Prepare the Dough:

1. Make the Dough: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract, and mix until well combined. Stir in the flour, salt, and orange zest, mixing until a soft dough forms. If the dough is too sticky, add a little more flour until it’s manageable.
2. Chill the Dough: Divide the dough into two portions, shape each portion into a ball, and wrap them in plastic wrap. Chill the dough in the refrigerator for at least 1 hour to allow it to firm up.

Prepare the Fig Filling:

3. Cook the Figs: While the dough is chilling, prepare the fig filling. In a saucepan, combine the chopped figs, water, orange juice, honey, cinnamon, and cloves. Cook over medium heat, stirring occasionally, until the figs have softened and absorbed the liquid (about 10-12 minutes).
4. Add Nuts and Zest: Remove the saucepan from the heat and stir in the chopped nuts (if using), lemon juice, and orange zest. Allow the mixture to cool to room temperature before using.

Assemble the Cookies:

5. Roll Out the Dough: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Take one portion of dough from the refrigerator and roll it out on a lightly floured surface to about ¼ inch thick. Cut the dough into strips about 2-3 inches wide.
6. Fill the Cookies: Spoon a small amount of the fig filling along the center of each dough strip. Fold the dough over the filling to form a long rectangle or roll, pressing the edges together to seal the filling inside.
7. Cut and Place on Baking Sheet: Carefully cut each filled dough strip into 2-3 inch sections, then place the cookies on the prepared baking sheets, leaving some space between each one.

Bake the Cookies:

8. Bake: Bake the cookies for 25-30 minutes or until the tops are golden brown. Keep an eye on them to avoid overbaking, as they can become too dry.
9. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Serve and Store:

10. Dust with Powdered Sugar: Once the cookies are completely cooled, dust them with powdered sugar for a finishing touch. This is optional, but it adds a nice sweetness and aesthetic to the cookies.
11. Store: Store the cookies in an airtight container at room temperature for up to one week. These cookies can also be frozen for up to 3 months—just wrap them tightly and place them in a freezer-safe container.