Directions
For the fig filling

Combine the figs, water, apple juice, and sugar in a medium saucepan and bring to a boil. Reduce to low and simmer for 1-2 hours or until figs are soft and liquid is reduced and syrupy. Transfer to a food processor, add the orange zest and process until smooth. Let cool.
For the cookie dough

Cream together the butter, sugar, and orange zest in the bowl of a stand mixer fitted with the paddle attachment, for 2-3 minutes on medium speed. Add the egg and vanilla and mix until combined. Add the flour and beat on low speed until the dough comes together. Wrap in plastic wrap and refrigerate for 2 hours.

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Divide dough in half. Keep one half refrigerated while working with first half. On a floured surface, roll the dough into a 12x8-inch rectangle. Cut into two strips, each 12x4-inches.  Spoon a line of filling down the center of each strip. Fold the dough over the filling and pinch the edges together. Place on parchment paper, seam side down.  Repeat with remaining dough.

Pop the logs in the freezer for 10 minutes before slicing.  Using a sharp knife, slice each log into 10 cookies.  Bake 16-20 minutes, until golden.  Remove from oven and cool on rack