CUCCIDDATI
List of Ingredients
CUCCIDDATI
Dough:
- 1/4 pound lard
- 1/4 pound vegetable shortening
- 1/2 pound sugar
- 5 eggs
- 3 tablespoons baking powder
- Juice and grated rind from one small orange
- 4 cups flour, approximately
Filling
- 1 pound pitted dates
- 1 pound dried figs such as calimyrnia
- 1/2 cup chopped walnuts
- Juice and rind of one small orange
- 1/4 cup sugar
- 1/4 cup water
Frosting:
- 3 cups powdered sugar
- 1/3 stick margarine
- 6 tablespoons or more milk
- Nonpareils (multi colored sprinkles)
For the dough, cream lard and shortening in a mixing bowl with an
electric mixer. Add sugar and mix well. Add eggs, baking powder,
orange juice and rind and mix well. Add flour gradually until you
achieve a pliable dough. Dough should neither be sticky or flaky.
Refrigerate while you prepare the filling.
For the filling, grind dates and figs together. Put in a heavy
bottomed saucepan with remaining ingredients and stir over low heat so
that sugar completely dissolves and mixture is smooth and spreadable,
about 15 minutes. Cool.
Preheat oven to 350 degrees. To assemble, roll out dough to a
thickness of about 1/8 to 3/16 inch. (If it's too soft, put it in the
freezer for 5 minutes or so to stiffen.) Cut dough into strips about
8-10 inches long and 2 1/2 inches wide. Place a strip of filling down
the center of each dough strip, lengthwise. Then fold dough over on
either side of the filling. Press down on the seam to seal. Cut the
cookies into 2-inch lengths with diagonal cuts. Bake 12-15 minutes
until slightly browned. Cool.
While cookies are baking, make frosting by beating margarine and sugar
together until well blended. Gradually add milk, 1 tablespoon at a
time, until a smooth, slightly runny consistency is achieved. When
cookies are cool, frost with a knife and sprinkle with nonpareils.
Makes about 10 dozen cookies. Freeze with our without frosting.
Recipe
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