Italian Fig Cookies: 24 Delightful Festive Treats -

Cuccidati, traditional Italian fig cookies, feature a soft, sweet dough filled with a luscious fig and nut mixture.

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In a food processor fitted with a dough blade, combine the all-purpose flour, granulated sugar, baking powder, and salt. Pulse until evenly mixed. Add the cold cubed butter and pulse until reduced to pea-sized bits. Add the vanilla extract and eggs, then process until the dough just comes together.
Transfer the dough to a lightly floured surface and divide it into two equal portions. Shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
Finely chop the dried figs, walnuts, and dates (or raisins). In a mixing bowl, combine the chopped fruits and nuts with orange zest, orange marmalade, and sweet Marsala wine. Stir well to create a moist filling.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out each dough disc into a 1/4-inch thick rectangle. Cut the dough into strips about 2 inches wide. Place a generous amount of filling along each strip, then roll the dough over the filling forming a log. Cut the logs into approximately 3-inch pieces.
In a small bowl, mix powdered sugar with enough heavy cream or milk to make a smooth glaze. Brush this glaze over each cookie and decorate with colorful nonpareils.
Bake for about 10 minutes or until the cookies are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.