Prepare the Filling

1. Soak the dried figs and raisins in boiled water for 30 minutes.
2. Drain well and cut off the stems from the figs. Quarter the figs for easier processing.
3. In a food processor, pulse the figs and raisins until finely chopped.
4. Add the remaining ingredients and process until you achieve a thick jam-like consistency. Adjust sweetness or flavor as desired.
5. Transfer to a bowl and refrigerate until ready to use.

Prepare the Dough

1. In a food processor, combine flour, sugar, baking powder, and salt.
2. Add cold butter and pulse until incorporated.
3. Stir in the eggs and process to combine.
4. Gradually add milk, one tablespoon at a time, until a rough dough forms.
5. Knead the dough on a floured surface into a smooth disc. Wrap and refrigerate for one hour.

To Assemble

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Divide the dough in half and roll out one half into an 18 x 5-inch rectangle.
3. Roll half of the fig filling into a log and place it on the dough. Wrap the dough around the filling, seam side down, and cut into one-inch pieces.
4. Repeat with the remaining dough and filling.
5. Bake for 20-23 minutes until golden brown. Transfer to a wire rack to cool completely.

To Decorate

1. Whisk powdered sugar and orange juice together until smooth.
2. Dip the top of each cookie into the icing, allowing excess to drip off.
3. Sprinkle nonpareils on top before the icing sets.
4. Let cookies sit until the icing hardens, about one hour, before storing.