Food Network
Home> Recipes>
Fig-Stuffed Cookies: Cuccidati Italian Recipe

Fig-Stuffed Cookies: Cuccidati Italian

Recipe courtesy Gale Gand

Show: Sweet Dreams

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 12

Showing 1-10 of 12

Sort by:

Newest

  • on December 18, 2012

    Flag

    AMAZING!!! These are a lot of work but, well worth it. I had a lot of filling left but, it's perfect to make more. I used a cookie cutter then pinched the dough together. I added food color to the glaze as well. This is a new Irish Christmas tradition!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 03, 2012

    Flag

    Oh my !! Thanks for posting this recipe!!! My great grandmother used to take me to a luncheon for the ladies of the alter (church thing every year before Easter and they would have these there !! But unfortunately the church had stopped these a few years before she died, but I have the memories of getting these cookies all the time & seeing the bread houses the women would make, pretty awesome !

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 03, 2011

    Flag

    Oh, oh, oh! These are simply the best. I have tried other recipes which were just o.k.
    These are best when baked to where the edges are more brown & crisp. It may be a personal preference but when the icing sugar begins to melt I like to have a more crispy edge, as opposed to soft. Beautiful on your Christmas cookie platter! THESE ARE A MUST TRY! My granddaughters loved to help & were very creative too.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 12, 2010

    Flag

    My husband is from a traditional Italian family and asked me to make cuccidati for the holidays. Since this was my first time trying these cookies, I was very worried I would let him down, but with such a great recipe I think I've won my husband's heart over.....again! The recipe was very easy to follow. Thank you!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 10, 2010

    Flag

    My mother has been making these for years. A great Italian cookie. Wouldn't be christmas without them. I'm giving them a try this year!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 19, 2009

    Flag

    I do very little baking, but when I say your recipe on Cuccidati I had to try them. Well thank you very much, not only did you bring back a very old cookie, but my friends now think I am the greatest baker on the block. Thank you, thank you your recipe was easy and very detailed.

    Frank, Barnegat NJ

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 05, 2009

    Flag

    The filling recipe is enough for two batches. I never follow recipes exactly but I stuck fairly close to the filliing recipe except I doubled the amt of brandy.
    They brought tears to the eyes of a friend who remembered her mother making these cookies and said they tasted exactly as she remembered them.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 23, 2008

    Flag

    These cookies sounded great. The hard work did not stop me from trying them. But it was not worth it. I think it would taste better to leave out some of the "fruitcake" flavors out. I had an enourmous amount of filling left over. I used the filling for an ingredient for an Easter bread and cinnamon rolls. I layered it with a sugar/butter mixture, almond paste and orange peel. The pastry came out great and I did not have to throw out all that filling.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 14, 2007

    Flag

    This is my favorite Italian cookie ever. My grandfather use to make them and give out tins of cookies every holiday and these were in them. This is a childhood memory you cant replace. So now its my turn to keep up that tradtion and give them as gifts of love.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 02, 2007

    Flag

    somehow mine only turned into 1 1/2 dozen instead of the five the recipe stated. i have lots of filling left over so instead of the 3in. almond shape i am going to cut long strips fill them then close the pastry with egg wash and slice smaller cookies. a large food processor would definitely help. i only had a small one. but the flavor is so good it is worth the trouble and the 5 star rating. the icing amount was not enough for tossing cookies. they are so pretty finished!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.