Ingredients:

  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks/227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) whole milk
  • 1 pound (454g) dried figs, stems removed and coarsely chopped
  • 1/2 cup (50g) raisins
  • 1/4 cup (25g) dried currants
  • 1/2 cup (50g) walnuts, toasted and chopped
  • 1/4 cup (25g) almonds, toasted and chopped
  • 1/4 cup (25g) candied orange peel, finely chopped
  • 1/4 cup (25g) candied citron, finely chopped (optional)
  • 1/4 cup (60ml) orange juice
  • 1/4 cup (60ml) honey
  • 1 tablespoon orange zest
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons rum or brandy (optional)
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons milk or water
  • Sprinkles or nonpareils for decorating

Instructions:

  1. Prepare the Dough: Whisk dry ingredients. Cream butter and sugar. Beat in eggs and vanilla. Gradually add dry ingredients, alternating with milk, until a dough forms. Wrap and chill.
  2. Make the Filling: Combine figs, raisins, currants, nuts, candied citrus, orange juice, honey, zests, and spices in a saucepan. Simmer until softened and thickened. Add rum/brandy (optional). Cool completely.
  3. Assemble the Cookies: Preheat oven to 350°F (175°C). Divide dough into portions. Roll out each portion into a rectangle. Spread filling evenly over the dough. Roll up tightly into a log.
  4. Shape and Bake: Cut the log into 1-inch slices. Place cookies on baking sheets lined with parchment paper. Bake until golden brown.
  5. Cool and Glaze (Optional): Let cookies cool completely on a wire rack. Whisk together powdered sugar and milk/water to make a glaze. Drizzle glaze over cookies and sprinkle with nonpareils.