Cuccidatti (Fig Cookies)
Source: Tonkcats
Makes 400 (recipe can be divided in half)

2 lbs figs
1 1/2 cups raisins
1 lb dates
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon cinnamon
1 cup nuts -- chopped
4 ounces whiskey (brandy)
1 orange (skin and all)

Dough
10 cups flour
2 teaspoons salt
2 cups sugar
5 teaspoons baking powder
2 cups Crisco vegetable shortening
3 sticks margarine
6 whole eggs -- beaten
1 tablespoon vanilla
3/4 cup milk

Remove hard knob on one end of figs and discard. Soak figs, raisins and dates in hot water for 1 hour. Drain.

Put figs, dates and raisins through food grinder; add remaining ingredients, put through blender to puree. Mix well, it's easier to prepare the fig filling one day and proceed the next day. Refrigerate filling.

Sift flour, salt, granulated sugar and baking powder together in large bowl or kettle. Cut Crisco and margarine in with pastry blender (as for pie crust). Make a well in center; add eggs, vanilla and milk. Blend thoroughly using hands.

Roll out on floured surface into 3x10-inch rectangle about 1/8-inch thick. Place filling in center, fold long edges to center and pinch edges to seal. Cut 1 1/2-inch slices.

Bake on lightly greased cookie sheet at 350 degrees for 10 to 15 minutes. Do not overcook. Should be light in color.

Continue until dough and filling are used up.

Frost with a plain frosting: powdered sugar, milk and vanilla. Garnish with sprinkles or jimmies.