Fig-Filled Cookies

1/2 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

2/3 cup finely chopped raisins
1/2 cup finely chopped dates
1/2 cup finely chopped dried figs
1/2 cup orange juice
1/3 cup finely chopped dried cherries or cranberries
2 teaspoons sugar
1 teaspoon grated lemon peel
1/4 teaspoon ground cinnamon
1/2 cup finely chopped pecans

3/4 cup confectioners' sugar
2 to 3 teaspoons lemon juice

In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours.

In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature.

Roll out each portion of dough between two pieces of waxed paper into a 10-in. x 8-in. rectangle. Cut each into two 10-in. x 4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment paper-lined baking sheets.

Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies. Makes About 2-1/2 dozen.