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Italian Fig Crescents

Ingredients
3-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/4 cup milk
Dried-Fruit Filling:
3/4 cup dried figs, chopped
3/4 cup pitted dates, chopped
1/2 cup pine nuts (pignoli)
1/4 cup dark seedless raisins
1 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
1/4 cup orange juice
1 egg, lightly beaten
Multicolor nonpareil decors

Directions
1. Combine flour, baking powder and salt in bowl. Beat butter and sugar
in large bowl until creamy. Beat in egg and vanilla until fluffy. Stir
in flour mixture and milk. Divide dough into fourths; flatten into
disks. Wrap in plastic. Refrigerate 30 minutes.

2. Filling: Pulse figs, dates, nuts, raisins, rind, cinnamon and juice
in food processor until chopped.

3. Heat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

4. On lightly floured surface with floured rolling pin, roll one dough
piece into 9 x 6-inch rectangle. Cut into nine 3 x 2-inch pieces. Place
heaping teaspoon filling lengthwise down center of each piece. Fold long
sides to meet in center; pinch to seal. Place, seam-side down, on
prepared sheets. Shape into crescents. Cut 3 slits into top of each
cookie with scissors or knife. Brush lightly with beaten egg. Sprinkle
with multicolor decors. Repeat with remaining dough and filling.

5. Bake in 350 degree F oven 25 minutes or until cookies are lightly
golden. Remove to wire racks to cool. Store at room temperature or
freeze. Makes 4-1/2 dozen.

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