cuccidati (italian fig and date 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 f. |
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 10-13 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. |
servings: 4 |
note: you have to make the filling 3 days ahead. |
