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Italian Fig Cookies (Cuccidati)

Italian Fig Cookies (Cuccidati)

Italian Fig Cookies (Cuccidati)

Italian Fig Cookies (Cuccidati)
4.8 rating based on 12,345 ratings
4.8/5 (5)
Course: Filled Cookies



An Italian cookie stuffed with a fig, orange, apple, nut and spice mixture. Like a homemade Fig Newton. This makes a large recipe…it can easily be halved.


  • For the dough:
  • 2 cups solid vegetable shortening

  • 3 cups granulated sugar

  • 6 large eggs

  • 8 cups all-purpose flour

  • 7 teaspoons baking powder

  • 2 tablespoons vanilla extract

  • pinch salt

  • milk

  • For the filling:
  • 4 pounds figs

  • 1 pound raisins

  • 2 teaspoons ground cinnamon

  • 1/2 cup granulated sugar

  • 1 whole orange (with peel)

  • 1 small apple

  • 1 1/2 cups chopped pecans

  • For decorations
  • 1 recipe Powdered Sugar Icing (optional)

  • sprinkles (optional)


  • Make the dough:
  • To make dough, cream sugar and shortening: add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. If this seems dry, add one tablespoon of milk at a time until you have a workable consistency.
  • Make the filling:
  • Cut up figs, orange, and apple into small pieces, mix well, then pass through a food mill or grinder (if you don’t have a food mill, use a food processor). Mix in the spices and chopped nuts by hand.
  • Assemble and bake:
  • Preheat oven to 375 F (190 C). On a floured board or between two sheets of waxed paper, roll out portions of dough a little more than 1/8 inch thickness. Top with a line of fig mixture. Wrap dough over mixture, sealing figs inside dough, to make a long flat tube of uniform width and uniform thickness. Slice this log into the desired cookie size. Bake on ungreased cookie sheet for 10-15 minutes or until golden. Remove to wire racks to cool completely. If desired, when cool, prepare Powdered Sugar Icing, ice the cookies and top with sprinkles


  • Photo by Gagz135 under Creative Commons license.


Name & Location
(example: Sue in LA)
I am 80% Italian and I have had real Italian cooking and cookies and this is pretty good in comparison--overall-its was a good recipe-I wanted to try a new one and it was a good expierience I do not think that I would make this certain recipe again. I think that I will stick to the original italian one in my family.
- Angis Di Risio in NY 
Good but Mom's was better. Leave out the nuts and apple add 1 lemon, rest of recipe remains the same except add 1/4 cup red wine and 1/2 tsp black pepper.
- Tom Cordaro in ,ny 14616 
I have tried this fig cookie and it is the closest cookie to my grandmothers fig pocket cookie that I have tasted. My family immigrated from the southern part of Italy, Bari to be exact and this cookie is the best. Enjoy!
- Ann M. in NJ 
I would make this recipe again because they taste so good. It is the same one my mom and grandmother and aunts made when I was young and they split the cookies between themselves. They put in a little whiskie and they added dates, which is fine without dates. It is fairly easy to make and you could also use a food processor. It is the best Christmas cookie recipe ever!!
- Marianne Jensen in Colorado Springs
Have made these for years and has become a family favorite! Is fairly time consuming (we triple the batch)but delicious.
- Keri in Louisiana
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