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1
Make the cookie dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter, 1/2 cup plus 2 tablespoons sugar, the vanilla, and salt together until smooth.
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2
Add 1 egg and egg yolk, beating to combine, scraping the sides of the bowl with a rubber spatula.
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3
Add flour gradually, and continue beating until just blended.
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4
Transfer the dough to a sheet of plastic wrap, and shape into a rectangle.
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5
Wrap the dough well.
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6
Chill in the refrigerator until firm, about 2 hours.
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7
Make the filling: In a shallow, medium saucepan, combine lemon rind, cinnamon stick, figlets, cognac, 1 cup sugar, and 2 cups water over medium-high heat.
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8
Bring to a boil, and reduce heat to low; simmer until the liquid has evaporated, about 30 minutes, stirring occasionally.
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9
Remove lemon rind and cinnamon stick, and let cool.
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10
Place fig mixture in the bowl of a food processor, and pulse until smooth, 20 to 30 seconds.
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11
Remove the cookie dough from the refrigerator, and divide in half.
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12
On a parchment-lined work surface that has been lightly floured, roll 1/2 of the dough into a rectangle about 1/8-inch thick.
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13
Trim the dough to 9 by 12 inches with a pizza wheel or a knife.
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14
Cut the rectangle lengthwise into 3 strips, 3 by 12 inches.
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15
If the dough becomes soft, it may be necessary to chill it again.
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16
Transfer the filling to a pastry bag fitted with a#8 or#808 plain tip.
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17
Pipe the filling down the center of each strip.
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18
Brush beaten egg along 1 of the 12-inch sides of dough.
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19
Fold dough over fig filling to enclose, pressing gently to seal.
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20
Transfer to a baking sheet lined with a parchment paper, seam side down.
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21
Repeat with the remaining dough and filling.
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22
Chill in refrigerator for 30 minutes.
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23
Preheat oven to 350 degrees F.
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24
Bake cookies until light golden, 20 to 25 minutes.
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25
Remove to a cooling rack.
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26
When completely cooled, transfer to a cutting board, and cut each log into 1 1/2-inch cookies with a serrated knife.
