Italian Cujidatta Cookies #IntnlCookies

Today’s Coffee Talk post is all about the International Cookie Exchange with a group of food bloggers wanting to share some of their favorite family recipes for holiday cookie treats. I mean what goes better with coffee than a few tasty cookies, right? Go pour a nice cup of joe and join me as we travel to my Italian roots and taste Sicilian Cujidatta Cookies. 

I wrote the story behind this family cookie recipe back in 2010, however, I did not include any pictures. When searching through my archives, I thought I would have a ton of stock photos, but guess what? Only a handful emerged, I think because Cujidatta are so time consuming, I am too exhausted to take the camera out to give them a time to shine!

I guess Cujidatta cookies are meant to be eaten rather than pose for a photo. Even though they are a pain, the fact this little taste of the past brings so much joy to my father and his cousin, means I will continue to make them.

Here is the story behind the cujidatta cookies and recipe to follow. Enjoy!

The Recipe:

3 lb. (9 cups) Flour

1-1/4 lb. (2-1/2 cups) melted Crisco

1-1/2 Cups sugar

1 Tbsp Baking powder (heaping)

1-1/2 Cups milk

On stove, melt sugar and milk together.

Add to flour, crisco and baking powder. 

Dough should be pliable and easy to handle.

Filling:

1/2 lb. each (or 1-3/4 Cups), chopped

*Filberts

*Walnuts

*Almonds (toasted)

1lb. (2-3/4 Cups) Dark raisins

1/2 lb. Light raisins

1 small jar of Sour Cherry Jelly

1/2 tsp. ground cloves

1/2 tsp. cinnamon

Mix all filling ingredients together and set aside.

From dough ball, pull a ping-pong ball sized piece. Shape and roll about an 1? thick disc between plastic wrap. Fill carefully with about Tablespoon of filling mixture. Fold over to one side to cover filling and seal. This should take on a crescent moon shape.

Bake in a preheated 350? oven on ungreased cookie sheet for 15 minutes.

Cool on rack.

Icing:

1/2 Cup powdered sugar, melted in 3/4 Cup water. Add enough water to mix to hold together, not too watery.  Dip top of cookie into icing and let set.

Print

Italian Cujidatta Cookies

Prep 10 mins

Cook 15 mins

Total 25 mins

Author Kelly Pugliano | Eat Picks®

Sicilian Family Recipe for Cujidatta cookies like my great grandmother used to make! Full of nuts and fruit and wrapped in basic dough, these cookies are perfect to enjoy with coffee.

Ingredients

• Dough:
• 3 lb. (9 cups) Flour
• 1-1/4 lb. (2-1/2 cups) melted Crisco
• 1-1/2 Cups sugar
• 1 Tbsp Baking powder (heaping)
• 1-1/2 Cups milk
• Filling:
• 1/2 lb. each (or 1-3/4 Cups), chopped
• *Filberts
• *Walnuts
• *Almonds (toasted)
• 1lb. (2-3/4 Cups) Dark raisins
• 1/2 lb. Light raisins
• 1 small jar of Sour Cherry Jelly
• 1/2 tsp. ground cloves
• 1/2 tsp. cinnamon
• Mix all filling ingredients together and set aside.
• Icing:
• 1/2 Cup powdered sugar, melted in 3/4 Cup water.
• Add enough water to mix to hold together, not too watery.
• Dip top of cookie into icing and let set.

Instructions

1. Dough:
2. On stove, melt sugar and milk together.
3. Add to flour, crisco and baking powder.
4. Dough should be pliable and easy to handle.
5. From large dough ball.
6. Pull a ping-pong ball sized piece.
7. Shape and roll about an 1? thick disc between plastic wrap.
8. Fill carefully with about Tablespoon of filling mixture.
9. Fold over to one side to cover filling and seal.
10. This should take on a crescent moon shape.
11. Bake in a preheated 350? oven on ungreased cookie sheet for 15 minutes.
12. Cool on rack.

Courses Cookie

There are so many wonderful recipes being shared with this cookie exchange! Here are the links to participating bloggers. I can’t wait to check them out to see if there is a recipe I want to try!

Welcome to the International Cookie Exchange hosted
by Sarah from Curious Cuisiniere
and Camilla from Culinary
Adventures with Camilla.