Cuccidati (Sicilian Fig Cookies)

These festive cookies are always part of Mary Ann Esposito’s Italian Christmas cookie tray.

These traditional Sicilian cookies are stuffed with a spiced dried fruit mixture, glazed, and topped with rainbow sprinkles. Mary Ann Esposito

Makes 24 cookies

For the dough

• 2 1/4 cups unbleached all-purpose flour
• 1/3 cup sugar
• 1/4 teaspoon baking powder
• 1/2 cup frozen unsalted butter, grated
• 1/2 cup milk
• 1 egg, slightly beaten

For the filling

• 1 1/2 cups dried figs, stemmed, soaked in hot water for 15 minutes, drained, and cut into pieces
• 3/4 cup golden raisins
• 1/4 cup slivered almonds
• 1/4 cup orange marmalade
• 1/4 teaspoon ground cinnamon
• Pinch of black pepper
• Grated zest of 1 large orange

For the glaze

• 1 2/3 cups confectioners’ sugar
• Juice of 1 large orange
• 1 tablespoon fiori di Sicilia extract or almond extract
• Colored sprinkles

Make the dough: In a large mixing bowl, combine flour, sugar, and baking powder. Cut in the butter until mixture resembles small peas. Stir in the milk and egg until the dough comes together.