Instructions: In large bowl, beat together shortening, brown sugar, eggs and vanilla until creamy. Add flours, baking soda, baking powder, orange peel and salt, beating until blended.

Refrigerate dough 1 to 2 hours.

Make filling: In saucepan, combine figs, water, lemon or orange juice and sugar. Bring to boil over medium heat, stirring occasionally. Boil until figs are cooked through and mixture has thickened. Set aside and cool.

To assemble: Grease baking sheets or line with parchment paper. On floured surface, roll dough into 14-inch square.

Cut dough into 4 equal strips, each 14 inches long and 3 1/2 inches wide. Spoon 1/4 of fig filling in 1 1/2 -inch-wide mound down center of each strip. Using long spatula, lift sides of each dough strip over filling, overlapping slightly on top. Press edges together to seal.

Cut strips crosswise in half for ease in handling.

Place strips, seam sides down, 3 inches apart on prepared baking sheets. Brush off any excess flour. Cut each strip crosswise into 7 (1-inch) pieces, but do not separate. Bake 13 to 15 minutes or until puffed and firm to the touch.

Cool 5 to 10 minutes on baking sheets; cut apart and remove to racks to cool completely.

Makes 56 cookies.

* Note: To use dried figs, combine 8-ounce package figs, stemmed and chopped, with 2/3 cup water, 3 tablespoons lemon juice and 3 tablespoons sugar. Bring to boil and simmer 5 to 10 minutes or until thickened.

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