In a saucepan over medium heat, add chopped figs and 1/4 cup of sugar. Stir occasionally for about 5 minutes until the figs soften. Remove from heat and let cool.

In a large mixing bowl, combine softened butter and remaining sugar until light and fluffy. Add the egg and vanilla extract, mixing well.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.

Divide the dough into two equal portions. Roll each portion into a rectangular shape, about 1/4 inch thick.

Place the fig filling in the center of each rectangle, spreading it evenly but leaving about 1/2 inch of dough around the edges.

Gently fold the sides of the dough over the filling, pinching to seal the edges.

Cut into 2-inch squares and arrange them on a baking tray lined with parchment paper.

Bake at 350°F (175°C) for 15-18 minutes or until golden brown.

Allow the cookies to cool on a wire rack before serving.