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["Filling:", "Mix the ingredients in a small saucepan and bring up to a gentle simmer.", "Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a ""paste"".", "Transfer to a food processor and puree a thick consistency.", "Cool completely, then transfer to a plastic zip-top bag and set aside. (Note: you can make this up to 3 days in advance).", "Dough:", "Whisk together the flours, baking soda and salt. Set aside.", "Cream the butter, shortening, sugar, egg whites and extracts in a bowl.", "Add the dry ingredients, beating to combine into a dough.", "Wrap well in plastic and chill at least one hour.", "Assembly:", "Preheat the oven to 325 and line a baking sheet.", "Roll the dough into a thin layer (less than 1/4"") on a floured surface or between sheets of waxed paper.", "Slice strips about 3 1/4"" wide, and pipe the filling along the centre of each.", "Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick).", "Slice into ""two bite"" sized pieces (about 1"") and place on the lined sheet.", "Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking)."]
