Cuccidati Cookies with Zuccata Filling
A unique twist on traditional Sicilian fig cookies, this cuccidati cookie variation is filled with zuccata (cucuzza squash jam) and chocolate chips. A must try for your holiday cookie tray!
Servings 32 cookies
Calories 134kcal
Ingredients
- 1½ cups zuccata jam
- 2¼ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter cold, cut into cubes
- 2 large eggs
- 1-2 tbsp. milk
- ¾ tsp cinnamon
- ½ cup dark chocolate chips
- powdered sugar for serving (optional)
Instructions
Prepare the dough
- In the bowl of your food processor combine the flour; sugar; baking powder and salt.
- Add the butter (cold and cut into cubes) and pulse until it is fully incorporated in the flour.
- Stir in the eggs and process to incorporate them.
- With the motor running on slow speed, add milk, 1 tablespoon at a time (as needed) until a dough takes shape. It will wrap itself around the blade.
- Scrape it onto your counter and knead it to shape into a smooth disc. Wrap well and refrigerate for one hour.
- Meanwhile, stir cinnamon and zuccata in a bowl.
To assemble
- Line two baking sheets with parchment paper and preheat oven to 350 degrees F.
- Divide the dough in half. Keep the unused portion wrapped.
- Lightly flour your work surface and roll out the dough into roughly a 18 inch X 5 inch rectangle. A bench scraper is quite useful at this step.To facilitate this task, you may also opt to roll out the dough between two sheets of floured parchment paper.
- Spread half of the zuccata in the center of the dough. Top with half of the chocolate chips.
- Wrap the dough around the filling. It is ok if there are cracks in the dough at this point.
- Cut into one inch pieces and place seam side down on the prepared baking sheets. Repeat with the remaining dough.
- Bake for 18-20 minutes until the cookies are golden brown underneath. Transfer to a wire rack and let cool completely before dusting with powdered sugar (optional).
Notes
Substitutions and Variations
-If you don't have zuccata on hand, use the fig filling instead.
-Alternately, fill the cuccidati with jam of your choice.
-Try replacing the chocolate chips with chopped nuts of your choice. Can the dough be prepared without a food processor? Yes it can! Combine all dry ingredients in a large bowl. Cut in the butter with your fingers or pastry cutter. Stir in the eggs and milk, 1 tbsp. at a time until a soft dough is formed. Proceed as outlined in the recipe. Storage Keep in a sealed container at room temperature for up to 1 week. To freeze Freeze cookies in a well sealed container separating layers of cookies with wax paper or parchment paper for up to 3 months. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
-Alternately, fill the cuccidati with jam of your choice.
-Try replacing the chocolate chips with chopped nuts of your choice. Can the dough be prepared without a food processor? Yes it can! Combine all dry ingredients in a large bowl. Cut in the butter with your fingers or pastry cutter. Stir in the eggs and milk, 1 tbsp. at a time until a soft dough is formed. Proceed as outlined in the recipe. Storage Keep in a sealed container at room temperature for up to 1 week. To freeze Freeze cookies in a well sealed container separating layers of cookies with wax paper or parchment paper for up to 3 months. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Nutrition
Calories: 134kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 72mg | Potassium: 71mg | Fiber: 1g | Sugar: 12g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg