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1
Make Dough:
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2
In bowl of stand mixer fitted with paddle attachment (or large bowl with hand mixer) beat butter and sugar until light and fluffy, making sure to scrape down sides of bowl. Slowly add egg and egg yolk and mix until completely emulsified, making sure to scrape down sides of bowl. Add salt and flour and mix just to combine, being careful not to over-mix-you may want to finish mixing by hand.
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3
Wrap dough in two layers of plastic wrap and refrigerate at least one hour and up to 24 hours.
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4
Make Filling:
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5
Coarsely chop figs (there should be about 2 1/2 cups).
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6
In medium saucepan, combine figs, sugar, water, and lemon juice. Place over low heat and cook until figs are tender and liquid is absorbed, about 10 minutes. Set aside to cool.
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7
Assemble and Bake Cookies:
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8
Preheat oven to 350 degrees.
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9
Divide dough in half and roll each half into a roughly 6- by 24-inch rectangle. Place dough rectangles on parchment-paper-lined baking sheets. Brush edges with egg wash. Spread half of filling along center of each rectangle then fold edges up to form a log and press to seal. Roll each log over so that seam is on the bottom. Brush each log with egg wash then refrigerate 20 to 30 minutes.
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10
Bake logs until nicely browned, about 15 minutes. Remove from oven and while still warm, slice logs into 1 1/2-inch pieces.
