Cuciadate (Italian Fig Cookies)

Filling
2 cups chopped dried figs
1 cup maraschino cherries, chopped
1/2 cup chopped pecans
1/4 cup Amaretto

Dough
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

Icing
powdered sugar
water

In blender, blend figs, cherries, pecans and Amaretto.
Set aside.
Preheat oven to 350F degrees.
In a large mixing bowl, combine flour, baking powder and sugar.
Cut in butter with a pastry blender or a fork.
Add eggs, vanilla and milk.
Mix well.
Roll out strips of dough and cut into 2X4-inch rectangles.
Place a teaspoonful of filling onto each rectangle.
Roll so that short ends make the seam and place seam side down on a baking sheet.
Bake for about 20 minutes, or until lightly brown.
Do not over bake!
Let the cookies cool completely.
To make icing, mix a small bowl of powdered sugar with very little water.
Add water a little at a time until icing is a smooth consitancy that can spread easily, but not runny.
Ice cookies and add sprinkles.