Cucidati (Fig Cookies) Italian Christmas Cookies

 

Dough:
6 Cups all-purpose flour
2 TB baking powder
1 tsp. salt
1 Cup vegetable shortening
3 eggs
1 Cup evaporated milk
1 TB vanilla extract
1 Cup sugar

Sift flour, baking powder and salt into large bowl. Cut in shortening. In a separate bowl, mix together the eggs, milk and vanilla. Add the sugar and mix well. Add this to the flour mixture and mix by hand for about 10 minutes. Dough will be stiff but should be pliable. If not, add a little more milk or water. Cover with plastic wrap and chill for 1/2 hour.

Filling:
2 lbs. dried figs
1 lb. raisins
1/2 lb. pecans
1 Cup chocolate chips
rind and juice of one orange, divided
1/2 Cup sugar dissolved in 1/2 Cup warm water
2 tsp. cinnamon

Preheat oven to 350°. Soak the figs in warm water. Remove small hard stems. Drain and very finely chop, or grind figs, raisins, nuts, chocolate chips and orange rind in a food processor. Place in a large bowl and add the sugar dissolved in water and cinnamon. Mix well. May add orange juice till soft enough to handle. On a floured surface, roll out enough dough to make a 1/4" thick, 12x8" rectangle. Cut 3 vertical strips. Place filling down the center of each strip. Moisten one side of each strip with a bit of water and lap both sides to enclose the filling. Roll each strip to seal and turn cookie strip with seam on bottom. Cut into 1" or 2" pieces. Bake for about 20 minutes in a 350° oven or until lightly browned. While still warm, ice and add candy sprinkles as desired.

Icing:
1 large egg white
16 oz. powdered sugar (approximately)
1-11/2 lemons, juice of

Beat the white of one large egg until frothy. Add enough powdered sugar to make a soft icing. Add juice of one lemon. Add more powdered sugar if needed. Must be soft enough to brush on the cookies.

Prep. time: 45 minutes, plus 30 minutes chilling time
Baking time: 20 minutes per tray
Yield: 120 cookies