Whatever you want to call them one thing is for sure, these deliciously moist, tender and sweet, fruit-filled cookies have been part of Italian weddings, Christmases, and other special occasions for many Italian households for centuries.
Place all of your dry ingredients in a food processor and pulse the cut-up butter until you get a coarse meal. Add the eggs, vanilla, and water and continue to pulse until the dough forms into a ball. Remove the dough from the food processor and knead it a bit on a floured surface.
On a lightly floured surface, roll the dough in a rectangle shape, you can decide how big or small to make your fig cookies, it all depends on how big or small you make your rectangles. Scrape the filling onto a lightly floured surface and knead to shape into a log. Place the filling in the center of your rectangle, fold the side over and seal them on the other side of filling. Gently roll into a smooth log.
Place the cookies onto a parchment-lined baking sheet. They don’t grow so you can put them pretty close together. Bake for 14 mins or until just lightly golden.
Cool completely. For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You’ll want the icing to be thick enough not to be runny, but still easily spreadable. Ice the tops of the cookies and decorate with sprinkles, if desired. Let the icing set completely.