In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse a few times to mix together. (I like to use the dough blade for this recipe.)

Add cold cubes of butter to the food processor and pulse until the butter is broken down into pea-sized pieces.

Add the vanilla and eggs to the food processor and mix until the dough comes together.

Turn the dough out onto a lightly floured surface and divide into two sections. Wrap each section in plastic wrap and press into a disc. Refrigerate for a minimum of 1 hour, and up to overnight.

Place the standard metal blade into the food processor. Add dried figs, walnuts, and dates to the food processor and chop until small, even pieces form.

Add orange zest, marmalade, and Marsala wine. Pulse until the filling forms a chunky “paste”. Set aside.

Assembly Instructions:

Preheat oven to 400°F.

When the dough is chilled (it will be firm all the way through each disc), unwrap one disc at a time. Divide each disc in half. Keep the other sections covered and refrigerated while working with one section of dough. (You will have 4 sections of dough total).

Place the dough on a lightly floured piece of parchment paper. Set a strip of plastic wrap over the dough and roll into a 6” x 14” rectangle. Remove the plastic wrap.

Divide the fig filling mixture into 4 sections. Shape one section of the filling into a log shape, long enough to stretch the length of the dough rectangle. Place the filling log in the center of the dough rectangle.

Fold the dough over the log from one side and then the other, flipping the cookie log seam side down and pressing gently to seal the seam.

The dough should still be firm; if it is soft, refrigerate for 15 minutes or so until firm.

Slice the log into 1” sections on the diagonal to make the cookies. Place cookies, spaced 1” apart on a baking sheet lined with parchment paper.

Bake at 400°F for 10 minutes or until bottom edges are golden brown. Remove from heat and allow to cool completely before decorating.

Make glaze by whisking together powdered sugar and enough cream (or milk) to make a thick, but smooth glaze.

Dip the top of each cookie into the glaze, letting the excess drip off. Sprinkle the wet glaze with colorful nonpareils and allow glaze to set (15-30 minutes).