Nana's Sicilian Fig Cookies

Dough:
2 1/2 c. all-purpose flour
1/3 c. granulated sugar
3/4 tsp. baking powder
1/2 tsp. salt
1/2 c. (8 tbsps.) chilled vegetable shortening
2 eggs
1/4 c. milk

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 tsp. ground cinnamon
1 tsp. grated lemon zest
pinch freshly ground black pepper
1/4 c. orange juice

Icing:
1 1/2 c. confectioners' sugar
2 to 3 tbsps. milk
1/4 tsp. 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 350 degrees. 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.