You get two Italians together and it’s not long before the conversation settles food and family. Thus began my friendship with Vinny Dejohn, who worked in the wine shop at Whole Foods when I met him. Getting his suggestions for a good vintage was great, but getting his vintage family recipe for an Italian fig cookie was even greater. It’s one of the most delightful and delicious Sicilian holiday treats called Cucidati. Thankfully, Vinny’s mission a few years ago was to rescue this recipe! “Great Auntie Antoinette Arnone was 93 years old when she died. Ten years ago during the holidays, I went back to New York and I made arrangements to spend time with Auntie Arnone and have her teach me how to make ‘Goog-i-dottie’ as she would call them. We spent all afternoon making the cookies. Not only did I leave with Cucidati, but also her hand-written recipe card and her grandmother’s meat grinder that she herself has been using to grind the fig mixture for 60 years! I was so appreciative of her for taking the time to pass along her recipe. I often think of those treasured moments together.” Vinny’s version of this soft, flavor filled fig cookie with icing and little colorful candies is now part of my own holiday tradition. What better way to honor my Sicilian father!
| Servings |
- 1 package of dates (11 ounces)
- 1/2 box raisins
- 1 string of dried figs (or 2 7 ounce packages figs)
- 1 small can of frozen orange juice concentrate (do not dilute)
- 1 tablespoon cinnamon
- 1/2 tablespoon ground cloves
- 1/2 cup honey
- 1 cup strawberry preserves
- 1 shot whiskey
- 1 1/2 cup chopped walnuts
- 2 eggs
- 1 cup sugar
- 8 ounces Crisco shortening
- 6 cups flour
- 1/2 teaspoon salt
- 1/4 cup baking powder
- 1 cup of milk
- 1 tablespoon vanilla
- 2 cups powdered sugar
- 2 tablespoons milk or cream (slightly more if needed)
- 1 teaspoon vanilla
- Icing:
- 2 cups powdered sugar
- 2 tablespoons milk or cream slightly more if needed
- 1 teaspoon vanilla
Ingredients For the Filling:
For the Dough:
For the Icing:
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- Soak raisins and figs in warm water. Drain, Add raisins, figs and dates in food old fashion grinder or food processor. Add the remainder of ingredients and mix together. Set aside.
- Mix together and drizzle over fig cookie bars.
- Mix eggs, shortening and sugar in mixer. Sift flour, baking powder and salt. Add alternately to the first mixture along with milk and vanilla. Refrigerate for 3-4 hours (It rolls out easier) Roll out dough as thick as piecrust. Cut into 3-inch wide strips. Put filling in center and fold over dough. Cut into 1 1/2 inch bars. Bake at 350 degrees for 15 minutes. Recipe makes about 80 bars. Recipe can be cut in half.
