Fig & Almond Cookies

Directions

• In a small bowl, whisk eggs, cold water and vanilla until blended. Place flour, confectioners' sugar, baking powder and salt in a food processor; pulse until blended. Add butter; pulse until crumbly. While pulsing, add egg mixture just until combined.
• Divide dough in half. Shape each into a disk; cover. Refrigerate 1 hour or until firm enough to roll.
• Wipe food processor clean. Add figs and almonds; pulse until chopped. Add preserves and juice; pulse until combined.
• Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 10x8-in. rectangle; cut each lengthwise into four 2-in.-wide strips.
• Spread about 2 tablespoons filling down center of each strip. Fold dough over filling; pinch edges to seal. Roll each gently to shape into a log; cut crosswise into 1-in. pieces.
• Place 1 in. apart on parchment paper-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
• In a small bowl, mix glaze ingredients until smooth. Drizzle over cookies. Let stand until set.