2 inches apart on a silicone mat or parchment lined baking sheet. Repeat the process in the same way with the rest of the chilled dough and filling.
- Bake the cookies one sheet at a time on the middle rack of the oven until golden around the edges, 16-20 minutes. While the cookies are baking, make the icing. In a small bowl, whisk together the confectioners sugar, vanilla extract and orange juice. If it isn’t pourable, add in more orange juice 1 tsp. at a time. Set aside.
- Once the cookies are done baking, transfer the baked cookies to cooling racks and allow them to cool until warm, about 10 minutes.
- Once the cookies have reached a warm temperature, brush icing onto each cookie and sprinkle with nonpareils (if using). Allow the cookies to cool completely before serving. Enjoy!
Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!
Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker’s House
Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline’s Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cóctel de Camarones from Rebekah of Kitchen Gidget
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie