Shortbread cookies with figs, dates and nuts

Ingredients

• 110 grams (3.9 ounces) butter
• 65 grams (2.3 ounces) powdered sugar
• 1 egg (50 grams or about 1.76 ounces)
• 220 grams (7.8 ounces) flour
• 1 gram (0.04 ounces) salt
• 2 grams (0.07 ounces) baking powder
• Zest of half a lemon (about 0.5 grams or 0.02 ounces)
• 20 grams (0.7 ounces) milk
• 200 grams (7.1 ounces) dried figs
• 60 grams (2.1 ounces) dried dates
• 15 grams (0.5 ounces) honey
• 25 grams (0.9 ounces) cognac
• Zest of one orange (about 1 gram or 0.04 ounces)
• 35 grams (1.2 ounces) orange juice (freshly squeezed)
• 30 grams (1 ounce) lemon juice (freshly squeezed)
• A pinch of cinnamon (about 0.5 grams or 0.02 ounces)
• A pinch of ground cloves (about 0.2 grams or 0.01 ounces)
• A pinch of ground nutmeg (about 0.2 grams or 0.01 ounces)
• 100 grams (3.5 ounces) walnuts
• 150 grams (5.3 ounces) powdered sugar
• 21 grams (0.7 ounces) lemon juice
• Sprinkles (optional, quantity as desired)