Fig-Stuffed Cookies: Cuccidati Italian

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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 !

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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.

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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!!

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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!

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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

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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.

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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.

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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.

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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!

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These were good but I need some practice with the way the recipe said to rool and shape them. Their appearance was ok. Had alot of filling left