Combine the dried figs, water, honey, lemon juice, cinnamon, and salt in a food processor. Pulse until the mixture becomes a thick, smooth paste that holds together when squeezed. Transfer the filling to a small bowl and let it cool for about 10 minutes.

Whisk together the flour, baking powder, and salt in a medium mixing bowl. Set this mixture aside.

In a large mixing bowl, beat the softened butter and granulated sugar together for about 2 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl occasionally to ensure everything combines evenly.

Add the egg and vanilla extract to the butter mixture and beat on medium speed for about 1 minute until fully incorporated. The mixture should look smooth and slightly pale.

Add the dry ingredient mixture to the wet ingredients in three additions, mixing on low speed after each addition. Pour in the milk last and mix until the dough just comes together.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.

Preheat your oven to 350 degrees Fahrenheit. Divide the chilled dough in half and work with one half at a time, keeping the other half refrigerated.

On a lightly floured surface, roll out the dough into a rectangle approximately 8 inches by 12 inches and about 1/8 inch thick. Using a pastry wheel or sharp knife, cut the rectangle in half lengthwise to create two long strips.

Working with one strip at a time, place half of the fig filling down the center of the strip. Fold the dough over the filling to create a log, sealing the edge by pressing gently with your fingers. Repeat with the remaining dough and filling. Cut each log into 6 pieces, creating 12 cookies per batch, or 24 total.

Place the cookies seam-side down on parchment-lined baking sheets, spacing them about 1 inch apart. Bake for 10 to 12 minutes until the tops are light golden brown and the edges feel firm to the touch.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire cooling rack and let them cool completely before storing.