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1
To make the filling, in a food processor, combine the figs, dates and raisins and process to finely chop.
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2
Place the mixture in a medium bowl, add remaining filling ingredients and stir to combine.
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3
Cover and refrigerate for at least 8 hours.
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4
To make the dough, in a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine.
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5
Add the butter and blend with your fingertips until most of mixture resembles coarse meal.
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6
In a medium bowl, beat the egg, milk and vanilla together.
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7
Add to the dry mixture and stir to make a rough dough.
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8
Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes.
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9
Cut the dough into 4 pieces, cover, and refrigerate for 45 minutes.
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10
Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets.
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11
On a lightly floured surface, one at a time, roll out each piece of dough into a 12-inch square.
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12
Cut the dough into 4 by 3-inch rectangles.
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13
Spoon 2 tablespoons of filling down the center of each rectangle.
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14
Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal.
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15
Turn the cookies seam-sides down and press gently to flatten the seams.
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16
With a floured knife, cut the logs crosswise into 1 1/2-inch-wide slices and arrange 1/2-inch apart on the prepared baking sheets.
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17
Brush with egg wash and decorate with colored sprinkles.
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18
Bake until golden brown, about 20 minutes.
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19
Transfer to wire racks to cool.
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20
Serve warm or at room temperature.
