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Cucciddati Christmas Cookies, A wonderful Italian cookie recipe and perfect for Christmas

Cucciddati Christmas Cookies are a family favourite at JoJo's house. Every time there's a wedding or a family gathering, then these tasty little treats get made! They're also great during the holiday season, given the wonderful decorations that are added for that extra festive look and taste. Here, JoJo has made two variations, one with an icing coating and one with a sesame coating, called GIUGIULENI” (pronounced JuJulanie).
Both equally delicious.
So let's see how JoJo makes these cookies.

Some background to the origins of these cookies taken from Wikipedia: "Buccellati, in Sicilian, literally "little bracelets" are uniquely Sicilian fig cookies of a sweet dough rolled out and filled with figs as well as numerouus other ingredients. The ingredients are as varied as the names the cookies are called by, apparently a function of the town or region in which they are made. In most of Sicily (as in most Sicilian-American homes) they are called "cucciddati". They often include dates or date paste, and "cucciddati" could be interpreted as "date cookies". Other towns call them "nucciddati" (nut cookies), "zucciddati", "ucciddati", "vucciddati" and as in Serradifalco, pucciddati. That town's version includes ground figs and dates, nuts, and orange rinds. The rolls are either cut into short tubes, or curved around to form a "bracelet".The cookies are a favorite at Christmas and wedding celebrations of many Sicilian-American and Sicilian families."
Recipe by JoJo Lanthier

Prep Time: B 20 - 30minutes

Cook Time: 12 - 15 Minutes

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Yield: Approx 140

Ingredients

FILLING (should be prepared in advance):

1 lb. dry figs, grind
1 lb. dry dates, grind
1/4 lb. raisins, grind
1/4 lb. candied cherries, grind
1 small orange (with skin), grind
1 1/2 cups nuts, grind
1 small can pineapple or peaches, grind
1 teaspoon cinnamon, add
1 cup sugar and booze (optional)

DOUGH:

5 cups flour
2 tsp baking powder
1 1/4 cups margarine, cream
3/4 cup sugar, cream
2 large eggs, blend
1 tsp. vanilla, blend
1/2 cup milk
Plus 2 egg whites (approx) and milk to coat if making sesame seed cookies.

For the sesame coating :

1 lb sesame seeds (you may have some left over depending on how many cookies you make)

For the frosting:

Powdered Sugar and milk.

Instructions

To Make The Dough:

1. Set dry ingredients aside. Cream and blend wet ingredients; add flour one cup at a time. Dough should not be sticky but not dry.

2. You need to roll it out. Add flour to board to roll easily then roll the dough into a rope, then flatten all the way along.

3. Take the date mixture and roll into a rope thinner in diameter than the dough rope. Place this mixture in the middle of the flattened dough rope and fold the edge over and press down so the edge is sealed all the way along. Then cut 1/2 inch pieces.

4. For the sesame coating: (before baking) Wet each cookie in egg white wash with a little milk and roll in the sesame seeds.

5. Bake the cookies for 12-15 minute at 350 F until browned. Cool and frost if desired.

To Make The Filling:

**** 1-7 DAYS IN ADVANCE: -
Grind figs, dates, fruits, and nuts alternating each as you grind. (optional: add sugar and brandy or whiskey and cinnamon) Pour reserved juice from canned fruit add if needed to make fig mixture really moist. Store in fridge until needed. If any left over, store in freezer for up to one year.

To frost the cookies:

Add powdered sugar and milk until easily spread. (optional : may add 1/2 tsp. of anise oil or flavoring to frosting) then cover the cookies and decorate with Christmas cake decorations. (you can buy these in the cake section ).

Cucciddati Christmas Cookies, A wonderful Italian cookie recipe and perfect for Christmas
With Sesame seeds
Cucciddati Christmas Cookies, A wonderful Italian cookie recipe and perfect for Christmas
Cucciddati Christmas Cookies
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Servings: 140
Ingredients
FILLING (should be prepared in advance):
  • 1 lb . dry figs grind
  • 1 lb . dry dates grind
  • 1/4 lb . raisins grind
  • 1/4 lb . candied cherries grind
  • 1 small orange grind, with skin
  • 1 1/2 cups nuts grind
  • 1 small can pineapple or peaches grind
  • 1 teaspoon cinnamon add
  • 1 cup sugar and booze optional
DOUGH:
  • 5 cups flour
  • 2 tsp baking powder
  • 1 1/4 cups margarine cream
  • 3/4 cup sugar cream
  • 2 large eggs blend
  • 1 tsp . vanilla blend
  • 1/2 cup milk
  • Plus 2 egg whites and milk to coat if making sesame seed cookies. approx
For the sesame coating :
  • 1 lb sesame seeds you may have some left over depending on how many cookies you make
For the frosting:
  • Powdered Sugar and milk.
Instructions
To Make The Dough:
  1. Set dry ingredients aside. Cream and blend wet ingredients; add flour one cup at a time. Dough should not be sticky but not dry.
  2. You need to roll it out. Add flour to board to roll easily then roll the dough into a rope, then flatten all the way along.
  3. Take the date mixture and roll into a rope thinner in diameter than the dough rope. Place this mixture in the middle of the flattened dough rope and fold the edge over and press down so the edge is sealed all the way along. Then cut 1/2 inch pieces.
  4. For the sesame coating: (before baking) Wet each cookie in egg white wash with a little milk and roll in the sesame seeds'
  5. Bake the cookies for 12-15 minute at 350 F until browned. Cool and frost if desired.
**** 1-7 DAYS IN ADVANCE: -
  1. Grind figs, dates, fruits, and nuts alternating each as you grind. (optional: add sugar and brandy or whiskey and cinnamon) Pour reserved juice from canned fruit add if needed to make fig mixture really moist. Store in fridge until needed. If any left over, store in freezer for up to one year.
To frost the cookies:
  1. Add powdered sugar and milk until easily spread. (optional : may add 1/2 tsp. of anise oil or flavoring to frosting) then cover the cookies and decorate with Christmas cake decorations. (you can buy these in the cake section ).

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