Fig & Almond Cookies

• 2 large eggs, room temperature
• 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

1. 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.
2. Divide dough in half. Shape each into a disk; cover. Refrigerate 1 hour or until firm enough to roll.
3. Wipe food processor clean. Add figs and almonds; pulse until chopped. Add preserves and juice; pulse until combined.
4. Preheat oven to 350u0b0. On a lightly floured surface, roll each portion of dough into a 10x8-in. rectangle; cut each lengthwise into four 2-in.-wide strips.
5. 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.
6. Place 1 in. apart on parchment-lined
7. . Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
8. In a small bowl, mix glaze ingredients until smooth. Drizzle over cookies. Let stand until set.

eggs, cold water, vanilla, flour, sugar, baking powder, salt, cold butter, unblanched almonds, apricot preserves, orange juice, sugar, milk, vanilla

Taken from www.tasteofhome.com/recipes/fig-almond-cookies/ (may not work)