1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

5. In a small saucepan, combine the chopped figs and honey. Cook over medium heat, stirring occasionally, until the figs are softened and the mixture is thickened, about 5-7 minutes. Allow to cool slightly.

6. On a lightly floured surface, roll out one disk of dough into a rectangle about 1/4 inch thick. Spread half of the fig filling down the center of the dough. Fold the long sides of the dough over the filling, then fold the short sides over to completely enclose the filling.

7. Carefully transfer the filled dough log to the prepared baking sheet. Repeat with the remaining dough and filling.

8. Bake for 20-25 minutes, or until the cookies are golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.