DOUGH:

1/2 cup (1 stick) butter, room temperature

1/2 cup granulated sugar

1/4 tsp baking powder 

1 large egg

1 tsp vanilla extract

1/2 tsp salt

1 3/4 cups all purpose flour

FILLING:

1 (9 oz) pkg dried black mission figs, stems removed

1/2 cup raisins

1/2 cup orange marmalade

1 tsp lemon zest

1/4 tsp cinnamon

1/3 cup hazelnuts, finely chopped

GLAZE:

1 cup powdered sugar

4 to 5 tsp lemon juice

rainbow nonpareils, for decorating

1. To make the dough, cream the butter, sugar and baking powder together with an electric mixer. Beat on high for 1 minute. Add the egg, vanilla and salt. Mix until incorporated. Gradually mix in the flour on low speed until incorporated. Form the dough into 2 discs, and wrap in plastic wrap. Chill for 3 hours.  
2. To make the filling, bring a saucepan of water to a boil, and then turn off the heat. Add the figs and raisins. Allow to soften for 2 minutes before draining. Using a food processer, pulse the fig mixture, marmalade, lemon zest and cinnamon together until smooth. Transfer to a bowl, and stir in the hazelnuts. Chill the mixture for about 10 minutes. 
3. Preheat oven to 375° F. Remove dough and filling from the refrigerator. Let them come to room temperature for 10 minutes. Place a large piece of parchment paper on a work surface, and dust it with flour. Roll one portion of dough into a 10 x 8 rectangle. Cut across the middle to make two 10 x 4 rectangles. Divide the filling into 4 sections. Using your hands, roll the filling into a 10-inch log. Place in the middle of the top rectangle. Lift the top edge of the parchment to bring the long side of the dough up and around the filling. Carefully roll so that the filling is encased in the dough. Press the seam closed. Roll the log so that the seam is on the bottom. Continue the process with remaining dough and filling. 
4. Using a floured knife, cut each fruit-filled log into 1.5-inch long pieces. Cut 2 slits 3/4 of the way through each cookie. Shape cookies gently to fan out the slits. 
5. Bake on a parchment-lined sheet pan for 15 to 20 minutes until dough begins to brown.
6. To make the glaze, stir the powdered sugar and lemon juice together in a small bowl. Spoon the glaze over the cookies, and top with sprinkles.

Per Serving: 

Calories: 170, Fat: 5 g (3 g Saturated Fat), Cholesterol: 20 mg, Sodium: 65 mg, Carbohydrates: 30 g,

Fiber: 2 g, Protein: 2 g.