Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup chopped dates
- 1/2 cup chopped dried figs
- 1/2 cup chopped candied orange peel
- 1/2 cup raisins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup confectioners’ sugar, for rolling
Special Equipment Needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. With the mixer on low speed, gradually add the flour mixture and mix until just combined.
5. Stir in the walnuts, dates, figs, orange peel, raisins, and chocolate chips.
6. Drop the dough by rounded teaspoonfuls onto the prepared baking sheets, about 2 inches apart.
7. Bake for 12 to 15 minutes, until the edges are lightly golden.
8. Let the cookies cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.
9. Roll the cooled cookies in the confectioners’ sugar.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F (175°C)
Serving Size: Makes about 3 dozen cookies
Nutritional Information (per cookie):
Calories: 140
Fat: 6 g
Carbohydrates: 19 g
Protein: 2 g
Substitutions for Ingredients:
- For the butter, you can use vegan butter or margarine.
- For the walnuts, you can use any type of nut you prefer.
- For the dates, figs, and orange peel, you can use any type of dried fruit.
- For the raisins, you can use any type of dried fruit or even chocolate chips.
Variations:
- For a spicier cookie, add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the flour mixture.
- For a sweeter cookie, add 1/4 cup of brown sugar to the butter and sugar mixture.
- For a crunchier cookie, add 1/2 cup of chopped almonds or pecans to the dough.
Tips and Tricks:
- Make sure to use softened butter, not melted butter, for the best texture.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before rolling into balls.
- For a more even baking, rotate the baking sheets halfway through the baking time.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
Reheat the cookies in a 350°F (175°C) oven for 5 minutes.
Presentation Ideas:
- Place the cookies in a decorative tin or box for a nice gift.
- Arrange the cookies on a platter for a party.
Garnishes:
- Sprinkle the cookies with chopped nuts or chocolate chips for a decorative touch.
- Drizzle the cookies with melted chocolate for a decadent finish.
Pairings:
- Serve the cookies with a cup of coffee or tea.
- Enjoy the cookies with a scoop of ice cream for a delicious dessert.
Suggested Side Dishes:
- Serve the cookies with a glass of cold milk.
- Enjoy the cookies with a bowl of fresh fruit.
Troubleshooting Advice:
- If the cookies spread too much while baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a few tablespoons of milk to the dough.
Food Safety Advice:
- Store the cookies in an airtight container at room temperature for up to 1 week.
- Do not leave the cookies out at room temperature for more than 2 hours.
Food History:
Cu ciddati cookies are a traditional Italian cookie that originated in Sicily. The cookies are usually made around the holidays and are filled with dried fruits and nuts.
Flavor Profiles:
These cookies have a sweet and nutty flavor with hints of citrus from the candied orange peel.
Serving Suggestions:
- Serve the cookies as an after-dinner treat.
- Enjoy the cookies with a cup of coffee or tea.
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Region: Italian