Sicilian Fig Cookies

• The best way to work on the dough is to use Crisco instead of butter for the dough.
• Butter can also be used if Crisco is not available.
• Put flour, sugar, baking powder and salt in the food processor.
• Mix them well together.
• Add butter/Crisco pieces and pulse.
• Add eggs and additional pulse until the dough starts getting tougher.
• Knead the dough on a surface to smoothen it out.
• Shape the dough into a log and wrap it in plastic, overnight.
• Make sure it chills down well.
• Chillier dough is easier to work with as a warmer one will be a lot stickier.
• Remove the stems from the figs and chop into medium- sized pieces.
• Put all other fillings into the food processor and chop them up properly.
• Cut the log of the dough into 10 pieces (or as many as you want).
• Fill up the middle of these pieces with the filling.
• Bake the cookies at 350 degrees for about 15 minutes until a light golden color is achieved.
• Make sure you don’t apply the icing until the cookies have completely cooled down.

Make sure the frosting has a proper consistency or else it’ll melt away.