Cucidati (Italian Fig Cookies)

Step 1

For cookie dough, sift flour, baking powder, and salt into a large bowl.

Step 2

Add sugar and stir well.

Step 3

Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal.

Step 4

In a bowl, beat egg, vanilla and milk together.

Step 5

Add egg mixture to the flour mixture and mix with an electric mixer for about 3 minutes until well blended; dough will be soft.

Step 6

(The original recipe says to knead the mixture for 5 minutes on a floured surface, but I find my Kitchen-Aid works great for this step!) Divide the dough into four pieces and wrap each piece with plastic wrap.

Step 7

Refrigerate dough for 45 minutes.

Step 8

To make the filling, grind figs, dates and raisins in a food processor until coarse.

Step 9

(If you don't have a food processor, you can chop by hand until coarse) Place chopped figs, dates and raisins in a bowl.

Step 10

Add remaining filling ingredients and mix well.

Step 11

(Mixture will be thick) Set aside mixture.

Step 12

Preheat oven to 375°F.

Step 13

Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed.

Step 14

On a floured surface (I often use confectioner's sugar for rolling my dough), roll the dough to a 12-inch square.

Step 15

Cut dough into 2X3-inch rectangles.

Step 16

Spoon about 1 teaspoon of filling onto each rectangle.

Step 17

Carefully fold the long edges over to meet in the center and pinch to seal seam.

Step 18

Place each cookie, seam side down, on a baking sheet, making sure you leave at least 1-2 inches between each cookie.

Step 19

Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife.

Step 20

Bake for about 12-15 minutes, or until cookies are golden in color.

Step 21

Remove from oven and transfer cookies to a wire rack to cool.

Step 22

For icing, place confectioner's sugar in a bowl.

Step 23

Add just a little water or milk, until you get a smooth consistency- but not runny!

Step 24

Ice the tops of each cookie and sprinkle with colored sprinkle.

Step 25

Let icing dry completely before stacking!

Step 26

Store in air-tight containers up to 2 weeks.