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1. Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Mix butter and sugars on medium until smooth, about 3 minutes. Mix in eggs, gradually mix in flour mixture. Divide dough in half, and wrap each in plastic. Refrigerate until firm.
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2. Transfer dough half to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
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3. Make filling: Bring figs, raisins, and juices to a simmer. Cook on medium, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.
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4. Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm.
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5. With oven on 350 degrees, cut logs into 1/4-inch-thick slices, transferring to baking sheets lined with parchment paper. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
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6. How to roll fig pinwheels: After spreading fig filling over chilled dough, gently but tightly roll the dough, starting with a long side, into a log. Wrap in plastic; chill 1 hour or overnight. To keep pinwheels from flattening on one side, remove the log from the refrigerator from time to time, and roll it again on a flat surface. Then cut the log into 1/4-inch-thick rounds, rerolling it as needed to retain shape.
