Fig and Nut Cookies

Process the figs, raisins, orange zest and walnuts in a food processor or blender until they reach the desired consistency. If necessary, add a small amount of water to achieve the right texture. Combine the honey, cinnamon, chocolate chips and orange marmalade in a separate bowl and blend until well incorporated. Set the mixture aside for later use.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease two baking sheets with a non-stick cooking spray to prevent the cookies from sticking.

In a large mixing bowl, whisk together the flour, sugar and baking powder. Use your fingers or a pastry blender to work in the shortening until it resembles coarse crumbs. Gradually add the eggs, milk and vanilla to the bowl, stirring with a spoon until you have a cohesive dough. Turn the dough out onto a lightly floured surface and roll it out to about 1/4 inch thickness. Cut the dough into long, thin strips that are approximately 4 inches wide.

Spread a small amount of the prepared filling mixture onto one half of each strip, lengthwise. Fold the dough over to cover and press the edges together with a fork to seal them tightly. Slice the filled strips at an angle, about every inch or so, to create diamond-shaped cookies.

Arrange the cookies on the prepared baking sheets. Bake for 15-20 minutes in a preheated oven, or until the cookies are golden brown. Remove them from the baking sheet and let them cool on wire racks.

Once cooled, drizzle with your preferred confectioners' glaze and top with sprinkles for a festive touch.