Cucidati: Italian Fig Cookies

When I was younger, I would spend the weekend at my Aunt Clem's house. On Saturday, she, my grandmother, and I would make fillings and various dough recipes. We'd eat something amazing for dinner (braciole, eggplant parmesan, etc.) and then go to bed early. On Sunday, we'd make cookies for hours. I'd watch these women move so quickly though each recipe, chatting and sharing family stories. Eight years ago, I lost these two ladies within days of one another, and I never quite had the same excitement for making cookies since then. However, those days gave me such wonderful memories that I decided that I needed to make new memories over those same recipes for my little girl.

Yesterday, we started a new tradition. Over laughter, coffee, microbrews, pizza and wings, popcorn and countless Christmas specials on the DVR, we spent the day with our dear, dear friends and their children making cookies and creating memories. The kids helped with every step - mixing ingredients, adding the filling, and grabbing cookies to much as soon as they came out of the oven.

Below is the recipe my aunt and grandmother used every year. If the recipe seems like it was scribbled down by two ladies that didn't need directions because it was part of who they were to simply make them from memory, it is.


You need:

For the dough -
2 c. melted Crisco
2 c. sugar
8 eggs
2 tsp. lemon flavor
2 tsp. vanilla flavor
12 tsp. baking powder
1 c. milk
12 cups flour

Mix wet ingredients, carefully adding the melted Crisco to the mix without scrambling the eggs. Add to dry ingredients. Mix until just incorporated. Don't over mix! Chill for 1 hour in the refrigerator.

For the filling -
3 lbs. Mission or Calmyrna figs, chopped and cooked
1 box golden raisins, cooked
1 lb walnuts, chopped finely
2 tsp chopped orange peel
1 tbsp. orange flavor
1 tbsp. cinnamon
1/2 tbsp. black pepper
12 ounces chocolate chips
1/3 c. dark molasses

Mix all ingredients.

Once the filling is cooled and the dough is chilled, roll out and cut the dough into rectangles, about 3-4 inches in width and 12 inches in length. Place the filling in the center of the dough, shaping the filling into a log that runs lengthwise in the center of the dough. Fold the dough lengthwise over the filling, pressing the dough closed at the seam. Cut into 1 inch cookies. Place on cookie sheet and bake for 20-25 minutes at 350 degrees.

Slow Cooker Vegetarian Chili with Sweet Potatoes

I was looking for something to have ready at home when we got back from cookie day with our dear friends. This recipe requires very little prep and is very tasty. It's the perfect dish for cold winter nights!

You need:

1 red onion, chopped
1 bell pepper, chopped
4 garlic cloves, chopped
1 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. unsweetened cocoa powder
1/4 tsp. ground cinnamon
1 tsp. salt
1/4 tsp. black pepper
1 28-oz. can fire-roasted diced tomatoes
1 15.5-oz can black beans
1 15.5-oz can kidney beans
1 medium sweet potato, peeled and cut into 1/2 inch pieces
1 c. water

Combine all ingredients in slow cooker. Cook for 7-8 hours on low or 4-5 hours on high. Top with sour cream, scallions, radishes, or tortilla chips, if desired.

Peppermint Fudge

This recipe comes from Nestle Toll House. I found it last year, and it has saved me tons of time during the holidays. Rather than trying to make countless cookie gifts for friends and neighbors (in my absurdly small kitchen), I can give everyone fudge and it takes SO LITTLE TIME! One batch makes about 60 pieces of fudge, if you cut them in reasonably small pieces. I make five batches!

You need:

1 2/3 c. sugar
2/3 c. evaporated milk
2 tbsp. butter
1/4 tsp. salt
2 c. mini marshmallows
1 1/2 c. chocolate chips
1/2 tsp. vanilla extract
1/4 tsp. peppermint extract
1/4 c. crushed peppermint candies


Line a rectangular baking pan with foil, or stop by the dollar store and pick up the 2-packs of 13 x 9 foil pans (not very environmental, but the fudge pops right out and makes it so much easier to cut later!) In a large dutch oven, combine sugar, evaporated milk, butter, and salt. Bring to a full rolling boil, then cook for 4-5 minutes STIRRING CONSTANTLY. Remove from heat and add marshmallows, chocolate chips, and extracts. Stir until marshmallows are melted. Pour into pan and cool for one minutes. Sprinkle with candies and press gently into fudge. Refrigerate for 2 hours and then pop out of pan and cut into squares.

Pear Puree

Traditionally, baby pear puree is made with a softer pear, such as a bartlett pear. However, I was at Farmers and Artisans the other day and they had just gotten in some of the most beautiful bosc pears from Blackman Farms. I love bosc pears. The problem is that boscs are a sharper pear and can be grainy. I solved the problem by leaving them for an entire week on the counter in a paper bag. They ripened so well, almost turning the color of a bartlett pear! The result was delicious. I actually ate a little of the puree when I was done. It was SO GOOD!!

You need:

12 pears, ripened, quartered, and cored


Bring 1 inch water to boil in a pot. Put pears in a steamer basket, set in pot, and steam until tender when pierced with the tip of a knife, 7-10 minutes. Let cool and scrape flesh from skins. Puree pears in a food processor until smooth. As baby gets older, add baby's cereal to thicken this liquidy puree, if desired. Refrigerate for up to three days or freeze for up to three months.

Winter Squash Puree

I had to take advantage of the bounty of winter squash during the last days of the farmers' market. Although you can use this recipe for any number of winter squashes, including pumpkin, I used butternut squash.

You need:

Winter squash, about 1 1/2 lbs.

Preheat oven to 350 degrees F. Wash the outside of the squash very well with light dish soap (a biodegradable, all natural soap works best). With a heavy, sharp knife, cut squash in half. Scrape out seeds and fibrous strings. Put squash, cut side down, in a baking pan. Pour water into pan to come 1/4 inch up the sides of the squash. Roast until tender when pierced by a fork, 45 minutes to an hour, depending on size. Let cool. Scoop out flesh and puree in a food processor until smooth. Add water, breast milk (or formula) to thin squash to a consistency your baby can handle. Store in refrigerator for up to 3 days or freeze for up to three months.