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Cujidatta Cookie Recipe
Course
Dessert
Cuisine
Italian
Author
Kelly Pugliano | Eat PicksĀ®
Ingredients
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
1
lb.
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
Instructions
For dough:
On stove, melt sugar and milk together.
Add to flour, crisco and baking powder.
Dough should be pliable and easy to handle.
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:
/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.