GRIND FOR FILLING:

• 1 pkg. mixed citron (available at supermarkets during winter holiday)
• (Orange, lemon, lime candied rinds used in fruitcakes) – pint size
• 1 pkg. dates (pitted) chopped
• 1 pkg. dried figs (packed in a round) — snip off the hard stems
• 3 boxes of raisins (dark)
• 1 pkg. candied pineapple (usually with citron)
• 1 pkg. green candied squash known as Acucuzzata — can be found in import store
• 1 jigger of brandy or whiskey

OTHER INGREDIENTS FOR FILLING:

• 1 cup water
• 1 cup sugar
• 1 tbsp. European cocoa
• 1 lb. almonds

METHOD

Grind ingredients listed on top above to a fine paste in a food mill. This will be a firm texture and difficult to mix. So take 1 cup of water and 1 cup of sugar and dissolve in a small saucepan till dissolved and then add 1 tbsp of European Cocoa to this to mix. Pour this over all the ground fruit – and mix well. Cover with Saran wrap and keep in cool place in a large ceramic bowl. Mix every 3 days, for 3 weeks.

ON THE DAY YOU PLAN TO BAKE:

• Place 1 pound of almonds  in cold water in a saucepan. Bring to a boil, remove, drain and remove the skins. Place the almonds on a cookie sheet and bake in 350° oven till toasted. (Keep an eye on them so they do not burn.)
• Grind the nuts fine in a nut grinder.
• Add to the filling mixture (conserva)

 

CUCCIDATI COOKIE DOUGH + FINAL ASSEMBLY

INGREDIENTS

• 6 eggs
• 12 rounded serving spoons of sugar — approx. 1 1/2 cup
• 6 rounded serving spoons of shortening, melted and slightly cooled — approx. 1 cup
• 2 tbsp. anise extract
• 1 tbsp. lemon juice
• 1 tbsp. vanilla
• 2/3 cup milk
• 2 tbsp. baking powder
• 8 cups flour
• milk chocolate chips
• butter cream frosting
• nonpareils

METHOD

Melt the shortening in a saucepan or the microwave and allow to cool slightly.

Next, Grandma Laura would turn on the stand mixer, and leave the motor running on medium-high speed while she added each ingredient one at a time in the order listed:

• Eggs, sugar, melted shortening, anise extract, lemon juice, vanilla.
• Warm the milk in a 12 oz. or larger mug in the microwave. Add the baking powder quickly (it will bubble and rise rapidly), stir, and pour into the mixer bowl — where the beaters are still running.

Lower the mixer speed to medium low, then add flour slowly. When the dough starts to come away from the bowl and form a ball (after about 7 cups of flour), stop the motor and turn the dough onto a floured counter top. Knead in any additional flour until the dough reaches a consistency that is slightly tacky, but firm and does not stick to your fingers. This will be a good, stiff dough for rolling out.

Take approx 1/6 of the dough, roll into a long narrow strip about 6 inches wide by 2 feet long and about 1/4 inch thick. Place filling in center of strip and spread evenly the length of the dough. Distribute milk chocolate chips on top of the filling.

In jelly roll fashion, roll the dough over onto itself, sealing the filling inside — seam on the bottom.

Cut on an angle into 1.5 to 2-inch portions.

Place on cookie sheet and bake at 350 degrees till brown on bottom, about 10-15 minutes.

Repeat dough portion of recipe till all the filling is used. This makes a large quantity of cookies for Christmas (well over 100).

Frost with thin butter cream frosting and sprinkle with nonpareils.

**Various shapes can be made with the dough as desired, however this is the quickest.
A traditional “garlic” shape is often used instead of fig shape.

Bon Appetit!

– Laura Carcioppolo, with clarifications from her granddaughter, Laura Kachurek Pinto