Cuciadate (italian Fig Cookies)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 2 cups chopped dried figs
• 1 cup maraschino cherry, chopped
• 1/2 cup chopped pecans
• 1/4 cup amaretto
• 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
• powdered sugar
• water

Recipe

• 1 in blender, blend figs, cherries, pecans and amaretto; set aside.
• 2 preheat oven to 350°f degrees.
• 3 in a large mixing bowl, combine flour, baking powder and sugar.
• 4 cut in butter with a pastry blender or a fork.
• 5 add eggs, vanilla and milk; mix well.
• 6 roll out strips of dough and cut into 2x4-inch rectangles.
• 7 place a teaspoonful of filling onto each rectangle.
• 8 roll so that short ends make the seam and place seam side down on a baking sheet.
• 9 bake for about 20 minutes, or until lightly brown.
• 10 do not over bake!
• 11 let the cookies cool completely.
• 12 to make icing, mix a small bowl of powdered sugar with very little water.
• 13 add water a little at a time until icing is a smooth constancy that can spread easily, but not runny.
• 14 ice cookies and add sprinkles.
• 15 store up to 3 weeks in tins until ready to serve.