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| Italian Cookies |
| Cuccidati Spiced Fig Cookies |
RECIPES
Cuccidati
Amaretto Apricot Chews
Pistachio-Almond Tarts
Meringue Cookies
Shortbread Hearts
Ribbon Twists
Anise and Orange Cookies
Snowflake Cookies
Cuccidati
Amaretto Apricot Chews
Pistachio-Almond Tarts
Meringue Cookies
Shortbread Hearts
Ribbon Twists
Anise and Orange Cookies
Snowflake Cookies
Cuccidati
Spiced Fig Cookies
(Makes 24)
Dough:
2-1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into cubes
2 eggs
1 teaspoon vanilla extract
Water
Filling:
2 cups dried figs (light or dark)
1/2 cup raisins
1 cup walnuts
2 ounces bittersweet chocolate, coarsely chopped
1/3 cup honey
2 teaspoons grated orange zest
1/4 cup orange juice
1 teaspoon cinnamon
1/8 teaspoon ground cloves
Topping:
1 egg beaten with 1 tablespoon of water (eggwash)
Colored candy sprinkles
Alternate Topping:
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Colored candy sprinkles
To make the dough:
Put the flour, sugar, baking powder, and salt in the bowl of a food processor.
Pulse a few times to combine.
Add the butter and pulse until the mixture resembles coarse crumbs.
In a small bowl, combine the eggs and vanilla.
Add the egg mixture to the dry ingredients and blend.
Add a little water, a few drops at a time, until the dough starts to come together.
Gather the dough together, flatten into a disk, and wrap in plastic wrap.
Refrigerate for at least 1 hour.
To make the filling:
Process the figs, raisins, and walnuts in a food processor until finely chopped.
Transfer the mixture to a large bowl.
Stir in the remaining ingredients.
The filling can be refrigerated for up to 24 hours if not used immediately.
Preheat the oven to 375 degrees F.
Grease 2 baking sheets.
Divide the dough into 6 equal pieces.
On a lightly floured surface, roll each piece into a log about 10 inches long.
With a rolling pin, roll each log into a 12 x 3-inch rectangle. Trim the edges.
Spoon a 3/4-inch strip of the filling lengthwise in the center of the dough.
Brush the long edges of the dough with a little of the egg wash.
Lift up the long edges of the dough to enclose the filling and pinch to seal.
Turn the filled sausage of dough over so that the seam is on the bottom.
Cut the strip into 4 (3-inch) pieces.
With a sharp knife, cut 3/4-inch slits at 1/2-inch intervals in each piece.
Shape each piece into a crescent. The slits should open slightly to reveal the filling.
Place the cookies 1-inch apart on the prepared baking sheets.
Brush the cookies with egg wash and drizzle with candy sprinkles.
Bake for 20 minutes, or until golden brown.
Cool on wire racks.
To use the alternate topping:
Brush the pastries with the egg wash before baking but do not add the sprinkles.
In a bowl, whisk together the sugar and vanilla.
Add just enough milk to get a smooth icing consistency.
Brush the top of each cookie with some of the icing or dip the tops into the icing.
Drizzle with colored sprinkles.
Allow the icing to set before serving or storing.
Note:
If you are going to freeze the cookies, use the alternate topping method.
Thaw the cookies, then add the icing and colored sprinkles
You can make a simpler version of this cookie:
Roll out the dough and fill it with the fig filling.
Once the logs are formed, cut them into 1-inch sections rather than forming the crescents.
Bake following the directions above. Add icing and sprinkles.
Spiced Fig Cookies
(Makes 24)
Dough:
2-1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into cubes
2 eggs
1 teaspoon vanilla extract
Water
Filling:
2 cups dried figs (light or dark)
1/2 cup raisins
1 cup walnuts
2 ounces bittersweet chocolate, coarsely chopped
1/3 cup honey
2 teaspoons grated orange zest
1/4 cup orange juice
1 teaspoon cinnamon
1/8 teaspoon ground cloves
Topping:
1 egg beaten with 1 tablespoon of water (eggwash)
Colored candy sprinkles
Alternate Topping:
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Colored candy sprinkles
To make the dough:
Put the flour, sugar, baking powder, and salt in the bowl of a food processor.
Pulse a few times to combine.
Add the butter and pulse until the mixture resembles coarse crumbs.
In a small bowl, combine the eggs and vanilla.
Add the egg mixture to the dry ingredients and blend.
Add a little water, a few drops at a time, until the dough starts to come together.
Gather the dough together, flatten into a disk, and wrap in plastic wrap.
Refrigerate for at least 1 hour.
To make the filling:
Process the figs, raisins, and walnuts in a food processor until finely chopped.
Transfer the mixture to a large bowl.
Stir in the remaining ingredients.
The filling can be refrigerated for up to 24 hours if not used immediately.
Preheat the oven to 375 degrees F.
Grease 2 baking sheets.
Divide the dough into 6 equal pieces.
On a lightly floured surface, roll each piece into a log about 10 inches long.
With a rolling pin, roll each log into a 12 x 3-inch rectangle. Trim the edges.
Spoon a 3/4-inch strip of the filling lengthwise in the center of the dough.
Brush the long edges of the dough with a little of the egg wash.
Lift up the long edges of the dough to enclose the filling and pinch to seal.
Turn the filled sausage of dough over so that the seam is on the bottom.
Cut the strip into 4 (3-inch) pieces.
With a sharp knife, cut 3/4-inch slits at 1/2-inch intervals in each piece.
Shape each piece into a crescent. The slits should open slightly to reveal the filling.
Place the cookies 1-inch apart on the prepared baking sheets.
Brush the cookies with egg wash and drizzle with candy sprinkles.
Bake for 20 minutes, or until golden brown.
Cool on wire racks.
To use the alternate topping:
Brush the pastries with the egg wash before baking but do not add the sprinkles.
In a bowl, whisk together the sugar and vanilla.
Add just enough milk to get a smooth icing consistency.
Brush the top of each cookie with some of the icing or dip the tops into the icing.
Drizzle with colored sprinkles.
Allow the icing to set before serving or storing.
Note:
If you are going to freeze the cookies, use the alternate topping method.
Thaw the cookies, then add the icing and colored sprinkles
You can make a simpler version of this cookie:
Roll out the dough and fill it with the fig filling.
Once the logs are formed, cut them into 1-inch sections rather than forming the crescents.
Bake following the directions above. Add icing and sprinkles.
Amaretto Apricot Chews
(Makes about 50)
8 ounces unsalted butter, room temperature
3/4 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1 egg
1 tablespoon Amaretto or 1/2 teaspoon almond extract
1-1/4 cups flour
2 cups old-fashioned rolled oats
1 cup diced dried apricots
1/2 cup finely chopped almonds
Amaretto Icing:
2 cups confectioners’ sugar
1 tablespoon Amaretto or 1/2 teaspoon almond extract
2 to 4 tablespoons milk
To make the cookies:
Beat butter in a bowl with an electric mixer until smooth.
Add both sugars and baking soda. Beat until combined.
Add egg and Amaretto and beat until combined.
Beat in enough flour as you can until the dough starts to get very thick.
Then stir in the remaining flour with a wooden spoon.
Stir in the oats, apricots, and almonds.
Preheat the oven to 375 degrees F.
Drop the dough by rounded teaspoons onto an ungreased baking sheet.
Bake for 10 minutes or until golden brown.
Cool the cookies on the baking sheet for 1 minute.
Transfer the cookies to a wire rack to cool completely.
To make the Amaretto Icing:
In a bowl, stir together the confectioners’ sugar and Amartto.
Add enough milk to make an icing of drizzling consistency.
Drizzle the icing in a criss-cross fashion over the cookies.
(Makes about 50)
8 ounces unsalted butter, room temperature
3/4 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1 egg
1 tablespoon Amaretto or 1/2 teaspoon almond extract
1-1/4 cups flour
2 cups old-fashioned rolled oats
1 cup diced dried apricots
1/2 cup finely chopped almonds
Amaretto Icing:
2 cups confectioners’ sugar
1 tablespoon Amaretto or 1/2 teaspoon almond extract
2 to 4 tablespoons milk
To make the cookies:
Beat butter in a bowl with an electric mixer until smooth.
Add both sugars and baking soda. Beat until combined.
Add egg and Amaretto and beat until combined.
Beat in enough flour as you can until the dough starts to get very thick.
Then stir in the remaining flour with a wooden spoon.
Stir in the oats, apricots, and almonds.
Preheat the oven to 375 degrees F.
Drop the dough by rounded teaspoons onto an ungreased baking sheet.
Bake for 10 minutes or until golden brown.
Cool the cookies on the baking sheet for 1 minute.
Transfer the cookies to a wire rack to cool completely.
To make the Amaretto Icing:
In a bowl, stir together the confectioners’ sugar and Amartto.
Add enough milk to make an icing of drizzling consistency.
Drizzle the icing in a criss-cross fashion over the cookies.
Tart Shell Dough:
1/2 cup unsalted butter, room temperature
3 ounces cream cheese, room temperature
1 cup flour
Filling:
1 egg
1/2 cup sugar
1/2 cup almond paste, crumbled
1/4 cup coarsely chopped pistachios
24 pistachios for garnish (optional)
Chocolate Icing:
3 tablespoon butter, room temperature
1/2 teaspoon vanilla extract
1 cup confectioners’ sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon milk plus a little more
To make tart shells:
Beat butter and cream cheese in a bowl with an electric mixer to combine.
Add flour and beat until well blended.
Wrap the dough with plastic wrap and refrigerate for 1 hour.
Divide the dough into 24 equal pieces.
Roll each piece into a ball.
Press each ball against the bottom and up the sides of an ungreased 1-3/4 inch muffin pan.
Set aside.
To make the filling:
Beat egg, sugar, and almond paste in a small bowl until smooth.
Stir in chopped pistachios.
Fill each tart shell with a rounded teaspoon of filling.
Preheat oven to 325 degrees F.
Bake the tarts 25 to 30 minutes or until the tops are lightly browned.
Cool for 10 minutes in the muffin pan.
Remove tarts from pan and cool on wire racks.
To make the Chocolate Icing:
Beat the butter and vanilla in a small bowl with an electric mixer.
Sift the confectioners’ sugar and cocoa together to remove any lumps.
Add half of the sugar mixture to the butter and beat in.
Add 1 tablespoon of milk and remaining sugar mixture and beat well.
Add enough additional milk to make an icing of piping consistency.
To serve:
Put chocolate icing in a pastry bag with a star tip.
Press out a decorative star of icing on top of each tart.
Top each with a whole shelled pistachio.
Pistachio-Almond Tarts
(Makes 24 mini tart cookies)
(Makes 24 mini tart cookies)
Meringue Cookies
(Makes about 4 dozen)
(Makes about 4 dozen)
3 large egg whites
3/4 cup sugar
1/2 teaspoon vanilla extract
Optional: White sanding sugar
Preheat oven to 175 degrees F.
Line 2 baking sheets with parchment paper.
Put egg whites in the bowl of an electric mixer.
Beat with the whisk attachment until foamy.
Gradually add the sugar to the egg whites.
Mix on medium-high speed until stiff peaks form, 6 to 7 minutes.
Stir in vanilla.
Fit a pastry bag with a small opening star tip.
Fill the bag with some of the meringue.
Put a dab of the meringue under each corner of the parchment on the baking sheets.
This will prevent the paper from moving while you pipe the meringues onto it.
Pipe small (3/4-inch high) star shapes onto the prepared baking sheets.
Sprinkle sanding sugar over the cookies before baking, if desired.
Bake 1 hour and 40 minutes until the cookies are crisp but not browned.
Cool completely on baking sheets on wire racks.
Optional:
Melt 1/2 cup coarsely chopped bittersweet chocolate in a microwave until smooth.
Dip the bottom of each meringue into the chocolate and place on a greased baking sheet.
Allow the chocolate to set at room temperature or in the refrigerator.
Shortbread Hearts
(Makes 24-36 cookies)
This cookies are crisp and buttery.
You can use any shape (3 to 4 -inch) cookie cutter that you like.
The size of your cookie cutter will determine how many cookies this recipe will yield.
The cookies keep well for several weeks.
12 ounces unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla
3-1/2 cups flour
1/4 teaspoon salt
Decorating sugar or sprinkles
Preheat oven to 350 degrees F.
In an electric mixer bowl, cream together the butter and sugar.
Add the vanilla. Beat to combine.
Add the flour and salt.
Mix on low speed until the dough comes together.
Wrap the dough in wax paper or plastic wrap.
Refrigerate for 30 minutes.
On a lightly floured surface, roll the dough 1/2-inch thick.
Cut with a 2-1/2 to 3-inch heart-shaped cookie cutter.
Place the hearts on ungreased baking sheets.
Sprinkle the tops with decorating sugar or sprinkles.
Bake 20-25 minutes or until edges begin to brown.
Allow cookies to cool on wire racks.
(Makes 24-36 cookies)
This cookies are crisp and buttery.
You can use any shape (3 to 4 -inch) cookie cutter that you like.
The size of your cookie cutter will determine how many cookies this recipe will yield.
The cookies keep well for several weeks.
12 ounces unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla
3-1/2 cups flour
1/4 teaspoon salt
Decorating sugar or sprinkles
Preheat oven to 350 degrees F.
In an electric mixer bowl, cream together the butter and sugar.
Add the vanilla. Beat to combine.
Add the flour and salt.
Mix on low speed until the dough comes together.
Wrap the dough in wax paper or plastic wrap.
Refrigerate for 30 minutes.
On a lightly floured surface, roll the dough 1/2-inch thick.
Cut with a 2-1/2 to 3-inch heart-shaped cookie cutter.
Place the hearts on ungreased baking sheets.
Sprinkle the tops with decorating sugar or sprinkles.
Bake 20-25 minutes or until edges begin to brown.
Allow cookies to cool on wire racks.
Ribbon Twists
(Makes about 36 cookies)
(Makes about 36 cookies)
Pastry:
4 ounces butter, room temperature
3 ounces cream cheese, room temperature
1 egg yolk
1 cup flour
Filling:
2 tablespoons sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
1/4 cup apricot (or other flavor) preserves
Using an electric mixer, combine the butter and cream cheese until smooth.
Add the egg yolk and mix until incorporated.
Add the flour and beat just until combined.
Form dough into a disk, cover and refrigerate for 1 to 2 hours or overnight.
Preheat oven to 375 degrees F.
Line 2 cookie sheets with parchment paper.
In a small bowl, combine sugar, cinnamon, and walnuts. Set aside.
Divide the chilled dough in half.
Lightly flour a work surface.
Roll the dough into a rectangle about 20 x 6-inches.
Spread a thin layer of preserves on the dough.
Sprinkle half of the sugar mixture on top.
Take one of the long edges of the dough and fold to down to meet the other long side.
Gently press down on the dough to seal the top to the bottom.
Using a pastry cutter, cut the dough into strips 1/2-inch wide by 3 inches long.
Take the strip of filled dough and gently twist.
Place the twisted strips on the prepared baking sheets about 2 inches apart.
Repeat the procedure with the second half of dough.
Bake for 12 to 15 minutes, or until lightly browned.
Remove the baking sheets from the oven.
Allow the cookies to cool 10-15 minutes then transfer the cookies to wire racks to cool completely.
4 ounces butter, room temperature
3 ounces cream cheese, room temperature
1 egg yolk
1 cup flour
Filling:
2 tablespoons sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
1/4 cup apricot (or other flavor) preserves
Using an electric mixer, combine the butter and cream cheese until smooth.
Add the egg yolk and mix until incorporated.
Add the flour and beat just until combined.
Form dough into a disk, cover and refrigerate for 1 to 2 hours or overnight.
Preheat oven to 375 degrees F.
Line 2 cookie sheets with parchment paper.
In a small bowl, combine sugar, cinnamon, and walnuts. Set aside.
Divide the chilled dough in half.
Lightly flour a work surface.
Roll the dough into a rectangle about 20 x 6-inches.
Spread a thin layer of preserves on the dough.
Sprinkle half of the sugar mixture on top.
Take one of the long edges of the dough and fold to down to meet the other long side.
Gently press down on the dough to seal the top to the bottom.
Using a pastry cutter, cut the dough into strips 1/2-inch wide by 3 inches long.
Take the strip of filled dough and gently twist.
Place the twisted strips on the prepared baking sheets about 2 inches apart.
Repeat the procedure with the second half of dough.
Bake for 12 to 15 minutes, or until lightly browned.
Remove the baking sheets from the oven.
Allow the cookies to cool 10-15 minutes then transfer the cookies to wire racks to cool completely.
Anise and Orange Cookies
(Makes about 36 cookies)
Dough:
2-1/2 cups flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup sugar
1/2 cup olive oil
1/4 cup whole milk
Zest of 1 orange, finely grated
2 tablespoons orange juice
1-1/2 teaspoon anise extract
Icing:
1 cup confectioners’ sugar
1 tablespoon unsalted butter, room temperature
2 teaspoons orange juice
5 to 6 teaspoons whole milk
1/2 teaspoon anise extract
Colored sprinkles
To make the dough:
Combine the flour, baking powder, and salt in a large bowl.
In another bowl, combine the eggs and sugar.
With an electric mixer, beat until the eggs thicken and become pale, about 2 to 3 minutes.
Add the olive oil, zest, juice, and extract. Beat just to combine the ingredients.
Add half of the flour mixture and beat on low to blend.
Add the remaining flour and beat again. The dough will be soft and slightly sticky.
Cover the bowl and allow the dough to rest for 20 minutes.
Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
Roll teaspoons of dough into small balls about 1-inch in diameter.
Place the balls about 2 inches apart on the prepared baking sheets.
Bake 10 to 12 minutes, until the tops are lightly browned and have cracks.
The dough will almost double in size during baking.
Allow the cookies to cool for 5 minutes on the baking sheets.
Transfer the cookies to wire racks to cool completely.
To make the icing:
Combine the icing ingredients in a small bowl with an electric mixer.
Add more milk if necessary until the icing is the consistency of heavy cream.
Dip the tops of the cookies in the icing and set them on wire racks.
Dust them with the colored sprinkles.
These cookies are best if made a day ahead.
They will keep well at room temperature in a sealed container for several days.
(Makes about 36 cookies)
Dough:
2-1/2 cups flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup sugar
1/2 cup olive oil
1/4 cup whole milk
Zest of 1 orange, finely grated
2 tablespoons orange juice
1-1/2 teaspoon anise extract
Icing:
1 cup confectioners’ sugar
1 tablespoon unsalted butter, room temperature
2 teaspoons orange juice
5 to 6 teaspoons whole milk
1/2 teaspoon anise extract
Colored sprinkles
To make the dough:
Combine the flour, baking powder, and salt in a large bowl.
In another bowl, combine the eggs and sugar.
With an electric mixer, beat until the eggs thicken and become pale, about 2 to 3 minutes.
Add the olive oil, zest, juice, and extract. Beat just to combine the ingredients.
Add half of the flour mixture and beat on low to blend.
Add the remaining flour and beat again. The dough will be soft and slightly sticky.
Cover the bowl and allow the dough to rest for 20 minutes.
Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
Roll teaspoons of dough into small balls about 1-inch in diameter.
Place the balls about 2 inches apart on the prepared baking sheets.
Bake 10 to 12 minutes, until the tops are lightly browned and have cracks.
The dough will almost double in size during baking.
Allow the cookies to cool for 5 minutes on the baking sheets.
Transfer the cookies to wire racks to cool completely.
To make the icing:
Combine the icing ingredients in a small bowl with an electric mixer.
Add more milk if necessary until the icing is the consistency of heavy cream.
Dip the tops of the cookies in the icing and set them on wire racks.
Dust them with the colored sprinkles.
These cookies are best if made a day ahead.
They will keep well at room temperature in a sealed container for several days.
Snowflake Cookies
(Makes about 4 dozen)
(Makes about 4 dozen)
This is a favorite Christmas cookie at our house. It’s a good recipe for a cookie press.
You can make the cookies all white and add white sanding sugar for a snowflake look.
You may also add food coloring for a solid or multi-colored effect.
8 ounces butter, room temperature
3 ounces cream cheese, room temperature
3/4 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon grated orange zest
3 cups flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
Optional: Sanding or decorative sugar
Preheat oven to 350 degrees F.
In a bowl, combine the butter, cream cheese, and sugar until creamy.
Beat in the egg yolk, vanilla, and orange zest.
Add the flour, salt, and cinnamon and blend well.
Fill a cookie press with a portion of the dough.
Form the cookies on ungreased baking sheets.
Add decorative sugar, if desired.
Bake 12 to 15 minutes until set but not brown.
Transfer cookies to wire racks to cool.
To add color to the cookies:
Add a few drops of liquid or gel food coloring after the dough is formed.
Use a spoon to blend the color into the dough so that it forms a solid color.
You can separate the white dough into several pieces and use a different color for each.
Fill your cookie press and form the cookies on the baking sheets.
To make a multi-color cookie:
Divide your white dough almost in half making one piece slightly larger than the other.
The larger piece will remain white.
Separate the smaller piece into 2 to 3 pieces.
Blend a different food color into each piece.
Form a log with the white dough that is slightly smaller than the length and width of the cookie press.
Make strips of the colored dough and place 2 or 3 of them lengthwise onto the white dough.
Place the dough log into the cookie press and proceed to form the cookies.
Note: You want a larger portion of white dough to colored each time you fill the cookie press.
The white dough prevents the colors from mixing too much and creating muddy colors.
You can make the cookies all white and add white sanding sugar for a snowflake look.
You may also add food coloring for a solid or multi-colored effect.
8 ounces butter, room temperature
3 ounces cream cheese, room temperature
3/4 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon grated orange zest
3 cups flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
Optional: Sanding or decorative sugar
Preheat oven to 350 degrees F.
In a bowl, combine the butter, cream cheese, and sugar until creamy.
Beat in the egg yolk, vanilla, and orange zest.
Add the flour, salt, and cinnamon and blend well.
Fill a cookie press with a portion of the dough.
Form the cookies on ungreased baking sheets.
Add decorative sugar, if desired.
Bake 12 to 15 minutes until set but not brown.
Transfer cookies to wire racks to cool.
To add color to the cookies:
Add a few drops of liquid or gel food coloring after the dough is formed.
Use a spoon to blend the color into the dough so that it forms a solid color.
You can separate the white dough into several pieces and use a different color for each.
Fill your cookie press and form the cookies on the baking sheets.
To make a multi-color cookie:
Divide your white dough almost in half making one piece slightly larger than the other.
The larger piece will remain white.
Separate the smaller piece into 2 to 3 pieces.
Blend a different food color into each piece.
Form a log with the white dough that is slightly smaller than the length and width of the cookie press.
Make strips of the colored dough and place 2 or 3 of them lengthwise onto the white dough.
Place the dough log into the cookie press and proceed to form the cookies.
Note: You want a larger portion of white dough to colored each time you fill the cookie press.
The white dough prevents the colors from mixing too much and creating muddy colors.
| Butter bells are great for home bakers because your butter is always at room temperature so there's no waiting for refrigerated butter to soften |
