-
1
For cookie dough, sift flour, baking powder, and salt into a large bowl.
-
2
Add sugar and stir well.
-
3
Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal.
-
4
In a bowl, beat egg, vanilla and milk together.
-
5
Add egg mixture to the flour mixture and mix with an electric mixer for about 3 minutes until well blended; dough will be soft.
-
6
(The original recipe says to knead the mixture for 5 minutes on a floured surface, but I find my Kitchen-Aid works great for this step!) Divide the dough into four pieces and wrap each piece with plastic wrap.
-
7
Refrigerate dough for 45 minutes.
-
8
To make the filling, grind figs, dates and raisins in a food processor until coarse.
-
9
(If you don't have a food processor, you can chop by hand until coarse) Place chopped figs, dates and raisins in a bowl.
-
10
Add remaining filling ingredients and mix well.
-
11
(Mixture will be thick) Set aside mixture.
-
12
Preheat oven to 375u00b0F.
-
13
Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed.
-
14
On a floured surface (I often use confectioner's sugar for rolling my dough), roll the dough to a 12-inch square.
-
15
Cut dough into 2X3-inch rectangles.
-
16
Spoon about 1 teaspoon of filling onto each rectangle.
-
17
Carefully fold the long edges over to meet in the center and pinch to seal seam.
-
18
Place each cookie, seam side down, on a baking sheet, making sure you leave at least 1-2 inches between each cookie.
-
19
Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife.
-
20
Bake for about 12-15 minutes, or until cookies are golden in color.
-
21
Remove from oven and transfer cookies to a wire rack to cool.
-
22
For icing, place confectioner's sugar in a bowl.
-
23
Add just a little water or milk, until you get a smooth consistency- but not runny!
-
24
Ice the tops of each cookie and sprinkle with colored sprinkle.
-
25
Let icing dry completely before stacking!
-
26
Store in air-tight containers up to 2 weeks.
