Nana’s Sicilian Fig Cookies

FILLING
2 c (about 12 oz.) Calimyrna
-figs; stems removed
1/2 c Raisins
1/3 c Slivered almonds
1/4 c Granulated sugar
1/4 ts Ground cinnamon
1 ts Grated lemon zest
1 pn Freshly ground black pepper
1/4 c Orange juice

-ICING-
1 1/2 c Confectioners’ sugar
2 tb Milk; (up to 3)
1/4 ts Vanilla extract
Colored sprinkles

In food processor or by hand, mix together flour, sugar, baking powder, and
salt. Distribute shortening over flour and pulse or cut in until mixture
resembles fine crumbs. Whisk eggs with milk, then pour through feed tube
with motor running or stir in by hand. Mix just until dough begins to clump
together. Place dough on a large sheet of plastic wrap, flatten to about a
6-inch square, then wrap and refrigerate at least 30 minutes or up to 2
days, or freeze up to 2 weeks.

To make filling: Place figs, raisins, almonds, sugar, cinnamon, zest, and
pepper in work bowl of food processor. Process until fruits and nuts are
very finely chopped. With motor running, add orange juice through feed tube
and process only until blended. Filling will be moist and sticky. (Can be
used immediately or refrigerated up to 2 days. Return to room temperature
before using.) Preheat oven to 350oF. Lightly grease 2 large baking sheets.
Divide dough in 4 parts and work with one at a time, keeping remainder
refrigerated. Divide filling into 4 parts.

On a lightly floured surface, roll dough to a 4-x 14-inch rectangle. (Don’t
worry if edges are ragged.) Use your hands to distribute 1/4 of filling in
a 1-inch strip down center of dough. Use a spatula to help roll long sides
of dough over center to enclose filling. Moisten fingers to press down
seam. Use a sharp knife to cut filled dough roll into 1-inch diagonal
slices. Place slices inverted so side seam is down, about 1-inch apart on
baking sheets. Repeat with remaining dough and filling. Bake 18 to 20
minutes until bottoms are pale golden, and dough is very lightly colored.
Dough should not brown. Cool on racks.

To make icing: Whisk confections’ sugar with 2 tablespoons milk and vanilla
to make a thick drizzling consistency. If necessary, add milk by 1/2
teaspoonful. Drizzle tops of cookies liberally with icing, then quickly
cover with colored sprinkles before icing sets. Let icing set at least 1
hour. Store tightly covered up to 5 days.(Cookies can be frozen up to 2
weeks.) Makes about 4 dozen.