1. Heat oven to 375 degrees F.

Crust

1. In large bowl, cream together first 3 ingredients. Add orange juice and orange rind.
2. In separate bowl, combine flour and baking powder. Add to creamed mixture along with vanilla.

Filling

1. Prepare several days ahead of time. In a food grinder, grind figs and raisins. In large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. Grind walnuts, dates, and orange. Stir into hot mixture along with cinnamon, black pepper, and whiskey. Remove from stove, mix well, cover, and let mellow for 3 days.
2. Roll dough into 3 inch wide strips on pastry cloth. Lay filling down the center and wrap dough to form a long “sausage-like” cookie. Roll back and forth until crust seems very thin. Cut in diagonal about every 1 1/2 inches. Place on cookie sheet close together and bake for 10 to 13 minutes. Cookies should be barely brown. Cool and store in tins 5 days, then frost.

Frosting

1. In a medium bowl, mix together margarine and confectioners’ sugar until well blended. Add enough juice to make a thick glaze. Top cookies with a thin coat. Let frosting dry a couple of hours then store in tins as follows.