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1
Pulse figs and raisins in a food processor until finely chopped, then stir together with remaining filling ingredients in a bowl.
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2
Chill, covered, at least 8 hours.
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3
Whisk together flour, sugar, baking powder, and salt in a large bowl.
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4
Add butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
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5
Add eggs, milk, vanilla, and zest and stir with a fork until a soft dough forms.
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6
Halve dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap.
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7
Chill until firm, at least 8 hours.
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8
Preheat oven to 350F.
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9
Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15- by 14-inch rectangle on a well-floured surface with a floured rolling pin.
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10
Trim to a 13- by 10-inch rectangle (chill trimmings), then cut into 4 (10- by 3 1/4-inch) strips.
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11
Arrange 1/3 cup filling in a 1-inch-wide log lengthwise down center of each strip, then fold sides of each strip up over filling to enclose it, pinching edges together to seal.
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12
Turn rolls seam-sides down and press gently to flatten seams.
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13
Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets.
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14
Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling.
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15
Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes.
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16
Transfer cookies to racks and cool until warm, about 10 minutes.
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17
Whisk together confectioners sugar, vanilla, and enough orange juice to make a pourable icing.
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18
Brush icing on warm cookies and decorate with nonpareils (if using), then cool completely.
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19
Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).
