1. 1. In a small saucepan, combine the chopped figs, sugar, and water. Cook over medium heat, stirring occasionally, until the figs are softened and the mixture is thickened, about 10 minutes. Let cool completely.

2. 2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. 3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg until combined.

4. 4. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Divide the dough in half and shape each half into a disk. Wrap in plastic and refrigerate for at least 30 minutes.

5. 5. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

6. 6. On a lightly floured surface, roll out one disk of dough to a rectangle about 1/4-inch thick. Spread half of the cooled fig mixture down the center of the dough. Fold the long sides of the dough over the filling, then fold the short ends over to completely enclose the filling.

7. 7. Cut the roll into 1-inch slices and place them seam-side down on the prepared baking sheet.

8. 8. Bake for 12-15 minutes, until the cookies are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.