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1
Combine butter, 3/4 cups sugar and brown sugar in bowl.
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2
Beat at medium speed, scraping bowl often, until creamy.
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3
Add eggs, orange zest and vanilla; continue beating until well mixed.
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4
Add flour and baking soda; beat at low speed until well mixed.
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5
Divide dough in half; wrap each in plastic food wrap.
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6
Refrigerate 2 hours or overnight until firm.
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7
Place figs and 1/4 cup sugar in food processor bowl fitted with metal blade.
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8
Add orange juice.
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9
Cover; process 1-2 minutes or until smooth.
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10
Place fig mixture into 2-quart saucepan.
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11
Cook over medium heat, stirring constantly, 4-6 minutes or until mixture is thickened.
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12
Remove from heat.
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13
Let stand 30-45 minutes or until cool.
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14
Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to form 10x9-inch rectangle.
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15
Spread with half of cooled fig mixture, leaving 1/2-inch border at two long sides.
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16
Roll up tightly, starting with short side, to form 9-inch log.
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17
Wrap in plastic food wrap.
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18
Repeat with remaining dough and filling.
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19
Freeze 2 hours or overnight.
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20
Heat oven to 375F.
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21
Remove 1 log from freezer.
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22
Slice into 1/4-inch slices with sharp knife; place onto ungreased cookie sheets.
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23
Bake 6-8 minutes or until lightly browned.
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24
Repeat with remaining log.
