Cuciadate (Italian Fig Cookies) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This isn't your normal Italian Fig Cookie recipe, but it's very good! The difference in this recipe, it that it calls for maraschino cherries and Amaretto! Yum! They do take a little time to make, put they are very good and the flavor improves after a day or two. It wouldn't be Christmas without them! Ingredients:
2 cups chopped dried figs |
1 cup maraschino cherry, chopped |
1/2 cup chopped pecans |
1/4 cup amaretto |
4 cups flour |
1/4 teaspoon baking powder |
1/2 cup sugar |
3/4 cup butter |
2 eggs, beaten |
1 tablespoon vanilla |
1/4 cup milk |
powdered sugar |
water |
Directions:
1. In blender, blend figs, cherries, pecans and Amaretto; set aside.
2. Preheat oven to 350°F degrees.
3. In a large mixing bowl, combine flour, baking powder and sugar.
4. Cut in butter with a pastry blender or a fork.
5. Add eggs, vanilla and milk; mix well.
6. Roll out strips of dough and cut into 2x4-inch rectangles.
7. Place a teaspoonful of filling onto each rectangle.
8. Roll so that short ends make the seam and place seam side down on a baking sheet.
9. Bake for about 20 minutes, or until lightly brown.
10. Do not over bake!
11. Let the cookies cool completely.
12. To make icing, mix a small bowl of powdered sugar with very little water.
13. Add water a little at a time until icing is a smooth constancy that can spread easily, but not runny.
14. Ice cookies and add sprinkles.
15. Store up to 3 weeks in tins until ready to serve.
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