Cuccidata - Sicilian Fig Cookies

My Sicilian Cuccidati Adventure: A Family Recipe Through Generations

The aroma of warm spices and sweet figs fills my kitchen, a scent inextricably linked to my family history. Today, I’m sharing a recipe passed down through generations – my Nonna’s Cuccidati, Sicilian fig cookies. This isn’t just a recipe; it’s a story woven into every carefully measured ingredient, every precise fold of dough.

My Nonna, a whirlwind of energy in her apron, always kept her recipes close. Each cookbook, however, held subtly different variations – a testament to her spirit of culinary exploration. The recipe I present here comes from her oldest cookbook, a treasure I discovered tucked away in the back of her pantry. This version, I believe, is the closest to her original creation. I've seen many versions, ranging from those using shortening, which is common here in the States, and many others with alcohol, to those that use suet, more common in Sicily, all using a bit of this and that. It’s fascinating to see how a simple cookie can evolve and adapt across cultures, yet still maintain its core essence. My research into Sicilian websites only adds to the wonder of it all!

The process is a journey itself, a labor of love that brings me closer to my roots. The preparation is not only about following instructions but also about savoring the memories that each step evokes. The scent of figs, softened and sweetened, blends with the rich aroma of spices and citrus, conjuring images of my Nonna’s bustling kitchen, the sound of her laughter mingling with the rhythmic thud of her rolling pin.

The Filling: The heart of the Cuccidati lies in its filling. Figs, raisins, and dates, carefully ground and blended with orange zest, marmalade, and a touch of spice, create a harmony of sweet and tart flavors. The addition of dark rum (or Marsala wine, for a more traditional touch!) adds a layer of complexity, a subtle warmth that lingers on the palate. The overnight refrigeration is crucial; it allows the flavors to meld and deepen, creating a truly unforgettable filling. My Nonna always said that patience is the key to the best recipes.

The Dough: A simple yet versatile dough, this forms the perfect canvas for the luscious fig filling. The shortening creates a tender texture, while the addition of eggs, milk, and vanilla imparts a delicate sweetness. The dough's subtle flavor allows the filling to take center stage, a perfect testament to my Nonna's culinary skills. The process of kneading is like meditation for me, almost a sacred ritual passed down through the generations.

Shaping the Cookies: This is where the artistry begins. The dough is rolled thin, the filling carefully piped along the edge, and then the magic happens—the edges are pinched together, creating an elegant seam. With a few precise cuts, these simple strips are transformed into beautiful, arched cookies – almost too beautiful to eat, almost.

The Baking Process: The warm embrace of the oven transforms these unassuming shapes into golden-brown jewels. The scent of baking figs and spices wafts through the air, inviting everyone to gather around the kitchen table. And let me tell you, these cookies disappear even faster than they bake! This part is always a celebration of our family’s heritage.

The Icing: The final touch is a simple icing, a subtle sweetness that complements the rich fig filling. A sprinkle of candied sprinkles is the only indulgence necessary; the cookies are simply too good to require extravagant decorations. This part is always the most fun, especially with my kids helping me out. They make it their own by selecting their favorite colors and sprinkles.

Making these Cuccidati is more than just baking; it's a connection to my heritage, a way to honor my Nonna's memory, and a delicious way to share a piece of my family history with others. Each bite is a journey back in time, a reminder of the love and traditions that have shaped who I am today. I hope you enjoy them as much as we do! Buon appetito!

Step-by-step

• FILLING: Pour boiling water over figs and let rest for 20 minutes. While figs steep, measure remaining ingredients for the filling and set up grinder. After figs have reconstituted, drain well and cut stems off. Put raisins, dates, and figs through a food grinder (one pass with course and one pass with fine). Put mixture in a large bowl and add all other ingredients. Work with hands until well blended. Cover with plastic wrap and refrigerate overnight. This step takes about 1 hour.
• DOUGH: Sift flour, sugar, and baking powder together. Add shortening and work with hands until the shortening is like small peas. Mix in a separate bowl eggs, milk, and vanilla. Add mixture to flour; blend well with hands. Knead lightly until dough does not stick to hands, adding additional flour if needed. Cover and let dough rest for 30 minutes. This step takes about 30 minutes plus 30 minutes for resting dough.
• MAKING COOKIES: Dust board used for rolling with flour. Pull from dough a 3 1/2" ball and flatten. Roll to a rectangle about 1/8" thick. Roll dough onto rolling pin and transfer to cutting board. The dough will shrink, so re-roll the dough to 1/8" thickness. Fill a disposable pastry bag or a quart-size zip lock bag with the fig filling. Cut the tip of the bag for a 1/2" diameter. Pipe a bead of fig filling close to the edge of the dough, leaving at least a 1/4" edge for crimping. (If not using a pastry bag, spoon the fig filling onto the dough. Using your index and thumb, pinch the filling onto the dough about a 1/2" wide at the base x 1/2" high strip along the edge of the dough.) Bring the dough edges together and seal by pinching the edges along the seam for the entire length. Roll the dough over seam side down. Cut the filled dough diagonally at 2 1/2" intervals. Then cut 2 diagonal slits from the center of the cookie to the edge at the same angle as the cookie was cut. Bend cookie slightly and place on an ungreased cookie sheet lined with parchment paper. Depending on oven, bake 3 half sheet pans at a time at 350 degrees convection bake for 15 minutes. If you don't have convection bake, you will need to rotate pans and raise temperature to 375. This step takes 1 hour with 4 people. For two people, it will take 2 hours. Note: If using a pasta roller, pull a 2 1/2" ball from dough and flatten to a 3 1/2" x 4" x 1/4". Set pasta roller to "0". Feed dough into pasta machine, pulling edges to the width of the roller and run dough two times. Then lay the dough onto the cutting board, fold the top and bottom edges over to make a square. Dust each side lightly and rub flour over dough. Change setting to "2", run two times. When feeding dough through pasta roller, use the back of your hand to support dough.
• ICING: Mix icing and dip top of cookie in the icing and place on a cooling rack placed over wax paper in a half sheet pan to catch drips. Sprinkle with candied sprinkles. Then move cookies and place on wax paper placed on top of the table. Let cookies sit for icing to set. With one person icing, it will take 2 hours to ice for this recipe. With two people, it takes 1 hour.