Cuccidati Italian Fig Cookies

Filling:
8 ounces dried figs, chopped ( I couldn't find any so I used Dates in replace of this item, you can do it either way)
1 8 oz. jar of honey
2 ounces dates
2 ounces dried cherries
2 ounces citron or candied pineapple (optional)
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
2 pinches ground clove
2 ounces candied lemon peel
2 ounces candied orange peel


Pastry:
2 1/2 cups all-purpose flour
1/3 cup sugar
3/4 teaspoon b. powder
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small pieces
3 eggs (1 to whisk w/water to make egg wash)
1/4 cup milk


Icing:
1 cup confectioner's sugar
1/2 teaspoon vanilla
1 to 2 tablespoons of milk
colored sprinkles


For the filling: in a food processor, combine all the dried fruit.  Process until chopped and well combine.  In a bowl, pour the filling in and add the honey and spices. Stir well and keep chilled until ready to use.


For the Pastry: in a food processor, combine the flour, sugar, b. powder and salt and pulse to mix.  Add the butter and pulse until it looks like fine crumbs.  In a small bowl, whisk together the 2 eggs and milk.  While the motor is running, pour the liquid through the feed tube until just combined and a dough is formed.  Form the dough into a disk and chill 30 minutes.


On a floured work surface, roll out the dough.  With a sharp knife, cut out  3 equal parts.  Wrap and chill again.


Take the dough out transfer to floured work surface roll out and cut into oval or rectangular shapes.  About 3 inches long. Transfer to baking sheet.  Chill once again!


To form the cookies, paint each piece with egg wash, fill with one teaspoon of filling and gently press another piece of dough on top pinching all of the corners.  You can make slits if you want.


Bake @ 350 for about 20 minutes until lightly golden brown.


Whisk all the ing. for the icing, top the cookies w/it and sprinkle on the colors.