The logs cut more easily if you place them on baking sheets and freeze 30 minutes first.

Prep: 45 minutes
Stand: overnight
Chill: 2 hours
Bake: 10 minutes/batch
Oven: 400°

8 oz. (1 1/4 cups) dried figs, stems removed and quartered
1/2 cup raisins
1/4 cup whiskey
1 1/2 tsp. finely shredded orange peel
1 small orange, peeled and sectioned
1 10-oz. jar maraschino cherries, drained (1 cup)
1/2 cup honey
1/2 tsp. ground cinnamon
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, cut up
2 eggs, slightly beaten
1/4 cup milk
1 tsp. vanilla
Milk and granulated or coarse sugar

1. In a small bowl combine figs, raisins, and whiskey. Cover; let stand at room temperature for 1 to 2 days, stirring occasionally. In a food processor combine fig mixture, orange peel, orange sections, cherries, honey, and cinnamon. Cover; process with several on/off turns until mixture is finely chopped. Cover; chill until ready to use.

2. In a food processor combine flour, 1/2 cup sugar, baking powder, and salt. Cover; process until combined. Add butter. Cover; process with several on/off turns until butter is pea-size. Add eggs, 1/4 cup milk, and vanilla. Cover; process with on/off turns until mixture is just combined. Shape dough into a ball. Divide dough in half. Cover; chill dough 2 hours or until easy to handle.

3. Line 2 very large baking sheets with parchment paper. On a well-floured surface, roll 1 dough portion into an 11x9-inch rectangle; cut into two 11x4 1/2-inch strips. Divide half the fig filling between the 2 strips; spread it lengthwise down middle of strips. For each, lift 1 long side of dough up over filling. Lift opposite sides of dough strips up over filling to enclose; pinch to seal edges. Repeat with remaining dough and filling. Using a sharp knife, cut logs crosswise into 1-inch-wide slices. Place, seam side down, on baking sheets. Brush tops with milk; sprinkle with sugar. Bake in a 400° oven 10 to 12 minutes or until lightly browned. Cool on wire racks. Makes 44 cookies.

TO STORE: Store in an airtight container in refrigerator for up to 3 days or in freezer for up to 3 months.