* Exported from MasterCook *
Cuccidatti (Fig Cookies)
Recipe By :Tonkcats
Serving Size : 400 Preparation Time :0:00
Categories : Cookies Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs figs
1 1/2 cups raisins
1 lb dates
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon cinnamon
1 cup nuts -- chopped
4 ounces whiskey
brandy
1 oranges -- skin and all
Dough
10 cups flour
2 teaspoons salt
2 cups sugar
5 teaspoons baking powder
2 cups Crisco vegetable shortening
3 sticks margarine
6 whole eggs -- beaten
1 tablespoon vanilla
3/4 cup milk
Remove hard knob on one end of figs and discard. Soak figs, raisins and dates in
hot water for 1 hour. Drain. Put figs, dates and raisins through food grinder;
add remaining ingredients, put through blender to puree. Mix well, it's easier
to prepare the fig filling one day and proceed the next day. Refrigerate
filling. Sift flour, salt, granulated sugar and baking powder together in large
bowl or kettle. Cut Crisco and margarine in with pastry blender (as for pie
crust). Make a well in center, add eggs, vanilla and milk. Blend thoroughly
using hands. Roll out on floured surface into 3 x 10-inch rectangle about
1/8-inch thick. Place filling in center, fold long edges to center and pinch
edges to seal. Cut 1 1/2-inch slices. Bake on lightly greased cookie sheet at
350 degrees for 10 to 15 minutes. Continue until dough and filling are used up.
Frost with a plain frosting: powdered sugar, milk and vanilla. Garnish with
sprinkles or jimmies. Recipe can be divided in half. Do not overcook. Should be
light in color.
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