Cuccidati (Italian fig/date cookies)

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Pronounced Kooch-ee-dotay is Sicilian for Christmas. These delicious treats are typically fig filled pastry. Although my Italian Great Grandmother was Calabrese, I’m told she used to make these and my Mom carries on the tradition although we’ve veganized and spiralized the recipe! These are time consuming and a bit tedious but the results are fun and they can be made ahead and frozen in batches to make Holiday prep easier.

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FILLING

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  • 2 cups raisins

  • 3/4 pound pitted dates

  • 3/4 cup sugar

  • 2 small navel oranges, peeled and quartered

  • 1/3 pound dried figs

  • 1/3 cup chopped walnuts

  • 1/4 cup water (add only if too dry)

    DOUGH:

  • 1 cup vegetable shortening

  • 1 cup sugar

  • 2 legg replacer eggs (I use Bob’s Redmill Powdered replacer)

  • 1/4 cup soy milk

  • 2 teaspoons vanilla extract

  • 3-1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda




1. Place the first six ingredients in a food processor; cover and process until finely chopped and paste like. If the mix is too dry, slowly add up to 1/4 cup of water but be careful not to make it too wet. Set aside.

2. In a large bowl, cream shortening and sugar until light and fluffy beating about 5 minutes. Beat in the egg substitute, soy milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into four portions; wrap each portion tightly in saran and refrigerate for 1 hour.

3. Roll out each portion between two sheets of waxed paper into an approx 16-in. x 6-in. rectangle. Spread 1 cup filling evenly over the flat dough. Starting at a long side, fold dough over filling in a spiral fashion using wax paper. to assist Put spiral rolls in fridge or freezer for about an hour. Cut the ends off and set them aside (these are what we call the duds but we eat them anyway!) Carefully slice the spiral roll and place each cookie on parchment covered sheet

4. Bake at 400° for 10-14 minutes or until edges are golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Drizzle with icing sugar if desired but these cookies are perfect without added sugar! Store in an airtight container or freeze!