Filling

1. 1c black mission figs, chopped, packed
2. .5c fruit juice, orange or apple
3. 2c water
4. .25c sugar

1. Combine figs, liquids, sugar in small saucepan, bring to boil, reduce to gentle simmer, maintain for 2 hours.
2. Blend to a thick paste.

Shell

1. .5c butter
2. .5c sugar
3. .5t orange zest
4. 1 large chicken egg white
5. .5t vanilla extract
6. 1.5c flour

Shell:
1. Cream butter with sugar.
2. Mix in zest, extract, and egg white.
3. Add flour, mix until dough comes together.
4. Wrap in plastic or zipbag, refrigerate min 2h, up to 24h okay.
5. Roll dough into thin 12x16-inch rectangle on floured surface.
6. Cut into 4 4-inch strips, add filling down centers, fold sides in, pinch seam closed.
7. Chill 10m, cut into 1-inch morsels.
8. Bake on parchment, seam-side down, 350F ~15m, or until golden.
9. Remove warm cookies to airtight container, separate layers with parchment, let rest undisturbed for a minimum of 36 hours.