With citrus from fresh orange juice and lemon zest, the unique and richly spiced filling is wrapped inside a buttery sugar cookie dough that’s a dream to work with.

Baked in strips then sliced into individual cookies when warm from the oven, this method couldn’t be easier.  Once cooled the cookies are drizzled with a lemon glaze and traditional holiday nonpareils (sprinkles.)
What You’ll Need:
2 large eggs – 1 tablespoon cold water
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1-1/2 cups confectioners’ sugar
3 teaspoons baking powder – 1/4 teaspoon salt
6 tablespoons cold butter, cubed
8 ounces dried figs (about 1-1/3 cups)
3 tablespoons unblanched almonds
2 tablespoons apricot preserves
4 teaspoons orange juice – 1 cup confectioners’ sugar
2 tablespoons 2% milk – 1/2 teaspoon vanilla extract

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 the 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 10×8-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 paper-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.