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Preheat oven to 350 degrees.
Place the figs in a small bowl, cover with hot water, and soak for 10 minutes.
Remove the figs from the water with a slotted spoon and place in the bowl of a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable.
In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated.
Add the flour and mix until a dough forms.
Roll dough between two pieces of parchment paper into two 12 x 4 inch rectangles.
Spread the fig mixture on one half of each rectangle - spreading up the 12-inch side and leaving a ¼-½ inch border.
Fold the dough over on top of itself and gently press the dough together at the edges.
Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet.
Bake 15-20 minutes, or until golden.