About 8 cups flour Grind figs, dates, raisins, walnuts and orange together. Mix with sugars, cinnamon, and preserves. Set aside. (If desired, liquor can be added to the filling.) Beat eggs well. Add vanilla and milk. Beat sugar and shortening together and gradually add to eggs. Continue to beat. Mix 1 cup flour with baking powder and salt. Continue adding flour until a soft dough forms. Knead gently. Divide into 6 parts. Form a roll no more than 3 cm thick. Flatten with a rolling pin on a slightly floured board to about 5 cm wide. Spread filling down middle of dough. Fold 1 side over filling, then the other, overlapping about 1 cm. Seal lightly. Cut diagonally into 5 cm lengths. Continue with remaining dough and filling. Place seam side down on a lightly greased cookie sheet. Bake at 190ºC or about 20 minutes, or until lightly browned. Cool, frost with icing and decorate with colored sugars. Makes about 10 dozen cookies. (120 cookies; 20 per lb.) ----