Preheat oven to 350F and line a baking sheet with a silicone mat or parchment paper.
Add all ingredients for cookie into a food processor and process until a dough forms. Remove the dough from the food processor and set it in the fridge to chill while you make your fig filling.
Add all ingredients for the filling into the food processor (make sure you remove the hard knob piece at the top of the fig stem) and process until a well-combined paste like substance forms. Basically, when you feel like you wouldn’t mind eating it.
Spray a large piece of parchment paper with cooking spray and place HALF the dough on top of it. You are now going to fold over the parchment paper from straight end to straight end (not from ripped end to ripped end, God I hope that makes sense). I have Costco parchment paper so it’s 15 inches across when I folded it over it was 7 inches across which is perfect because you want to roll out the dough to be about 5-6inches by 8-10 inches. Alternatively, you can use two pieces of parchment paper on top of each other, but the dough is too sticky to roll the dough out directly with your rolling pin. Plus, if you are using a wine bottle because you don’t have a rolling pin, then that’s even trickier ;) You’ll need to trim the edges so you have a flat piece as shown in the picture above.
Now add half your filling down the center of the piece of dough. Then, fold the two edges inward toward each other and seal it the best you can. When you place it on the baking sheet place it with the seam side down!
Repeat with the other half of the filling and dough. If you have more dough leftover just make one log without filling like I did!
I highly recommend brushing that reserved one teaspoon of butter over the top of each log and then sprinkling with sugar and cinnamon!
Now you can bake at 350F for 22-25 minutes or until edges are golden brown. The log without filling will also help you determine when they are done because when you insert a toothpick into it and it comes out clean, you know they are done!
Cut them immediately when they come out of the oven then let them cool before placing in an airtight container and storing them in the fridge.
Makes 20-30 cookies, nutrition stats calculated for 24 cookies.