1/2 c. butter
1 c. brown sugar, packed
2 eggs
1 tsp. vanilla
2 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda

Fig Filling:

Finely chop 1 package (12 ounce) moist dried figs. Mix in saucepan with 1/4 cup sugar, 3/4 cup water and 2 tablespoon lemon juice. Place over medium heat. Cook stirring for 10 minutes or until thick and jam-like. Remove from heat. Cool and chill.

Prepare filling. Set aside. With mixer beat eggs and vanilla until well blended. Mix flour, salt and baking soda. Stir into first mixture (dough will be stiff). Wrap in plastic wrap. Chill for 3 to 4 hours.

When ready to bake, turn dough out on lightly floured surface. Roll into a 14 by 12 inch rectangle. Cut into 4 strips 3 1/2 x 12 inches long. Spoon filling evenly down center of strips. Press edges together to seal. Cut each strip into 10 pieces. Arrange seam side down on baking sheets.

Bake at 375 degrees F. for 10 to 12 minutes or until firm and lightly browned. Remove to racks to cool. Store airtight.