Fig filling:
1 cup dried Mission Figs
1/2 cup golden raisins
1/4 cup orange marmalade
1/4 cup Grand Marnier
3 tablespoons honey
1/4 teaspoon cinnamon
1 cup water

Place all of the ingredients into a medium saucepan and simmer for 2 hours. Let the mixture cool, then pulse in a food processor for about 30 seconds. Set aside.

Cookie Dough:
1 stick of unsalted butter
1/2 cup sugar
1 extra-large egg
1/2 teaspoon vanilla
zest from one orange
1 3/4 cup flour

Cream the butter and sugar together in a medium mixing bowl. Add the egg, vanilla and orange zest and beat until smooth. Stir in the flour. Refrigerate the dough for 4 hours.

Roll the dough into an approximately 12″ x 12″ square. Cut into 4 strips. Spoon 1/4 of the fig mixture down the middle of each strip. Fold the ends over the filling and pinch together. Cut the bars into two inch pieces and place, seam side down, onto a sheet pan. Bake at 375 degrees for 20 minutes.