Dough Ingredients
• 3-1/2 cups unsifted Gold Medal flour
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 - 14 ounce can sweetened condensed milk
• 1 - 1/2 sticks butter or margarine
• 2 eggs
• 1 tablespoon vanilla

Fig Filling
• 2 pound figs
• 1 cup dates
• 1 cup raisins
• 1 cup candied fruit peel
• 1/2 cup sugar
• 1/2 cup honey or dark corn syrup
• 1/2 cup candied pineapple
• 1/2 cup candied papaya
• 1/2 cup rum or brandy
• 1 cup chopped walnuts
• 1/2 cup sliced almonds
• 1 tablespoon cinnamon
• 1 teaspoon allspice

Filling:
Put all dried fruit in Teflon saucepan with 1 quart water and let it come to a boil. Lower heat to simmer and stir, watching carefully that it doesn't scorch. It takes about 1 hour. When fruit is soft and water is absorbed, cool fruit and grind in food processor. Pour into a bowl and season with cinnamon and allspice. Add honey and sugar and rum and nuts. You can put nuts through food processor but I like to give the cookies some texture. Store in refrigerator in a covered container until ready to bake.

After cookies have cooled, melt one can of plain vanilla frosting in microwave for a few seconds and frost cookies with pastry brush and sprinkle with red and green sprinkles.