FILLING:

2 pkg. dried figs
1 box diced dates
1/2 tsp. grated orange rind
1/2 c. orange juice
1 1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
2 tsp. vanilla
1 c. pecans

DOUGH:

6 c. all-purpose flour
1/2 c. sugar
1 tsp. salt
7 heaping tbsp. shortening
1 stick butter
3 eggs
1 1/2 c. cold milk
2 tsp. vanilla
4 1/2 tsp. baking powder

FILLING: Grind figs, dates and pecans. Place in a large mixing bowl. Add all other ingredients and mix thoroughly. Cover and let stand until needed.

DOUGH: Place all dry ingredients into large mixing bowl. Cut shortening and butter into dry ingredients.

In a separate bowl, beat eggs, milk and vanilla. Add liquid mixture to dry ingredients and mix thoroughly. Dough should be very stiff. Roll out pastry dough into thin square sheets about 12x12 inch square and 1/8 inch thick. Cut dough into strips 3 to 4 inches wide.

Place fig filling evenly along the center of the strip. Roll one side of the dough over the top of the filling. Continue to roll dough to complete a long tube of dough and filling. Roll dough with a backward and forward motion to even up the tube and place the overlapping edges on the bottom. Cut into desired shapes.

Place cookies on a lightly greased cookie sheet and bake at 375 degrees for 20-25 minutes or until lightly browned. Remove from oven and place on waxed paper. Allow to cool. Frost with a simple powdered sugar and milk icing. Yields: about 100 cookies.