Instructions: 1. Dough: In large bowl, with electric mixer on hi speed, beat butter, shortening, and sugars until fluffy, 3 minutes. Beat in eggs, vanilla, baking powder, baking soda, and salt. On low speed, gradually beat in flour. Halve dough; wrap each portion in plastic wrap. Flatten each into 1/2 inch thick rectangle. Refrigerate 2 hours, until firm.

2. Filling: In saucepan, gently boil figs, zest, juice and water. Stirring occasionally, 30 minutes, or til liquid is reduced to 2 Tablespoons; stir in vanilla. Cool slightly; puree in food processor. Scrape filling into bowl; refrigerate until cold. Preheat oven to 375.

3. Cut each piece of dough in half. Working with 1 piece at a time, on dampened surface, between 2 sheets of waxed paper, roll dough to 9 x 6 inch rectangle. Remove top sheet. Trim to 8.5 x 5.5 rectangle. Spoon one quarter of fig filling lengthwise down center of rectangle in 2 inch wide mound, leaving 1/4 inch border on short ends. Using waxed paper as a guide, fold long sides of dough over filling, overlapping slightly. Seal ends and seam. Lift roll on waxed paper onto ungreased baking sheet; invert, seam side down, onto sheet. With floured hands, reshape roll into compact log, 8.5 x 1.75. Repeat with another dough quarter and filling. Place on baking sheet, 4 in.

from first. Brush with beaten egg.

4. Bake 18 minutes or until deep golden. Cool completely on baking sheet on wire rack. Repeat with remaining dough and filling. With serrated knife, cut rolls into 3/4 inch thick slices. Dust with confectioners sugar. Refrigerate in airtight container up to 2 weeks.

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