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  • Cucidati and Sesame Cookies
    Recipe contributed by Angela Pagano
      Dough Ingredients
    • 3-1/2 cups unsifted Gold Medal flour
    • 2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 - 14 ounce can sweetened condensed milk
    • 1 - 1/2 sticks butter or margarine
    • 2 eggs
    • 1 tablespoon vanilla

      Fig Filling
    • 2 pound figs
    • 1 cup dates
    • 1 cup raisins
    • 1 cup candied fruit peel
    • 1/2 cup sugar
    • 1/2 cup honey or dark corn syrup
    • 1/2 cup candied pineapple
    • 1/2 cup candied papaya
    • 1/2 cup rum or brandy
    • 1 cup chopped walnuts
    • 1/2 cup sliced almonds
    • 1 tablespoon cinnamon
    • 1 teaspoon allspice
    Combine flour, baking powder and salt. In Kitchen Aid or other mixer, mix butter, condensed milk, vanilla and eggs. Chill 2 hours. Roll out, fill with filling and bake at 325 degrees for 25 to 30 minutes on greased cookie sheets. Double this recipe for large bowl of fig filling. For sesame cookies, take small pieces of dough and form into sausage shapes and roll in sesame seeds. Bake at 350 degrees for 10 to 12 minutes on greased cookie sheets.

    Put all dried fruit in Teflon saucepan with 1 quart water and let it come to a boil. Lower heat to simmer and stir, watching carefully that it doesn't scorch. It takes about 1 hour. When fruit is soft and water is absorbed, cool fruit and grind in food processor. Pour into a bowl and season with cinnamon and allspice. Add honey and sugar and rum and nuts. You can put nuts through food processor but I like to give the cookies some texture. Store in refrigerator in a covered container until ready to bake.

    After cookies have cooled, melt one can of plain vanilla frosting in microwave for a few seconds and frost cookies with pastry brush and sprinkle with red and green sprinkles.

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