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For fig spread:
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Make at least 24 hours ahead.
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Chop the figs into quarters. Put them into a large bowl and cover with the liquids. Soak the figs in these liquids (or play with your own combination) for at least 24 hours.
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Before you make the cookies, drain the figs of the liquid, except for a few tablespoons. Put the figs and remaining liquid in your food processor and blend until it is a thick paste, somewhat like a tapenade consistency.
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Preheat the oven to 350u00b0.
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Mix all the dry ingredients together in a medium-sized bowl. Set aside.
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Melt the butter. Pour the melted butter into your mixer. Add the brown and organic cane sugar to the butter and mix them together. Mix them only until they are blended, then turn off the mixer. Add the egg, the vanilla, and the two tablespoons of molasses. Mix until just blended.
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Add the dry ingredients, and mix until the dough is thoroughly blended.
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Refrigerate the dough in the refrigerator for at least an hour. This is key with gluten-free doughs.
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After you have chilled the dough, roll out one-third of it to a half-inch thickness. (Be sure to flour the board first. White rice flour seems to work best.) Spoon some of the rich fig spread down the center of this circle, then roll the dough up into a little log. Do the same with the remaining dough and spread.
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Place the three logs of fig goodness onto your favorite baking sheet, covered with parchment paper or a silpat. Slide it into the oven for twelve minutes (less or more, depending on your oven), checking once in a while to make sure they aren't browning too much. Take the logs out of the oven when they are firm to the touch and just starting to brown. Let them cool on a wire rack for ten minutes.
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When the cookies have cooled just a bit, slice up the logs in inch-thick slices
