Cujidatta Cookie Recipe

5 from 1 vote

Cujidatta Cookie Recipe

This traditional Sicilian cookie is full of dried fruits and nuts and spices remind you of the holidays. This Italian cookie is on every Christmas cookie tray!

Course Dessert

Cuisine Italian

Keyword baking, cookies, Cujidatta Cookie, fruit, holiday cookies, nuts, Sicilian dessert, traditional cookie

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 340kcal

Author Kelly Pugliano

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

Get Recipe Ingredients

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.

Nutrition