There’s something truly enchanting about baking a batch of Italian prune cookies. Known as “cucidati” or “buccellati” in different regions of Italy, these delectable treats are steeped in tradition.
Filled with a sweet prune mixture that perfectly complements the tender, buttery dough, these cookies are a delight to both make and eat.
Each time I bake these cookies, I’m transported back to my grandmother’s kitchen, where the warm aroma of cinnamon, honey, and prunes filled the air.
Whether you’re baking these cookies for a holiday celebration, to share with friends, or simply to enjoy with a cup of coffee, this guide will walk you through the entire process.
You’re going to love how easy and satisfying these Italian prune cookies are to make!
Ingredients for Italian Prune Cookies
Before diving into the recipe, it’s essential to gather all the necessary ingredients. This straightforward recipe calls for common pantry staples, with prunes as the star of the show.
For the Dough:
- 3 cups all-purpose flour: The base of the cookies, providing a sturdy yet tender structure.
- 1/2 cup granulated sugar: Adds just the right amount of sweetness to balance the filling.
- 1 teaspoon baking powder: Lightens the dough, giving the cookies a delicate, soft texture.
- 1/2 teaspoon salt: Enhances the flavors in the dough.
- 1 cup unsalted butter, chilled and cut into small pieces: Key to achieving a flaky, melt-in-your-mouth texture.
- 2 large eggs: Bind the ingredients together, adding moisture and richness.
- 1 teaspoon vanilla extract: Imparts a warm, inviting aroma that makes these cookies irresistible.
For the Prune Filling:
- 2 cups pitted prunes: Naturally sweet and chewy, prunes are the heart of this recipe.
- 1/4 cup honey: Enhances the sweetness with a floral note that complements the prunes.
- 1 teaspoon ground cinnamon: Adds warmth and depth to the filling.
- 1/2 teaspoon ground nutmeg: A subtle spice that perfectly complements the prunes.
- 1/4 cup orange juice: Brightens the filling with a hint of citrus, balancing the prunes’ richness.
Step-by-Step Instructions for Italian Prune Cookies
With all the ingredients ready, let’s dive into the process. This recipe is broken down into two main parts: preparing the prune filling and making the dough. Each step is simple, and I’ll guide you through it to ensure your cookies turn out perfectly.
Step 1: Prepare the Prune Filling
Chop the Prunes: Start by finely chopping the prunes. You can do this by hand for a more rustic texture or use a food processor for a smoother filling. Either way, the prunes should be small enough to create a cohesive mixture that stays neatly tucked inside the dough.
Cook the Filling: Next, combine the chopped prunes, honey, ground cinnamon, nutmeg, and orange juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the prunes soften and the mixture thickens, about 10 minutes. The orange juice should mostly be absorbed, leaving you with a sticky, sweet filling that smells divine.
Cool the Filling: After the filling has thickened, remove it from the heat and let it cool completely. Cooling is essential as it allows the filling to set, making it easier to work with when assembling the cookies. This is a great time to tidy up your workspace or take a quick break with a cup of tea.
Step 2: Make the Dough
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This step ensures that all the dry ingredients are evenly distributed, which is key for a consistent dough.
Incorporate Butter: Then, add the chilled butter pieces to the flour mixture. Using a pastry cutter, or your fingertips if you’re feeling hands-on, work the butter into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter cold—this is what gives the dough its flaky, tender texture.
Add Eggs and Vanilla: In a small bowl, whisk the eggs and vanilla extract together. Pour this mixture into the flour and butter mixture, stirring with a fork until the dough begins to come together. Don’t worry if it looks a bit shaggy at this point; it will come together nicely in the next step.
Form the Dough: Turn the dough out onto a lightly floured surface and knead gently until it forms a smooth ball. Be careful not to overwork the dough, as this can make the cookies tough. Once the dough is smooth, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough makes it easier to roll out and prevents it from shrinking during baking.
Step 3: Assemble the Cookies
Roll Out the Dough: Before you begin assembling the cookies, preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a rolling pin to ensure an even thickness throughout. If the dough becomes too soft to work with, just pop it back in the refrigerator for a few minutes.
Cut and Fill: Using a round cookie cutter or a glass, cut out circles from the rolled dough. Place about a teaspoon of the prune filling in the center of each circle. Be careful not to overfill—remember, a little goes a long way!
Fold and Seal: Fold each dough circle in half, enclosing the filling, and press the edges together to seal. For a decorative touch, you can crimp the edges with a fork or gently pinch them to create a scalloped edge. Make sure the cookies are well-sealed to prevent the filling from leaking out during baking.
Bake the Cookies: Arrange the filled cookies on a parchment-lined baking sheet, spacing them about an inch apart. Bake for 15 to 18 minutes, or until the edges are golden brown. Watching the cookies transform in the oven is so satisfying, especially as they turn a perfect golden hue.
Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies are delicious warm, but they’re also wonderful at room temperature. Enjoy them with a hot cup of coffee or savor one on its own as a mid-afternoon treat.
Tips for Perfecting Your Italian Prune Cookies
I’ve made these cookies countless times, and along the way, I’ve picked up a few tips that make all the difference. Here’s how to ensure your Italian prune cookies turn out beautifully every time:
1. Use High-Quality Prunes
The flavor of your cookies depends largely on the quality of the prunes you use. Choose soft, plump prunes that are naturally sweet. If your prunes are a bit dry, soak them in warm water for a few minutes before chopping them. This will not only improve their texture but also make the filling smoother.
2. Maintain Dough Temperature
Keeping the dough at the right temperature is crucial. If the dough becomes too warm while you’re working with it, it may become sticky and difficult to handle. Chilling the dough before rolling it out and between steps helps maintain its structure, making it easier to cut and fill the cookies.
3. Don’t Overfill the Cookies
While it’s tempting to add a generous amount of filling, overfilling can cause the cookies to burst open during baking. Stick to about a teaspoon of filling per cookie to ensure they stay intact and look just as good as they taste.
4. Experiment with Shapes
Traditional Italian prune cookies are often made in crescent shapes or as simple folded halves, but you can get creative. Try using different cookie cutters or shape them into small parcels or twists. It’s a fun way to put your own spin on the recipe!
5. Store Properly
To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to a week. For longer storage, consider freezing them. Simply place the cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a zip-top bag or airtight container. When you’re ready to enjoy them, just thaw them at room temperature.
Frequently Asked Questions (FAQs)
Can I use dried plums instead of prunes?
Yes! Dried plums are essentially prunes, so they can be used interchangeably in this recipe. Just make sure they’re pitted and soft for the best results.
What other fruits can be used for the filling?
While prunes are traditional, you can experiment with other dried fruits like figs, apricots, or dates. Each fruit brings a different flavor profile, so feel free to adjust the spices and sweeteners to match your chosen filling.
Can I make the dough in advance?
Absolutely! You can prepare the dough a day ahead and store it in the refrigerator. Just let it sit at room temperature for about 10 minutes before rolling it out to make it easier to handle.
Why is my dough cracking when I roll it out?
If your dough is cracking, it might be too cold. Let it rest at room temperature for a few minutes before rolling. If it still cracks, it may need a bit more moisture. Lightly kneading in a teaspoon of water should do the trick.
How do I prevent the filling from leaking out during baking?
To prevent leaks, make sure the edges of your dough are well-sealed. You can also brush the edges with a bit of water before folding to help them stick together. And remember, avoid overfilling and
ensure the filling isn’t too runny by cooking it to the right consistency.
Can these cookies be iced or glazed?
Definitely! If you prefer a sweeter cookie, you can drizzle a simple glaze made of powdered sugar and water over the cooled cookies. This adds a touch of sweetness and a beautiful finish.
What is the best way to serve Italian prune cookies?
These cookies are delightful on their own, but they’re also wonderful alongside tea, coffee, or a glass of milk. They make a great addition to a dessert platter and are perfect for gifting, especially during the holiday season.
Conclusion
Italian prune cookies are more than just a treat—they’re a connection to tradition, a labor of love, and a delicious way to bring people together. With this recipe, you can recreate these cookies at home, whether you’re honoring family traditions or starting new ones. I hope you enjoy baking (and eating!) these Italian prune cookies as much as I do. So go ahead, gather your ingredients, and let’s make some magic in the kitchen. Happy baking!