Cuccidati (Italian Date/Fig Bar Cookies) judy

[Guest guest]

I know the dried ones I get are very moist and there's

12. They are in a around circle and packaged. I love

the ones from the middle eastern store. They don't

have a string though.

Donna

--- wwjd <jtwigg wrote:

 

> How many figs are on a string and are they dried

> figs? I bet I could substitute some diced dried

> apricots if I can't find them and some apple juice

> for the whiskey.

>

> Judy

> -

> Mari 84

> gour-world ;

> punkinpies-sweets-n-treats

> Friday, March 02, 2007 5:42 AM

> Cuccidati (Italian

> Date/Fig Bar Cookies)

>

>

> Cuccidati (Italian Date/Fig Bar Cookies)

>

> Crust:

> 3/4 cup margarine

> 1/2 cup granulated sugar

> 2 eggs

> rind of 1 orange

> 4 teaspoons orange juice

> 3 cups flour

> 2 teaspoons baking powder

> 1 teaspoon vanilla extract

>

> Filling:

> 1 string of figs

> 8 ounces raisins

> 8 ounces brown sugar

> 1 pound walnuts

> 1 pound dates

> 1 orange

> 2 teaspoons cinnamon

> 2 ounces whiskey

> 1/4 teaspoon black pepper

> 1 1/2 cups water

>

> Frosting:

> 3 cups powdered sugar

> 4 ounces butter

> orange juice

>

> Preheat oven to 375 degrees.

> Crust: In large bowl, cream together first 3

> ingredients. Add orange juice and orange rind. In

> separate bowl, combine flour and baking powder.

> Add to

> creamed mixture along with vanilla.

> Filling: Prepare several days ahead of time. In a

> food

> grinder, grind figs and raisins. In large

> saucepan,

> simmer raisins and figs with brown sugar and water

> for

> 15 minutes. Grind walnuts, dates, and orange. Stir

> into hot mixture along with cinnamon, black

> pepper,

> and whiskey. Remove from stove, mix well, cover,

> and

> let mellow for 3 days.

> Note: This recipe makes enough filling for 2

> batches

> of crust and can be divided and frozen for up to

> six

> months.

> Roll dough into 3-inch wide strips on pastry

> cloth.

> Lay filling down the center and wrap dough to form

> a

> long " sausage-like " cookie. Roll back and forth

> until

> crust seems very thin. Cut in diagonal about every

> 1

> 1/2 inches. Place on cookie sheet close together

> and

> bake for 10 to 13 minutes. Cookies should be

> barely

> brown. Cool and store in tins 5 days, then frost.

> Frosting: In medium bowl, mix together margarine

> and

> powdered sugar until well blended. Add enough

> juice to

> make a thick glaze. Top cookies with a thin coat.

> Let

> frosting dry a couple of hours then store in tins

> as

> follows.

> To Store: Line tins with foil, place a layer of

> cookies, then a layer of wax paper (NOT plastic

> wrap).

> Keep repeating, ending with foil and then the lid.

> Serves 4.

>

>

>

________

> Need a quick answer? Get one in minutes from

> people who know.

> Ask your question on www.Answers.

>

>

>

>

> [Non-text portions of this message have been

> removed]

>

>

 

 

We gotta stop smokin', stop, stop. I mean cigarette smoking.

- Jimi Hendrix- Midnight Lightning

 

 

 

______________________________\

____

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[Guest guest]

I'll have to try the dried ones again. The ones I have bought in the past were

in those rounds, but they were very chewy like leather and didn't appeal to me.

I LOVE fresh figs!!! Can't get enough of them when they are in season. Hope my

trees produce better this year than they did last year.

Judy

-

Donnalilacflower

Friday, March 02, 2007 4:34 PM

Re: Cuccidati (Italian Date/Fig Bar Cookies) judy

 

 

I know the dried ones I get are very moist and there's

12. They are in a around circle and packaged. I love

the ones from the middle eastern store. They don't

have a string though.

Donna

--- wwjd <jtwigg wrote:

 

> How many figs are on a string and are they dried

> figs? I bet I could substitute some diced dried

> apricots if I can't find them and some apple juice

> for the whiskey.

>

> Judy

> -

> Mari 84

> gour-world ;

> punkinpies-sweets-n-treats

> Friday, March 02, 2007 5:42 AM

> Cuccidati (Italian

> Date/Fig Bar Cookies)

>

>

> Cuccidati (Italian Date/Fig Bar Cookies)

>

> Crust:

> 3/4 cup margarine

> 1/2 cup granulated sugar

> 2 eggs

> rind of 1 orange

> 4 teaspoons orange juice

> 3 cups flour

> 2 teaspoons baking powder

> 1 teaspoon vanilla extract

>

> Filling:

> 1 string of figs

> 8 ounces raisins

> 8 ounces brown sugar

> 1 pound walnuts

> 1 pound dates

> 1 orange

> 2 teaspoons cinnamon

> 2 ounces whiskey

> 1/4 teaspoon black pepper

> 1 1/2 cups water

>

> Frosting:

> 3 cups powdered sugar

> 4 ounces butter

> orange juice

>

> Preheat oven to 375 degrees.

> Crust: In large bowl, cream together first 3

> ingredients. Add orange juice and orange rind. In

> separate bowl, combine flour and baking powder.

> Add to

> creamed mixture along with vanilla.

> Filling: Prepare several days ahead of time. In a

> food

> grinder, grind figs and raisins. In large

> saucepan,

> simmer raisins and figs with brown sugar and water

> for

> 15 minutes. Grind walnuts, dates, and orange. Stir

> into hot mixture along with cinnamon, black

> pepper,

> and whiskey. Remove from stove, mix well, cover,

> and

> let mellow for 3 days.

> Note: This recipe makes enough filling for 2

> batches

> of crust and can be divided and frozen for up to

> six

> months.

> Roll dough into 3-inch wide strips on pastry

> cloth.

> Lay filling down the center and wrap dough to form

> a

> long " sausage-like " cookie. Roll back and forth

> until

> crust seems very thin. Cut in diagonal about every

> 1

> 1/2 inches. Place on cookie sheet close together

> and

> bake for 10 to 13 minutes. Cookies should be

> barely

> brown. Cool and store in tins 5 days, then frost.

> Frosting: In medium bowl, mix together margarine

> and

> powdered sugar until well blended. Add enough

> juice to

> make a thick glaze. Top cookies with a thin coat.

> Let

> frosting dry a couple of hours then store in tins

> as

> follows.

> To Store: Line tins with foil, place a layer of

> cookies, then a layer of wax paper (NOT plastic

> wrap).

> Keep repeating, ending with foil and then the lid.

> Serves 4.

>

>

>

________

> Need a quick answer? Get one in minutes from

> people who know.

> Ask your question on www.Answers.

>

>

>

>

> [Non-text portions of this message have been

> removed]

>

>

 

We gotta stop smokin', stop, stop. I mean cigarette smoking.

- Jimi Hendrix- Midnight Lightning

 

________

We won't tell. Get more on shows you hate to love

(and love to hate): TV's Guilty Pleasures list.

http://tv./collections/265