Fig-Filled Cookies

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup finely chopped raisins
• 1/2 cup finely chopped dates
• 1/2 cup finely chopped dried figs
• 1/2 cup orange juice
• 1/3 cup finely chopped dried cherries or cranberries
• 2 teaspoons sugar
• 1 teaspoon grated lemon zest
• 1/4 teaspoon ground cinnamon
• 1/2 cup finely chopped pecans
• 3/4 cup confectioners' sugar
• 2 to 3 teaspoons lemon juice

1. In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours.
2. In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature.
3. Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined
4. .
5. Bake at 375u0b0 for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.

butter, sugar, brown sugar, egg, vanilla, flour, baking soda, salt, raisins, dates, dried figs, orange juice, cherries, sugar, lemon zest, ground cinnamon, pecans, sugar, lemon juice

Taken from www.tasteofhome.com/recipes/fig-filled-cookies/ (may not work)