Sicilian Fig Cookies (Cuchidahti)

I always remember these around Christmas time at my aunt's house.  There were 6 sisters including my mother on my mother's side of the family.  Each one would make a variety of different baked goods and then when we met at holiday gatherings, they would all be exchanged for each other's goodies. Figs were used in many different recipes, and it brings back the most memories, here is just one of those recipes.

INGREDIENTS
1 lb of dried figs
1 lb of raisins
1 jar of honey
1 cup of walnuts
1 cup of almonds
Rind of lemon
Rind of orange
Sherry

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A meat grinder is best, using a blender can be a big mistake.  A food processor may also work.  Soak the figs in some water, and stew them for a few minutes to soften them. Chop nuts up fine in a nut chopper. Put a 1/2 cup of sherry and other ingredients into food proccessor a little at a time, and grind up (no need to add sherry during grinding if you use a meat chopper, you can add that later when you mix in the nuts).Remove from processor and put in large bowl, add nuts and mix well. Add more sherry as needed as to not have mixture too dry. A medium to dry consistency is what to look for. Put in a covered plastic container and store in refrigerator. This can be stored for up to a year. Add a teaspoon of sherry to mixture once a month to keep fermented.

You can use this filling for the italian cookies. Just flatten a small piece of dough and put a teaspoon. of filling on it and fold sides up and pinch closed. Bake the same as for the plain cookies. And decorate or leave plain.

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