This recipe for Cucidati Italian cookies looks great to serve at a Christmastime international pot luck or anytime you want to introduce foods from different lands to your family or when you have a sweet tooth. NOTE: This recipe takes several mixing bowls to do. I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it. Have fun and Happy Cooking!
FILLING: In a mixing bowl, combine 3/4 C golden raisins, 3/4 C dark raisins, 3/4 C chopped dates, 3/4 C chopped walnuts, 1/4 C honey, and 1 T. brandy. Set aside.
CREAMED INGREDIENTS: In a large mixing bowl, cream together 1 stick softened butter and 1/2 C sugar.
LIQUID INGREDIENTS: In another mixing bowl, Add 1/4 C milk, 1 t. Pure Vanilla Extract, and 2 large beaten eggs. Mix well.
DRY INGREDIENTS: In yet another mixing bowl, combine with whisk, 2 3/4 C flour, 1/4 t. salt, and 1 t. baking powder together.
Add dry ingredients alternating with liquid ingredients to the creamed butter/sugar mixture. Mix well and chill dough.
Roll out dough into an 18″ X 11″ rectangle. (Add more flour if dough is too sticky.) Cut into four 18 X 4 inch strips.
Spread 1/4 of the fruit mixture down the center of each strip of dough. Rollup starting at the long side. Cut into 2″ lengths. Place seam-side down on ungreased baking sheets.
BAKE at 350 degrees until kightly browned on bottom. Remove from pan and cool. Frost with a think confectioners’ icing. Top with small decorative multi-colored candy sprinkles.
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!