For Cookie Dough
- Sift flour, baking powder, and salt into a large bowl.
- Add sugar and stir well.
- Cut in the shortening with a fork or pastry blender.
- Work the mixture until it looks like corn meal.
- In a bowl, beat egg, vanilla and milk together.
- Add the egg mixture to the flour mixture and blend with an electric mixer till dough turns soft.
- Divide the dough into four pieces and wrap each piece with plastic wrap.
- Refrigerate dough for 45 minutes.
For the Filling
- Grind figs, dates, and raisins in a food processor until coarse.
- Place chopped figs, dates, and raisins in a bowl.
- Add remaining filling ingredients and mix well until the mixture turns thick.
- Set mixture aside.
- Preheat oven to 375°F.
Note: Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed.
- Roll the dough to a 12-inch square on a floured surface.
- Cut dough into 2 x 3 in rectangles.
- Spoon about 1 tsp of filling onto each rectangle.
- Carefully fold the long edges over to meet in the center and pinch to seal the seam.
- Place each cookie on a baking sheet - seam side down.
Note: Make sure you leave at least 1-2 inches between each cookie.
- Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife.
- Bake for about 12-15 minutes until the cookies turn a golden color.
- Remove from oven and transfer cookies to a wire rack to cool.
- Pace confectioner's sugar in a bowl.
- Add just a little water or milk, until you get a smooth consistency.
Note: Do not let mixture turnrunny.
- Ice the tops of each cookie and sprinkle with colored sprinkle.
- Let icing dry completely before stacking
- Store in air-tight containers up to 2 weeks.
The Italian name for these cookies is Cucidati.