My neighbor has an awesome fig tree.  There will be a few batches of these. I used the dough from this recipe.

INGREDIENTS

Filling
450 g figs
150 g sugar
1/4 cup water
2 tsp fresh lemon juice

Dough
140 g unsalted butter
110 g light brown sugar
3/4 teaspoon baking soda
1/4 teaspoon
1/4 teaspoon cinnamon
30 g honey
1 teaspoon lemon zest
1 tablespoon lemon juice
3 egg yolks
295 g flour

DIRECTIONS

For the Jam: Cut the stems and peel some of the skin away ( you don’t need to remove all of it). Place them in the bowl of a food processor until mostly smooth. Transfer the figs to a medium sized heavy pot.  Stir in the sugar, water, and lemon juice. Bring to a boil over medium-high heat, then reduce heat to medium. Keep stirring until it is a jam-ice consistency.  It will turn brown and begin to fall off the spoon in bigger clumps.  Refrigerate until ready to use.

For the dough: In the bowl of a stand mixer with paddle attachment add butter, brown sugar, baking soda, salt, cinnamon, honey, lemon juice, and lemon zest. Mix until light and fluffy.

Add egg yolks one at a time and continue to beat until smooth. Sprinkle in the flour and mix until is is just combined.  Form in a ball, flatten into a disc and wrap in plastic.  Refrigerate for at least one hour or overnight.

Fill piping bag with fig jam. Preheat oven to 350F.

Take out dough and split in half.  On well floured parchment roll out to a 12″ x 12″ square.  Cut into 3″ strips.  Pipe a line of fig jam down the middle of each strip leaving a 1″ border all around.  Refrigerate on baking sheet as you roll out the 2nd sheet on well floured parchment to the same size cut in 3″ strips.  Place one of the 4 strips over the top of the strips with the jam. Press down to seal the sides.

Bake for approximately 10-12 minutes.  Immediately cut each strip into 1″ pieces with a sharp knife.  Transfer then to an covered container.  The cookies with become soft from the steam. Leave for at least 6 hours or overnight to age.