What Are Italian Fig Cookies (Cucidati)?
Italian Fig Cookies, also known as Cucidati are Italian Christmas cookies. They are sweet and soft cookies that have a very delicious fig filling, and they are usually topped with colorful sprinkles and icing.
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These cookies have a filling with a fig mixture, and also usually other fruits like raisins or oranges. These cookies are usually made during Christmas time. They are a part of Italian celebrations, and this recipe has been handed down through generations.
Why I Love This Recipe?
I love this recipe, because i have received it, from my family. This recipe has been passed down through the generations. It’s one of those recipes that hold a really special place in my heart,
It’s passed down from my grandmother. She used to make these every Christmas. Every time she did the smell was filling the kitchen with the smell of figs, cinnamon, and oranges.
They are very delicious, and these cookies are perfect for sharing with family and friends, also as gifts. They are a great addition to holiday sweet table.
Key Ingredients & Substitutions for Italian Fig Cookies
Dried Figs: Dried figs give these cookies their signature sweet, rich flavor. If you can’t find dried figs, you can substitute them also with dried dates or apricots, but the flavor will be slightly different.
Raisins: Raisins add extra sweetness and texture to the fig filling. Golden or regular raisins work well.
Orange & Apple: Fresh orange and apple balance the sweetness of the figs and add a lovely brightness to the filling. It also helps the filling to not be too chewy, so i recommend adding them.
Cinnamon: A classic spice in Italian fig cookies, cinnamon adds warmth and depth to the filling.
All-Purpose Flour: Used for the soft cookie dough that wraps around the fig filling. If you want a gluten-free version, you can use a gluten-free flour blend, but the texture will be different.
Shortening & Butter: The combination of shortening and butter creates a dough that is both tender and flavorful. You can substitute all butter if you prefer, but the cookies may spread more.
Vanilla Extract: Adds a subtle sweetness to the dough.
Tools You’ll Need
Mixing Bowls: For mixing the cookie dough and fig filling.
Food Processor: To finely chop the dried figs and other filling ingredients.
Rolling Pin: To roll out the dough into even layers for wrapping the filling.
Baking Sheets: For baking the cookies.
Parchment Paper: To prevent sticking while baking.
Step-by-Step Instructions for Italian Fig Cookies
Make the Fig Filling
1. Prepare the dried fruit: In a food processor, combine 1½ cups of dried figs, ½ cup of raisins, the zest of 1 orange, and 1 peeled and cored apple. Pulse until finely chopped and well combined.
2. Add spices and sugar: Stir in ½ cup of granulated sugar, 1 teaspoon of cinnamon, and ½ cup of finely chopped pecans. Set aside.
Make the Cookie Dough
3. Mix the dough: In a large mixing bowl, cream together ½ cup of shortening, ½ cup of butter, and 1 cup of sugar until light and fluffy. Beat in 3 eggs, one at a time, then add 1 teaspoon of vanilla extract.
4. Add dry ingredients: In a separate bowl, whisk together 4 cups of all-purpose flour and 1 tablespoon of baking powder. Gradually add the flour mixture to the butter mixture, alternating with ½ cup of milk. Mix until just combined.
5. Chill the dough: Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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Assemble the Cookies
6. Preheat the oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
7. Roll out the dough: On a lightly floured surface, roll out one portion of dough to about ¼ inch thick. Cut the dough into 3-inch squares.
8. Add the filling: Spoon about 1 tablespoon of fig filling onto the center of each square. Fold the edges over to form a log, sealing the ends by pressing gently.
9. Bake the cookies: Place the cookies seam-side down on the baking sheet and bake for 10-12 minutes, or until lightly golden.
Cool and Serve:
10. Cool: Transfer the cookies to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Italian Fig Cookies, on a baking sheet.
Italian Fig Cookies
Expert Tips for Perfect Italian Fig Cookies
Use Fresh Dried Figs: Make sure your dried figs are soft and plump. If they’re too dry, soak them in warm water for a few minutes before using.
Chill the Dough: Chilling the dough makes it easier to roll and helps the cookies hold their shape during baking.
Don’t Overfill: Be careful not to overfill the dough squares. Too much filling can cause the cookies to burst open in the oven.
Store Properly: These cookies store well at room temperature for up to 5 days in an airtight container.
Serving Suggestions
These Italian fig cookies are perfect for sharing at holiday gatherings, but they’re also great any time of ythe ear.
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Serve them with a cup of coffee or tea for a delicious dessert. You can also package them and wrap them as gifts for friends and family during the holiday season.
I love to serve them alongside other traditional Italian Christmas desserts, like these Struffoli, or crumbly Pignoli cookies.
Make-Ahead and Storage
Make-Ahead: You can make the fig filling up to 3 days in advance and store it in the refrigerator. The cookie dough can also be made ahead and kept chilled for 1-2 days.
Storage: Store the baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months.
