Make the Fig Filling: In a saucepan, combine figs and orange juice (or water). Simmer on low heat for about 10 minutes until the figs are soft. Let cool slightly, then puree into a paste using a food processor.

Prepare the Dough: Cream the butter and sugar until light and fluffy. Add the eggs and mix until combined. In a separate bowl, whisk together flour, baking powder, and cinnamon. Gradually add dry ingredients to wet ingredients and mix until a soft dough forms.

Chill the Dough: Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.

Roll and Fill: Roll one disc of dough into a rectangle (about ¼-inch thick) on parchment paper. Spread half of the fig filling evenly over the dough, leaving a small border. Carefully roll into a log using the parchment to help.

Chill Again: Wrap the log in plastic wrap and chill for another 30 minutes. Repeat with the second dough half and filling.

Slice and Bake: Preheat oven to 350°F (175°C). Slice logs into ½-inch rounds and place on a parchment-lined baking sheet. Bake for 12–14 minutes until edges are lightly golden.

Cool and Serve: Let cookies cool on the pan for 5 minutes before transferring to a wire rack.