Ingredients
2 cups raisins3/4 pound pitted dates3/4 cup sugar2 small navel oranges, peeled and quartered1/3 pound dried figs1/3 cup chopped walnuts1/4 cup waterDOUGH:1 cup shortening1 cup sugar2 large eggs, room temperature1/4 cup 2% milk2 teaspoons vanilla extract3-1/2 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder1 teaspoon baking sodaGLAZE:2 cups confectioners’ sugar2 to 3 tablespoons 2% milk
Preparation
Place the first 7 ingredients in a food processor; cover and process until finely chopped. Set aside.
In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour.
Preheat oven to 400°. Roll out each portion between 2 sheets of waxed paper into a 16-in. x 6-in. rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in. strips. Place seam side down on parchment-lined baking sheets.
Bake until edges are golden brown, 10-14 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners’ sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container.
