Cuccidati (fig cookies)

These Sicilian cookies are always a part of our holidays. They take a lot of time to make but they are worth it- so much better than a fig newton!

DOUGH
10 cups flour
2 ¼ cups sugar
1 ¾ cups Crisco or 1/2 butter 1/2 margarine
6 tsp. baking powder
7 eggs
1¼ tsp. salt
2 tbs. vanilla
Milk as needed - up to 1 cup

FILLING:
GRIND TOGETHER:
2 pkgs dried figs
2 cups chopped NUTS - walnuts (do not put in grinder, add after)
¼ tsp. cinnamon
½ lb. raisins - 1/2 box
1 lb. pitted dates
¼ tsp. cloves
Cinnamon
1 orange

ADD:
½ cup honey
½ cup sugar dissolved in ¼ cup warm water
½ cup whiskey
½ can crushed pineapple

Roll out sheets of dough like a pie crust.

Roll one portion of the dough into a 10x8-inch rectangle. Cut each rectangle into two 10x4-inch strips. Portion 1/4 of the filling down the center of each strip (in a rounded mound). Use the parchment paper as a guide and bring one long side of the dough up and over the filling. Repeat with the opposite side forming a tube and enclosing the filling. The dough should overlap slightly on top of the filling. Gently seal the edges.

Place a row of filling along the first edge and roll over to make a row, seal, and cut in 1 inch pieces. Bake at 375 for about 15 minutes.

Frost with a mixture of powdered sugar, a little milk & vanilla extract and sprinkle with colored sprinkles.