Comments on: Christmas Cookie Series: Cuccidata, Sicilian Fig Cookies

By: Angela@spinachtiger

Angela@spinachtiger — Tue, 07 Dec 2010 14:40:40 +0000

There is nothing like a fig. I have fond memories of our fig tree growing up and this three year old recipe is still relevant today. Hope you’re having a fun Vermont Christmas. Is it very white?

By: Holiday Baking Series: Assorted Biscotti « The Left Over Queen

Holiday Baking Series: Assorted Biscotti « The Left Over Queen — Mon, 06 Dec 2010 18:42:40 +0000

[...] Cuccidata, Sicilian Fig Cookies [...]

By: Holiday Cookies: Apricot-Coconut Balls and Egg Nog Cookies « The Left Over Queen

Fri, 18 Dec 2009 16:17:15 +0000

[...] on the quest for some different cookies these year. My family has traditional Sicilian cookies ( Cuccidata and Pizelle ) that we usually make every year. I even made cute little night before Christmas mice [...]

By: The Left Over Queen » Blog Archive » Recipe: Holiday Cookies for Pets

The Left Over Queen » Blog Archive » Recipe: Holiday Cookies for Pets — Mon, 08 Dec 2008 17:22:07 +0000

[...] I am getting really inspired to start baking. My mom and I always bake Holiday Cookies together (see here and here for last year’s cookie series) and we are heading down to see her the week of [...]

By: casacaudill

casacaudill — Tue, 02 Dec 2008 01:21:55 +0000

Thanks for the blog post about these – I’ve been looking all over and have found nothing about them on any “real” person’s website.

My husband’s mother’s family is from Sicily and these cookies have been a huge part of all of our Christmases together. Last year was the first year I participated in the making of them. Then, this past weekend, my husband, mother in law and myself made 500 of these buggers. I love those cookies, but man alive … 500 is a lot of work!

By: Robert Miller

Robert Miller — Wed, 25 Jun 2008 19:59:57 +0000

I love the photos for this recipe. Believe it or not, I just tried this recipe, and my family said my dish looked as good as the one in the pictures.
One change I made to the recipe was that I used fig confit with cinnamon spread (from Holy Food Imports, http://www.holyfoodimports.com). The cinnamon really is an excellent touch.

By: The Leftover Queen

The Leftover Queen — Wed, 30 Jan 2008 16:11:48 +0000

Hi guys – I just saw these comments!

Coffee – Thanks! Happy belated holidays to you too!

Hey Sicilian! Welcome! Black pepper and red wine sound like great suggestions, I may have to try that next Christmas! Wow, how intersting about the apples vs. figs as a delicacy! I think I would prefer it the other way around as I am not really an apple fan, but I LOVE figs!
Thanks so very much for leaving this great comment.

Hi Laura! I don’t know for a fact, but each box is probably about 8 ounces, so 16 in total for this big batch.

By: Laura Rebecca

Laura Rebecca — Tue, 29 Jan 2008 23:13:16 +0000

These look amazing. Can you give me an idea of how much dried figs to use in terms of ounces?

By: Sicilian from Campofelice

Sicilian from Campofelice — Mon, 21 Jan 2008 22:50:50 +0000

I gre up making these cuccidata. We used a little black pepper in the filling and red wine instead of water. The filling had less baking powder (about half) and white wine instead of milk. Can use Crisco instead of butter, but not as easy to roll out. Delicious and our family favorite. Travelled to Sicily and found that now they make them with apples. To them apples are a delicacy, to us, its figs! Go figure!

By: Coffee & Vanilla

Coffee & Vanilla — Thu, 27 Dec 2007 10:01:56 +0000

I love fig rolls! Those look really delicious.
Happy Holidays, Margot

By: The Leftover Queen

The Leftover Queen — Mon, 24 Dec 2007 16:05:55 +0000

Thanks Tanna! I hope you get to enjoy them next year!

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Sat, 22 Dec 2007 18:59:17 +0000

Well, Jenn, figs were one of my mom’s favorites. If I can’t get to these this year, I absolutely must next! They look wonderful and with such a wonderful & rich history.