Description
These Italian Christmas Cookies (Cuccidati) are filled with a flavorful rum-infused mixture of dried figs and walnuts that will blow your mind!
Ingredients
- FOR THE DOUGH:
- 2-½ cups Sifted All-Purpose Flour
- ½ cups Sugar
- 2-½ teaspoons Baking Powder
- ¼ teaspoons Salt
- 1 stick Unsalted Butter
- 2 Large Eggs
- ½ teaspoons Vanilla Extract
- ¼ cups Milk
- FOR THE FILLING:
- 1 pound Dried Figs, Chopped
- 1 cup Seedless Raisins
- 1 Orange, Zest And Juice
- ½ pounds Toasted Walnuts, Chopped
- 1 cup Honey
- ½ cups Dark Rum
- 1 teaspoon Ground Cinnamon
- FOR THE ICING:
- 3 Tablespoons Freshly Squeezed Orange Juice
- 1-½ cup Powdered Sugar
- Colored Sprinkles
Preparation
To make the dough, process sifted flour, sugar, baking powder, and salt in a food processor. Add butter and process again. Add eggs, vanilla, and milk and process until a smooth dough forms. Shape into a disk and divide the dough into 4. Wrap in plastic wrap and put into a fridge.
For the filling, process figs, raisins, orange zest and juice, and walnuts. Transfer mixture to a bowl and add honey, rum, and ground cinnamon. Mix.
Preheat oven to 400°F. Line two baking sheets with parchment paper.
Take one part of the dough from the fridge and roll into an 8 x 8 inch square. Divide into 2 equal parts. Use cold water to moisten the bottom inch of each part. Arrange 1/4 of the filling on each piece from one end to another. Fold over and press to seal. Cut into 1-inch parts. Arrange on the baking sheet. Repeat with remaining dough.
Bake for about 15 minutes. Remove from the oven and transfer to a wire rack to cool completely.
While your cookies are cooling, in a small bowl, whisk the sugar and orange juice until smooth. Dip the top of each cookie in the icing. Cover with colored sprinkles.
