Sicilian Fruit Filled Pastry

Directions

Prepare Dough: Combine flour, confectioners sugar, baking powder, and salt.

Cut in shortening; add yolks and vanilla.

Blend and knead.

If a little dry, add cold water a tablespoon at a time to form a pliable dough.

Cut into four parts, knead each well, cover and let rest 1 hour.

Prepare Filling: Immerse dry figs in hot water for about 5 minutes, drain, remove stem and chop.

Mix with all other filling ingredients and refrigerate 1 to 2 hours.

Prepare Icing: Blend all ingredients together to form a soft icing.

Finish: Roll out dough to a rectangular sheet to 1/8¼ inch thickness.

Cut into strips 4 inches wide.

Place filling along edge of strip to about 1½ to 2 inches to the edge.

Roll dough over to form a tube.

Press edges together.

Cut diagonally into 2 to 3 inch pieces, cut a slit on top.

Place on ungreased cookie sheet.

Do not crowd.

Bake in preheated oven 350℉ (180℃) F for 15 to 20 minutes, until golden in color.

Spread icing on warm cookies; return cookies to oven for a few minutes to set and dry icing.