Italian Christmas Fig Cookies

Cuccidati or Bucci – Italian Fig Cookies

Filling:

• 1 cup packed soft dried Mission figs (8 oz), hard tips discarded
• 3/4 cup raisins
• 3/4 cup mild honey
• 1/4 cup water
• 1 1/2 tsp. finely grated orange zest
• 1 tsp. finely grated lemon zest
• 1 tbsp. Ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 3/4 cup whole almonds (4 oz) toasted and coarsely chopped
• 3/4 cup walnuts (3 oz) toasted and coarsely chopped

Pastry Dough:

• use refrigerated pie dough
• 1 egg mixed with water for egg wash

Icing:

• 1 cup powdered sugar
• 1/2 tsp. vanilla
• 1 1/2 to 2 tbsp fresh orange juice (optional)

To make filling:  Pulse figs and raisins in a food processor until finely chopped, and then stir together with remaining filling ingredients in a bowl. Chill covered, at least 8 hours.

On a floured work surface, roll out the dough 1/8-inch thick. With a sharp knife or pizza cutter, cut out large (3-inch long) circle shaped pieces from the dough. Transfer the pieces to a sheet pan; then chill.

To form the cookies:  Have ready the filling, the chilled dough pieces, the egg wash with a pastry brush, and a sharp knife. Paint the edges of the dough pieces with egg wash and place 1 teaspoon of filling shaped into an oval in the center of the pieces. Fold over dough around filling to form almost and almond shaped form and carefully pinch the edges together to seal.

Re-chill the cookies.

Preheat the oven to 350 degrees F.

Brush the cookies with the egg wash.

Bake the cookies until lightly golden brown, about 20 minutes.

Meanwhile make the Icing: In a bowl, whisk together all the ingredients.

Ice the cookies once they have cooled. My kids enjoy putting sprinkles on them, but that part is optional.

Makes about 5 dozen cookies

This recipe has been in my family for generations. We make them at Christmas, and for BIG family get-togethers. One side of my family called them Buccis, the other side Cuccidatis, but no matter what you call them they taste like the holidays.