1/2 c. shortening
1/2 c. brown sugar
1/2 c. white sugar
2 eggs
2 c. flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Cream shortening; add sugars, beat until fluffy. Add eggs, mix well. Sift together dry ingredients. Add to egg mixture. Stir in vanilla. Chill thoroughly. Dough is very sticky. Roll 1/8 inch thick on floured surface. Cut with floured cookie cutter. Place a teaspoon of filling on one cookie. Top with another and press edges together with floured fork tines or put filling on one half of cookie and fold other half over. Press edges together. Bake on greased cookie sheet in 400 degree oven for about 10 minutes.

FILLING:

1 c. chopped dried figs (snip with kitchen scissors)
1/4 c. sugar
1/2 c. pecans, chopped (optional)
1 tbsp. lemon juice
1/3 c. water

Cook figs, sugar and water until thick, stirring often (about 5 minutes). Add nuts and lemon juice. Cool. You can use dates or fig preserves (drained).