Add shortening to flour and blend to a cornmeal texture (this can be done by hand or in a food processor). Set aside.

Add warm water ( tepid, not boiling) to sugar to dissolve. Gradually add sugar/water to flour mixture. Blend until dough forms a ball. If dough is too dry, gradually add more water as needed to form a dough ball.

Set aside, covered. Allow the dough “to rest” for 10 minutes.

Separate dough into workable sized balls ( for large cakes, about 6 inches across, for individual cookies, about 3 inches across). Knead each ball to a smooth texture and return to bowl. Cover again, then allow dough “to rest” for several more minutes.

Using a small piece of dough ( about a 2 inch ball), roll into the thickness of pie pastry. Cut dough into strips, approx. 4 inches wide by 12 inches long. Fill center of dough with fig mixture which you have shaped into 1/2 inch wide rolls.

Fold sides of pastry over figs, overlapping dough slightly. Turn over with seam side down and pat lightly to flatten.

Cut into on an angle into 1 inch long bars, cutting slits in sides and a slit on top to allow for cooking through. Bake in a preheated 250o oven for approx. 20 - 30 minutes. Cookies should be slightly browned on the bottom only.

Allow to cool before icing cookies.