Sift together flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in lard until mixture resembles coarse oatmeal. Add milk, a little at a time until mixture forms a firm dough. Do not use too much milk. Knead on a floured board for 2 minutes. Roll into a ball, cover with plastic wrap and let rest in refrigerator for at least one hour. While dough is resting, soak figs in warm water to soften them for 10 minutes. Drain and dry. Chop finely. Mix with all other filling ingredients. Preheat oven to 350°F. Remove chilled bread from refrigerator. Knead briefly and roll on floured board to 1/8 thick. Cut into 4 x 5 inch rectangles. Put tablespoon filling in the center of each rectangle and fold lengthwise. Press edges together, moistening lightly, then cut these edges at 1/2 inch intervals. Bend ever-so-slightly to fan out the cut edge, allowing filling to show. Arrange on greased baking sheet and cook in preheated 350°F oven for 20 minutes. Yield: About 24 cookies Cuddureddi are a classic Sicilian cookie, sometimes made with ricootta, sometimes with this fig stuffing. Figs grow abundantly in Sicily, and Sicilians are famous for their sweet tooth.