Italian Fig Cookies II Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Dec. 21, 2006
A very unique cookie! I really enjoyed the rich flavor of the filling. Instead of doing bars, I cut 3" circles, spooned the filling in the center and folded the pastry dough over, sealing the edges.
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Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA
Living In: Indianapolis, Indiana, USA

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Reviewed: Oct. 23, 2006
Wonderful recipe! Thank you so much! My fiancé and I loved them so much. Rolling pastry part was little bit difficult for me because I was impatience, couldn’t wait until dough became cold enough (it was sticky). I accidentally cut pastry 2*3, although those bite-sized-cookies were good for share with friends. This became one of my favorite cookie recipes!
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Photo by Misako

Cooking Level: Intermediate

Home Town: Yokohama, Kanagawa, Japan
Living In: Lilliwaup, Washington, USA

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Reviewed: Mar. 20, 2006
This was a great recipe. The cookies are a lot like the ones my grandmother made. Goes back a long way I am 70 years YOUNG!!!
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Reviewed: Mar. 2, 2006
These cookies were definitely distinctive and the pastry was one of the most successful recipes I've found. I made these to take to a dinner party and to a funeral. Several of the guests at the dinner party ate half. The guests at the funeral said that it was the best "fig newton" they'd ever tasted. I didn't personally think this recipe was worth the amount of effort it entailed, but I love figs so much that it was a nice treat. Also, the cinnamon and pepper really is delicious "right out of the oven" but is hardly discernable at room temperature. I served these without the glaze, but if I make these again I will try the glaze to see if they're more of a hit.
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Cooking Level: Expert

Home Town: Provo, Utah, USA
Living In: Cedar City, Utah, USA

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Reviewed: Mar. 19, 2005
This was a fantastic recipe. My sicilian grandmother and great aunts would always make fig cookies at Christmas time, but I don't have their recipes. I have been on the search to find one comparable. This isn't like my Grandma's, but it is really good. My husband loved them. Funny, when it said "snip" on the recipe, I actually took scissors, and "snipped" the dough to give them a slotted look. I didn't know that it meant to pinch the dough. I thought the slotted look was neat though.
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Photo by SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Feb. 8, 2004
Made these on a whim when figs were lying around and they are GREAT. The pastry is wonderful and flaky, could use it for other recipes, and the filling is sweet & chewy. Nothing is hard to do, the dough did not stick to the board (with a bit of flour). For anyone who does not know, the direction "snip" in step 4 means to pinch the ends together, my sister tells me. They baked great in 20 minutes and tasted delicious _without_ any icing (I didn't put any on at all).
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Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 4, 2003
This recipe produces a delicious variation of the classical Sicilian fig cookie known as ( il )cuccidato . The plural form is ( i ) cuccidati . Typically the cuccidato is not curved but is formed by cutting 2-3 inch segments from the baked 18"-long fig-mixture stuffed pastry . The festive nature of the cuccidati ( normally served only during the Christmas Holiday ) can be enhanced by adding colorful sprinkles to the frosting mentioned in this recipe .
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Home Town: Pittsford, New York, USA

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