Cucidata - Italian Fig Cookies

In a small bowl combine figs, raisins, and whiskey or brandy. Cover; let stand at room temperature for 1 to 2 days, stirring occasionally. In a food processor combine fig mixture, orange peel, orange sections, cherries, honey, and cinnamon. Cover; process with several on/off turns until mixture is finely chopped. Cover; chill until ready to use.

In a food processor combine flour, 1/2 cup sugar, baking powder, and salt. Cover; process until combined. Add butter. Cover; process with several on/off turns until butter is pea-size. Add eggs, 1/4 cup milk, and vanilla. Cover; process with on/off turns until mixture is just combined. Shape dough into a ball. Divide dough in half. Cover; chill dough 2 hours or until easy to handle.

Line 2 very large baking sheets with parchment paper. On a well-floured surface, roll 1 dough portion into an 11x9-inch rectangle; cut into two 11x4 1/2-inch strips. Divide half the fig filling between the 2 strips; spread it lengthwise down middle of strips. For each, lift 1 long side of dough up over filling. Lift opposite sides of dough strips up over filling to enclose; pinch to seal edges. Repeat with remaining dough and filling. Freeze on baking sheets for 30 minutes.

Using a sharp knife, cut logs crosswise into 1-inch-wide slices. Place, seam side down, on baking sheets. Brush tops with milk; sprinkle with sugar. Bake in a 400° oven 10 to 12 minutes or until lightly browned. Cool on wire racks.