Cucidates (Italian Firecrackers)
By
Barb Wandrey
@BWandrey
8
This recipe was made by Great Grandma Huppenbauer. Her maiden name was Gallo. She was very proud of her Italian heritage. I remember her bringing these to the farm in Iowa from Chicago when she would visit for Christmas.
One time when Grannie Annie was visiting AZ from Iowa, she made these with Brad, Crystal and Tim on the patio. She loved having fresh OJ to add to the recipe.
These cookies are very time consuming but very yummy.
One time when Grannie Annie was visiting AZ from Iowa, she made these with Brad, Crystal and Tim on the patio. She loved having fresh OJ to add to the recipe.
These cookies are very time consuming but very yummy.
Ingredients
- 6 c
- flour
- 1 c
- sugar
- 1/2 c
- lard
- 1/2 c
- margarine
- 3 tsp
- baking powder
- 3
- eggs
- 3/4 c
- milk
- 2 lb
- raisins
- 1
- string of figs
- 2 c
- walnuts, finely chopped
- 1 tsp
- ground cloves
- 1 tsp
- ground cinnamon
- 1/2 c
- orange juice
- 3/4 c
- honey
- powdered sugar
- vanilla extract
- warm milk
DOUGH
FILLING
ICING
How to Make Cucidates (Italian Firecrackers)
- 1DOUGH
Sift dry ingredients together. Cut in shortening and margarine as you would for pastry crust.
Beat eggs and add to the milk with a fork. Add egg mixture to the dry ingredients. This dough is very easy to handle. - 2FILLING
Run raisins and figs through a meat grinder. Add remaining filling ingredients. Mix with your hands. This is VERY sticky. - 3ICING
Make a think icing out of the icing ingredients. - 4ASSEMBLY of the cookie
Roll out dough very thin and cut into squares. Place about a teaspoon of filling in center of dough. Roll like a crescent with the seam on the bottom. Seal seam and edges with water. Form into crescent shape. Bake at 350 - 375 degrees for 10 minutes on the bottom shelf and then move to the top shelf for an additional 10 minutes. Remove from pan and cool. Top with icing and sprinkles when cooled.
