Fig Cookies

I make these for Christmas every year.

Dough:
3/4 C. butter
3/8 C. sugar
3/8 C. brown sugar
2 eggs
2 tsp. vanilla extract
3/8 tsp. soda
2 3/4 C. flour

Cream butter and sugars. Beat in eggs, and vanilla. Add soda and flour. Cover and chill for 2-3 hours.

Filling:
1 C. dried figs with stems removed
2/3 C. raisins
2/3 C. mixed candied fruit with peels
1/2 C. orange juice
2 Tblsp. sugar
1 tsp. finely shredded lemon peel
1/4 tsp. cinnamon
1/3 C. sliced almonds

Combine all ingredients except almonds in small suacepan and bring to a boil. Reduce heat, cover and let simmer for 5-8 minutes until fruit is soft. Add almonds. Put in food processor and process with blade until mixture is finely chopped.

Assembly: Divide dough into thirds. Roll each portion on a floured cloth into a 10 x 8 inch rectangle, adding more flour as necessary. Cut each into two 10 x 4 strips. Spoon one-sixth of the fig mixture down the middle of each strip in a 1-inch wide band. Lift one side of dough to cover filling and then lift the opposite side of dough up and over, forming a long log. Transfer to parchment paper lined cookie sheet, seam side down. You should have six logs.

Bake: 375 for 10-12 minutes until lightly browned. While hot, cut each log diagonally into 1-inch pieces. Cool.

Vanilla Glaze: Sift 1 C. powdered sugar. Add 1 tsp. vanilla extract, and approximately 1 Tblsp. milk, enough to make the glaze a dribbling consistency. Drizzle over each cookie.