Cuciadate (Italian Fig Cookies) - cooking recipe

Ingredients

Filling
2 cups chopped dried figs
1 cup maraschino cherry, chopped
1/2 cup chopped pecans
1/4 cup Amaretto
Dough
4 cups flour
1/4 teaspoon baking powder
1/2 cup sugar
3/4 cup butter
2 eggs, beaten
1 tablespoon vanilla
1/4 cup milk
Icing
powdered sugar
water

Preparation

In blender, blend figs, cherries, pecans and Amaretto; set aside.
Preheat oven to 350\u00b0F degrees.
In a large mixing bowl, combine flour, baking powder and sugar.
Cut in butter with a pastry blender or a fork.
Add eggs, vanilla and milk; mix well.
Roll out strips of dough and cut into 2x4-inch rectangles.
Place a teaspoonful of filling onto each rectangle.
Roll so that short ends make the seam and place seam side down on a baking sheet.
Bake for about 20 minutes, or until lightly brown.
Do not over bake!
Let the cookies cool completely.
To make icing, mix a small bowl of powdered sugar with very little water.
Add water a little at a time until icing is a smooth constancy that can spread easily, but not runny.
Ice cookies and add sprinkles.
Store up to 3 weeks in tins until ready to serve.