carolina cucidati (southern italian fruit cookies)
When my family and I first moved to the upstate part of South Carolina we moved next door to sweet neighbors. The mother was Italian and every holiday, Christmas, Thanksgiving and Easter she would make these spectacular cookies. She would make her recipe from her grandma's with honey and orange marmalade, which was very delicious too. But wanting to put another spin on them, I tried the sorghum and peach preserves, my family and friends absolutely loved them.
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yield
serving(s)
prep time
1 Hr
cook time
15 Min
method
Bake
Ingredients For carolina cucidati (southern italian fruit cookies)
- FOR COOKIE DOUGH-)
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4 call-purpose flour,(*plus extra flour for dusting)
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1 Tbspbaking powder
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1/4 tspsalt
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1/2 tspground cinnamon
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1/2 csugar
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1/2 cbutter, unsalted
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1/2 cvegetable shortening
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1 lgegg
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2 tspvanilla extract
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1/2 cbuttermilk
- (FOR FILLING-)
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1 cdried figs, roughly chopped into small pieces,
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1 cdried dates, roughly chopped into small pieces,
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3/4 cgolden raisins,
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1/2 cwalnuts, finely chopped into small pieces,
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1/4 csorghum syrup, (*can substitute with 1/4 cup honey),
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1/4 cpeach preserves,(*can substitute with 1/4 cup orange marmalade),
- (FOR ICING-)
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2 1/4 cconfectioners’ sugar
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1 tspalmond extract
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4 to 5 Tbspalmond milk,(*can substitute with 4 to 5 tablespoons whole milk)
How To Make carolina cucidati (southern italian fruit cookies)
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1In a large bowl, combine 4 cups flour, baking powder, salt, cinnamon and sugar until blended. Using a pastry blender or fork, cut the butter and shortening into the flour mixture until coarse and crumbly. Add in egg, vanilla extract and 1/2 cup buttermilk, using an electric mixer on medium speed, beat for 2 to 3 minutes, or until blended and cookie dough is smooth.
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2Divide dough into 4 equal pieces, wrap each dough piece in plastic wrap, and place in freezer to chill for 30 minutes, or until dough is completely chilled.
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3Meanwhile, prepare filling. In a medium bowl, combine figs, dates, raisins, walnuts, sorghum and peach preserves, stirring until well combined; set aside.
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4Heat oven to 375 degrees F. Line two large cookie sheet pans with large sheets of parchment paper. Lightly flour dust a work surface. Remove and working with one piece of chilled dough at a time. Roll the dough into a 12-inch even square. Cut dough into 2-x 3-inch rectangles each. Place a spoonful, about 1 rounded teaspoon filling, into the middle of each dough rectangle. Fold the short dough edges over to meet in the center and pinch to seal edges and sides. Repeat process until all cookies are made. Should yield about 4 dozen cookies. Place the prepared filled cookies each seam-side down, onto the prepared lined cookie sheet pans, leaving 1- to 1 1/2-inches apart.
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5Bake for 12 to 15 minutes, or until the cookies are a pale golden brown. Place baked cookies onto a wire rack to cool 15 minutes, or until completely cooled.
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6Meanwhile, prepare icing . In a medium bowl, mix confectioners’ sugar, almond extract and 2 tablespoons almond milk, stirring together until blended, gradually add remaining almond milk, 1 tablespoon at a time, until icing reaches a spreading consistency. Drizzle or spread icing onto tops of each cookie. Let icing set over cookie at least 15 minutes before serving. Store cookies into a airtight container.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Carolina Cucidati (Southern Italian Fruit Cookies):
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