Simple Way to Make Any-night-of-the-week Cuccidati (Italian Date-Filled Cookies)

Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to prepare a special dish, Simple Way to Make Perfect Cuccidati (Italian Date-Filled Cookies). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Cuccidati (Italian Date-Filled Cookies), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cuccidati (Italian Date-Filled Cookies) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cuccidati (Italian Date-Filled Cookies) is Makes 60 cookies. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cuccidati (Italian Date-Filled Cookies) estimated approx Prep: ~4 hr, Cook 12 min.

To begin with this recipe, we have to prepare a few components. You can have Cuccidati (Italian Date-Filled Cookies) using 28 ingredients and 24 steps. Here is how you can achieve it.

My late Polish grandmother (whom all the grandkids called “Baba”) would make these every year for Christmas. We called them “Baba Cookies,” but I only recently discovered that they are Sicilian in origin. The traditional recipe calls for figs in the filling, but my grandmother never used those. This recipe makes a lot of cookies and is quite a bit of work but so worth it! My family looks forward to them every year.

Ingredients and spices that need to be Take to make Cuccidati (Italian Date-Filled Cookies):

1. Filling
2. 12 oz (340 g) seedless raisins
3. 8 oz (227 g) dried Medjool dates, pitted and chopped
4. 1/2 cup (167 g) jam (apricot or strawberry works great, but you can use your favorite flavor)
5. 1/2 cup (167 g) honey
6. Grated peel from one navel orange
7. Grated peel from one lemon
8. 1 teaspoon cinnamon
9. Pinch ground cloves
10. 1/4 pound (113 g) finely chopped pecans
11. 1/4 pound (113 g) finely chopped walnuts
12. Dough
13. 5 cups (625 g) all-purpose flour
14. 5 teaspoons (20 g) baking powder
15. 1 cup (123 g) white sugar
16. 1 Tablespoon + 1 teaspoon (21 g total) salt
17. 3 large eggs
18. 1/2 pound (16 Tablespoons) or 227 g) unsalted butter, well-chilled and chopped into small pieces
19. 1/2 cup milk (whole, 2%, or 1%)
20. 1 Tablespoon pure vanilla extract
21. Egg Wash
22. 1 large egg
23. 1 Tablespoon water
24. Icing
25. 6 Tablespoons (85 g) unsalted butter, softened
26. 2 and 1/4 cups (216 g) Powdered sugar
27. 2-4 Tablespoons Milk
28. 1 teaspoon pure vanilla extract

Instructions to make to make Cuccidati (Italian Date-Filled Cookies)

1. You can make the filling up to 2 days in advance. Cover and refrigerate it until you’re ready to use it. If chilled, let it warm to almost room temperature to make it easier to scoop.
2. Immerse raisins in boiling water until just covered, then let stand until they are plump and just a little warm.
3. Drain the raisins and put them into a cooking pot with all the other filling ingredients EXCEPT the chopped nuts.
4. Bring to a boil over medium heat, then cover and reduce heat to low. Allow to simmer for 30 minutes. Stir every few minutes to avoid scorching. The mixture will be thick and jammy.
5. Stir in nuts. Cover bowl and refrigerate until needed.
6. Make Dough
7. Combine dry ingredients in the bowl of a large food processor (I use one with a 12-cup capacity). Pulse to combine.
8. Add the cold butter to the dry ingredients and pulse the food processor 8 to 12 times until incorporated. The mixture will look fairly sandy, but you’ll be able to see some clumps of butter.
9. In a separate bowl, whisk eggs, milk, and vanilla until smooth. Slowly add to the dry mixture and pulse until the dough comes together. Avoid overmixing.
10. Dump the dough into a bowl and gently pat together into a ball. Cut in half, gently flatten into a disk, and wrap each portion in plastic wrap. Refrigerate at least 30 minutes. Overnight chilling is recommended.
11. Assemble and bake the cookies
12. Preheat oven to 400°F (204°C). Work with one portion of dough at a time. Divide this portion in half and place the other half back in the fridge. Keeping the dough as chilled as possible will make it a little easier to work with. Form walnut-sized balls of dough (23 g or 3/4 oz). Place these balls back in the fridge to chill as you work through the remainder of the dough. You should end up with about 60 balls total.
13. On a flour-dusted surface, roll each ball out into a circle 4 inches (10.2 cm) in diameter. Work with only a portion of the balls at a time, and keep the remainder chilling in the fridge. The dough will be sticky, so keeping the dough chilled and using well- floured wax paper or parchment paper and a flour-dusted rolling pin will help here.
14. Add about 1 Tablespoon of filling to each circle, then brush an egg wash onto the outer edge of the lower half of the circle to help seal.
15. Fold the dough over to form a half circle, then gently press down on the filling so that it’s a little flatter. Press the edge with a fork to create a good seal. The cookies will look like pierogis.
16. Place on cookie sheets lined with parchment paper and chill in the fridge for at least 15 minutes.
17. Remove from the fridge and brush the top of each cookie with egg wash.
18. Bake in preheated oven for 12 minutes until lightly browned. Rotate the cookie sheets halfway through the baking time.
19. Let cookies cool on baking sheet for about 3 - 4 minutes, then transfer to a wire rack to finish cooling.
20. Frost and decorate
21. Cream the butter, then add the powdered sugar. Whisk in milk and vanilla until a slightly runny icing forms.
22. Spread the icing onto each cookie, then top with rainbow non-pareils, if desired. You can also top with colored sanding sugar.
23. For maximum freshness, store cookies in a sealed container between layers of wax paper or parchment paper. They will keep at room temperature for up to a week.
24. Notes: 👉🏻 You can make these cookies smaller if you prefer. Adjust the baking time so they don’t overbake. 👉🏻If you don’t have a food processor, a large bowl will work. Use a pastry cutter to work the butter into the dough, then mix in the wet ingredients with a sturdy spoon. 👉🏻 The dough can be frozen. Thaw in the fridge before use. 👉🏻Amounts listed for the icing are somewhat approximate. Adjust to your liking. You can use almond extract instead of vanilla if you prefer.

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