Ingredients
2 large eggs, room temperature1 tablespoon cold water2 teaspoons vanilla extract2-3/4 cups all-purpose flour1-1/2 cups confectioners’ sugar3 teaspoons baking powder1/4 teaspoon salt6 tablespoons cold butter, cubedFILLING:8 ounces dried figs (about 1-1/3 cups)3 tablespoons unblanched almonds2 tablespoons apricot preserves4 teaspoons orange juiceGLAZE:1 cup confectioners’ sugar2 tablespoons 2% milk1/2 teaspoon vanilla extract
Preparation
In a small bowl, whisk eggs, cold water and vanilla until blended. Place flour, confectioners’ sugar, baking powder and salt in a food processor; pulse until blended. Add butter; pulse until crumbly. While pulsing, add egg mixture just until combined.
Divide dough in half. Shape each into a disk; cover. Refrigerate 1 hour or until firm enough to roll.
Wipe food processor clean. Add figs and almonds; pulse until chopped. Add preserves and juice; pulse until combined.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 10x8-in. rectangle; cut each lengthwise into four 2-in.-wide strips.
Spread about 2 tablespoons filling down center of each strip. Fold dough over filling; pinch edges to seal. Roll each gently to shape into a log; cut crosswise into 1-in. pieces.
Place 1 in. apart on parchment-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
In a small bowl, mix glaze ingredients until smooth. Drizzle over cookies. Let stand until set.
