Day 1: Make the Dough & Filling to Rest Overnight

1. Add flour, sugar, baking powder, and salt to a food processor and pulse briefly to mix. Then add butter pieces in 3-4 rounds, pulsing the butter into the flour after each round. Add eggs and pulse until a dough forms around the blade. Remove dough from processor and knead briefly on a floured work surface. Divide dough into 3 pieces and shape each into a log about 12-14 inches long. Wrap logs and refrigerate overnight.
2. To make the filling, add the almonds to a food processor, and pulse until fine. Pour almonds into the bowl of a stand mixer. Repeat this processing step for the figs in one batch, then the dates, apricots, and raisins in another batch to prevent your food processor from getting overworked. In the stand mixer of almonds, figs, dates, apricots, and raisins, add honey, orange zest, marmalade, cinnamon, and whiskey to the bowl. Mix on low speed with the paddle attachment until evenly distributed. Taste and add more honey, cinnamon, zest, or whiskey as preferred! Cover and rest overnight at room temp for the flavors to marinate.

Day 2: Roll Cookies, Bake & Ice

1. Preheat oven to 350 degrees F. On a floured surface, roll out one of the cold dough logs into a 3″ x 14-16″ rectangle. (Keep the rest of the logs in the fridge because it’s much easier to work with cold dough.) Spoon filling right down the middle of the rectangle. Roll the dough over the filling and place seam-side down. Cut cookies into 1 1/2″ pieces and place them on a parchment-lined baking sheet. The cookies can be close together since they don’t spread much during baking. Repeat for the rest of the logs, and bake for 15-17 minutes or until lightly golden on the bottoms. Allow cookies to cool completely before icing.
2. To mix the icing, add confectioner’s sugar and evaporated milk to a bowl. You’ll want it thick enough to keep its shape on top but not too watery. Add more milk if needed, one teaspoon at a time. Dip the tops of the cookies into a bowl of icing and add sprinkles on top while it’s still wet! Allow icing to air dry and set completely before packaging the cookies. This takes a few hours minimum, so overnight is usually what works best.