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1
In a large mixing bowl, combine butter and sugar, then beat in eggs and vanilla.
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2
Mix in flour, baking soda and baking powder.
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3
Cover and refrigerate at least 1 hour.
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4
Note: you can sub some of the whole wheat flour for all-purpose if you want it to taste a little less... healthy.
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5
Chop up the figs and combine with all filling ingredients in a heavy saucepan. Bring to a boil then simmer until thick, about 1 hour. Remove from heat and remove cardamom pods (remember to count them before you put them in so you know how many you're looking for!).
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6
If it's too chunky, whirr the whole thing in a blender or with an immersion blender. Or just mash it with a potato masher. It doesn't have to be perfectly smooth, but you don't want big chunks.
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7
Preheat oven to 375.
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8
Split dough in half and roll it into a square-ish shape about 12' on each side. Cut it into three strips and transfer the strips to a cookie sheet (that's preferably covered with a silpat or parchment paper or just greased). Put a skinny strip of fig paste down the middle and then fold up the two sides so that meet at the top in the middle and over lap a little. They should stick together just fine, but give them a little squeeze if needed.
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9
Slice the strips into 1-inch segments. No need to cut all the way through -- you can break them apart later.
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10
Bake for 10-15 minutes or until brown.
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11
Cool and repeat the process with the other half of the dough.
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12
These cookies are better a day or two later so feel free to make them ahead of time.
