• Prep work: zest and juice your orange into separate bowls and set aside. You will need orange juice for both the cookie and the glaze. Next, I cup up about 16 small figs to get a cup of cut-up figs. Next, cut the stems off and cut the figs into small pieces. Finally, rough chop the pecans to about the same size as the fig pieces.
• Weigh or measure the powdered sugar and set it aside. Now, weigh or measure the flour, baking powder, and salt and whisk the mixture 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 powdered sugar to the creamed butter and incorporate. Next, add the vanilla extract, orange juice, and orange zest and blend. I stop and scrape the bowl down and across the 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 until mixed.
• Place the cookie dough on a floured pastry mat. Form a log about 2 ½" wide and about 19-20" long and cut it in half to form 2 logs. Or you can make 1 log to make bigger cookies. Take plastic wrap and wrap each cookie dough log. I have a baguette pan that I set the logs in so they stay round in shape while chilling. Place them in the refrigerator for at least 1 hour; overnight is even better.
• Make sure you preheat the oven to 350°F (175°C or 180°C). Take one log out of the refrigerator and unwrap the plastic wrap from the cookie log. Slice into ¾ inch slices and put them onto a parchment-lined cookie pan. I did 5 across and 3 down. These cookies do not spread hardly at all, so they only need about an inch between each slice of cookie. Bake for 12 to 13 minutes; leave them on the pan for about a minute after pulling the pan from the oven, then move them to a cooling rack.

GLAZE

• Weigh or measure your powdered sugar and place it in a stand mixer bowl, then add the honey and orange juice. Gradually increase the mixer speed to medium speed. Now add the milk to thin the mixture to a glaze consistency. Next, I take a spoon with some glaze and tilt the spoon just enough so that a thin stream of glaze goes down the side. Finally, I go back and forth over the cookie to add a thin zigzag across the top.