Megan developed this recipe to re-create her favorite childhood cookie.

Prepare the dough for:

with these changes: Use packed brown sugar instead of powdered sugar and add along with the vanilla:

Divide the dough into quarters, wrap tightly, and refrigerate until firm, about 1 hour.

Meanwhile, for the filling, combine in a medium saucepan:

Bring to a boil, cover the pan, and simmer until all the water has been absorbed. Scrape the figs into a food processor and puree, scraping down the sides of the bowl occasionally, until no chunks remain. Let cool.

Preheat the oven to 325°F. Line a baking sheet or cookie sheet with parchment paper.

Place a piece of parchment paper on a work surface and dust with flour. Working with 1 piece of dough at a time, shape the dough into a rectangle by squaring it on the work surface (tap the 4 sides on the surface until they form a rectangle). Roll the dough, checking frequently to make sure it isn’t sticking to the parchment paper, into a 4 × 12-inch rectangle. Scoop the fig filling into a pastry bag or a zip-top bag with one corner cut off and pipe in a 1-inch-wide strip lengthwise down the center of the dough. Flatten the filling a bit with wet fingers. Fold one side of the dough over the filling, then the other. Press down on the seam to close it. Using the parchment paper, flip the cookie roll over onto the baking sheet so the seam side is facing down. Refrigerate while you repeat this step with the other 3 pieces of dough.

Bake until the dough is no longer tacky and has begun to brown around the edges, about 16 minutes, rotating the sheet halfway through. While the cookie rolls are still warm, either transfer them to a cutting board (with the help of a large spatula) or cut them directly on the baking sheet. Cut into 1 ½-inch cookies. You may need to wipe off your knife every so often—the filling is rather sticky. Transfer the cookies to a wire rack and cover with a kitchen towel (this keeps the cookies soft as they cool). Cool the cookies completely. Store the cooled cookies in an airtight container at room temperature for up to 2 weeks.