Cucidates (Italian Firecrackers)

Name: Cucidates (Italian Firecrackers)
Yield: makes 85 - 100 cookies
Cuisine: Italian
Ingredients: DOUGH; 6 c flour; 1 c sugar; 1/2 c lard; 1/2 c margarine; 3 tsp baking powder; 3 eggs; 3/4 c milk; FILLING; 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; ICING; powdered sugar; vanilla extract; warm milk

By Barb Wandrey
@BWandrey

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

makes 85 - 100 cookies

Method:

Bake

Ingredients

DOUGH
6 c

flour
1 c

sugar
1/2 c

lard
1/2 c

margarine
3 tsp

baking powder
3

eggs
3/4 c

milk
FILLING
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
ICING
·

powdered sugar
·

vanilla extract
·

warm milk
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How to Make Cucidates (Italian Firecrackers)

Step-by-Step

DOUGH
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.
FILLING
Run raisins and figs through a meat grinder. Add remaining filling ingredients. Mix with your hands. This is VERY sticky.
ICING
Make a think icing out of the icing ingredients.
ASSEMBLY 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.