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RECIPES/Holiday Recipes
Cuccidati Cookies
Italian fruit cookie
0 REVIEWS
Recommended Servings
6 dozen cookies
COOKING
REVIEWS
INGREDIENTS
For the filling:
2 large navel oranges (use entire orange)
2 cups golden raisins
2 cups dates - remove seeds
1 1/2 cups dried apricots
1 jar berry jam
10 to 13 dried figs -remove stems
2 cups walnuts 
2 cups of brandy, whiskey or combination

For the pastry:
5 cups flour
1 teaspoon salt
2 cups butter, chilled and cut into pieces
2/3 cup ice water
Instructions
For filling, grind together the fruits and nuts. Add liquor, mix and refrigerate, covered up to one week allowing the flavors to develop.

For pastry, sift together dry ingredients first and then add butter. Cut into flour. The mixture will resemble cornmeal in texture. Next add ice water. Mix gently until the dough can be formed into a ball. Set aside, cover and chill.

When ready to bake, preheat oven to 350. Roll out dough into a rectangle.

Take filling and spoon out a half inch line along edge of dough. Gently roll the dough edge over the spooned out filling. Cut along the edge. Cut dough filled tube into two inch segments and place each on cookie sheet. Repeat. One rectangle of dough should yield about 4 strips of cookies depending on how thick spooned fruit is.

Bake at 350 degrees for 15-18 minutes until bottoms of cookies are golden brown.

Frost with a powered sugar and milk frosting. (2 cups confectionery sugar stirred  with 1/3 cup milk).
RECIPE FACTS

Servings: 6 dozen cookies

Nutritional information per serving

No nutrition information available

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