cuccidati Sicilian Cookies Cookies GRIND FOR FILLING: 1 pkg. mixed citron (available at supermarkets during winter holiday) (Orange, lemon, lime candied rinds used in fruitcakes) - pint size 1 pkg. dates (pitted) chopped 1 pkg. dried figs (packed in a round) -- snip off the hard stems 3 boxes of raisins (dark) 1 pkg. candied pineapple (usually with citron) 1 pkg. green candied squash known as Acucuzzata -- can be found in import store 1 jigger of brandy or whiskey OTHER INGREDIENTS: 1 cup water 1 cup sugar Cuccidati Filling 1 tbsp. European cocoa 1 lb. almonds Grind ingredients listed on top above to a fine paste in a food mill. This will be a firm texture and difficult to mix. So take 1 cup of water and 1 cup of sugar and dissolve in a small saucepan till dissolved and then add 1 tbsp of European Cocoa to this to mix. Pour this over all the ground fruit - and mix well. Cover with Saran wrap and keep in cool place in a large ceramic bowl. Mix every 3 days, for 3 weeks. ON THE DAY YOU PLAN TO BAKE: 1. 1 pound of almonds placed in cold water in a saucepan. Bring to a boil, remove, drain and remove the skins. Place the almonds on a cookie sheet and bake in 350 oven till toasted.(Keep an eye on them so as not to burn) 2. Grind the nuts fine in a nut grinder 3. Add to the filling mixture (conserva) Cookie Dough IN A MIXER: Beat 6 eggs 12 tbsp sugar (Serving spoon size) 6 tbsp shortening melted and slightly cooled 2 tbsp anise extract, 1 tbsp lemon juice and 1 tbsp of vanilla 1 cup milk warmed into which you add 6 tsp of baking powder stir and add the above mixture Add approx 8 cups of flour or more to provide a stiff dough to allow for rolling out OTHER INGREDIENTS: Milk chocolate chips Butter cream frosting Nonpareils Pour dough onto floured board and knead to desired rolling consistency. Take approx 1/6 of the dough, roll into a long narrow strip about 6 inches wide by 2 feet long and about 1/4 inch thick. Place filling in center of strip and spread evenly the length of the dough. Distribute milk chocolate chips on top of the filling. In jelly roll fashion, roll the dough over onto itself, sealing the filling inside - seam on the bottom. Cut on an angle into 1.5 to 2-inch portions. Place on cookie sheet and bake at 350 degrees till brown on bottom, about 10-15 minutes. **Various shapes can be made with the dough as desired, however this is the quickest. A traditional garlic shape is often used instead of fig shape. Repeat dough portion of recipe till all the filling is used This makes a large quantity of cookies for Christmas (well over 100). Frost with thin butter cream frosting and sprinkle with nonpareils...Lg.
Posted on: Sun, 12 Oct 2014 04:47:28 +0000
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