For the holidays: Recipe for Cuccidati -- Italian (Sicilian) Fig Newtons

[Pronounced KOO-chee-daa-tee]

DOUGH

1/3 cup  sugar
½ cup  butter, softened
1 large egg
¼ tsp each  vanilla extract and anise extract
1/3 cup  cream
½ tsp  salt
1-1/2 tsp  baking powder
2-1/4 cups  flour, plus additional flour for board

FILLING

1 cup  dried figs (remove stems)
1/3 cup each  dried apricots, dates
1/3 cup each  walnuts, pecans, and toasted almonds
¼ cup  honey
½ cup  lemon juice (or orange juice)
½ tsp each  vanilla extract and anise extract
1 tsp  ground cinnamon
½ tbsp  amaretto liqueur, or brandy, or cognac [OPTIONAL]
1 small orange, peeled, cut into wedges [OPTIONAL]
Grated rind of lemon, enough for zest

ICING  [Optional]

½ cup  powdered sugar
¼ cup  lemon juice

1.  Make pastry dough.

In a large bowl place flour, sugar, butter cut up in small cubes, and the other dry ingredients.  Add the cream and a beaten egg, along with vanilla extract and anise extract.  Blend to a soft  dough.  Small butter lumps are OK.

Divide dough into three balls.  Roll each portion into an approximate 5- by 15-inch rectangle – about medium thickness, not too thick or thin.

Place each rolled section on wax paper or parchment paper and place each layer on top of the other and lay them on a pan/baking dish/or platter.  Refrigerate for approximately 8 hours or overnight.

2.  Make filling.

Put the figs, apricots, dates , and orange wedges in a mixer/blender and mix them up.  Add the nuts to the blender and continue mixing, adding the juice, extracts, honey, and liqueur.  Work up to a good, smooth texture.  Add the grated rind of a lemon as the final step.

Place in a bowl and refrigerate for approximately 8 hours or overnight.

3.  Spread.

Remove from refrigerator.  Divide the filling into thirds.  Leaving the dough on the parchment paper lay flat on table and take one portion of the filling and spread it down the middle of the dough lengthwise.  Using the parchment paper, fold the dough over half covering the spread.  Now fold the other half of the dough using the parchment paper to cover the spread.  Pinch the dough to seal the entire length.  Turn the packet over so the seal is down and remove from the parchment paper and place on a baking sheet.

Do the same with the other two portions of the filling.  Place them on the same baking sheet leaving a little room between each length.

4.  Bake.

Place in pre-heated oven, 350OF for approximately 15 to 25 minutes, until slightly browned.  Remove from the oven and cool on a rack.

5.  Icing.

Icing is optional.  Stir powdered sugar with lemon juice in a bowl to a thick consistency until smooth.  Spread on the cookies when they are cooled to the thickness you desire.  You can add muti-colored sprinkles if you want.