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Apricot Cuccidatti Recipe

This Connie Zoria's Apricot Cuccidatti Recipe recipe uses Crust, Flour, Baking Powder, Salt, and Sugar. Serves 40. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• Crust
• 3 cup
• 4 tsp
• 1/4 tsp
• 2/3 cup
• 2/3 cup
• 2
• 1/3 tbsp
• 1/2 cup
• 1 lb
• 1 lb
• 1/2 lb
• 1/2 lb
• 1 jar
• 1 cup
• 3 tsp
• 1/2 tsp
• 1/2 tsp
• 1/3 cup
• 1/2 box
• 1 tsp
• 1/4 cube
• 2 tbsp
• Crust

Method (preview)

1. 1

   Mix dry ingredients.

2. 2

   Add shortening, beaten eggs, vanilla and milk.

3. 3

   Mix well and roll into strips.

4. 4

   Spread filling (recipe below) and cover like fig bars.

5. 5

   Bake at 350F. about 10 minutes until golden brown.

6. 6

   Cool and frost with icing.

7. 7

   Beat together until smooth. Add a few drops of food coloring, if desired.

8. 8

   For a large family, triple the recipe.

9. 9

   Contributed to the FareShare Gazette by Fatima; 16 December 2002. www.fareshare.net