Sicilian Fig Cookies Recipe

In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.

In a separate bowl, beat the eggs and add the milk and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a dough forms.

Divide the dough into 2 equal parts. Roll out each part into a rectangle, about 1/8 inch thick.

In a saucepan, combine the dried figs, raisins, honey, orange juice, cinnamon, cloves, and nutmeg. Cook over medium heat until the mixture thickens, about 10 minutes. Remove from heat and stir in the chopped walnuts.

Spread half of the fig filling onto one rectangle of dough, leaving a border around the edges. Carefully roll up the dough, jelly-roll style, and seal the edges.

Repeat with the remaining dough and filling.

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Slice the filled dough logs into 1-inch thick slices and place them on the prepared baking sheet.

Bake for 20-25 minutes, or until the cookies are golden brown.

Allow the cookies to cool before serving.