1. In blender, blend figs, cherries, pecans and Amaretto; set aside. 2. Preheat oven to 350°F degrees. 3. In a large mixing bowl, combine flour, baking powder and sugar. 4. Cut in butter with a pastry blender or a fork. 5. Add eggs, vanilla and milk; mix well. 6. Roll out strips of dough and cut into 2x4-inch rectangles. 7. Place a teaspoonful of filling onto each rectangle. 8. Roll so that short ends make the seam and place seam side down on a baking sheet. 9. Bake for about 20 minutes, or until lightly brown. 10. Do not over bake! 11. Let the cookies cool completely. 12. To make icing, mix a small bowl of powdered sugar with very little water. 13. Add water a little at a time until icing is a smooth constancy that can spread easily, but not runny. 14. Ice cookies and add sprinkles. 15. Store up to 3 weeks in tins until ready to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
