Prep work: zest and juice one large orange into separate bowls and set aside. You will need the orange juice for both the cookie and the glaze 2 tablespoon + 2tsp total. The figs I bought Orchard Choice Mission Figlets 8 oz package, but only 6 oz required for the recipe. Take the stems off and drop into a food processor to mince the figs. You can cut them up but very time-consuming.
Weigh or measure the ⅔ cup powdered sugar and set aside. In a separate bowl, weigh or measure the flour, baking powder, and salt together and run a whisk through to blend.
In a stand or hand-held mixer cream the butter on medium speed, then turn the mixer down to low and slowly add the ⅔ cup powdered sugar to the creamed butter and incorporate. Next, add the vanilla extract, 2 teaspoon of orange juice and the orange zest and blend. I stop and scrape the bowl and bottom to make sure all is mixed.
Turn the mixer speed down and slowly add the flour mixture. Scrape the bowl if needed, but make sure the flour is incorporated. Turn the mixer off and add the figs and the pecan chips, turn the mixer on for about 30 seconds or till mixed.
Take the dough out of the bowl and place on a silicone pastry mat. Divide the dough in half and roll. You want to form 2 log shapes about 12 to 14 inches each. It should have a diameter of approximately 1-½ inches. Take plastic wrap and wrap around each cookie dough log, and put it into the refrigerator for at least 1 hour.
Make sure you preheat the oven to 350°. Take one log out of the refrigerator and unwrap the plastic wrap from the cookie log. Slice into ½ inch slices and put them onto a parchment lined cookie pan. I did four across and five down. These cookies do not spread hardly at all, so they only need about an inch between each disc of cookie. Bake for 12 to 13 minutes, leave on pan for nearly a minute or two after pulling the pan from the oven before moving to a cooling rack.