Fig-Filled Whole Wheat Cookies

Fig Filling (recipe follows)
1 cup packed brown sugar
1/2 cup shortening
1 teaspoon vanilla
1 egg
1 2/3 cups whole wheat flour
1/4 teaspoon salt
Fig Filling
1 1/3 cups finely chopped dried figs
1/4 cup sugar
1/3 cup finely chopped nuts
1/3 cup water
1 teaspoon grated orange peel
Prepare Fig Filling. Heat oven to 375. Beat brown sugar, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.
Divide dough into thirds. Pat each third into rectangle, 12 4 inches, on waxed paper. Spoon one third of the filling lengthwise down center of each rectangle in 1 1/2-inch-wide strip. Fold sides of dough over filling, using waxed paper to help lift and overlapping edges slightly. Press lightly to seal. Cut into 1-inch bars.
Place seam sides down about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until light brown. Remove from cookie sheet to wire rack.
Fig Filling:
Heat all ingredients over medium heat about 5 minutes, stirring frequently, until thickened.