Heat oven to 350°. Line a 13 x 9-inch
baking pan with aluminum foil.
In a bowl, whisk together flour, baking
powder, cinnamon and salt. In another
bowl, beat butter and 1/2 cup of the sugar
for 2 minutes, until fluffy. Beat in vanilla
extract. Pour in flour and beat on low
until well combined. Press firmly and
evenly (the flat side of a measuring cup
works well) into foil-lined pan.
In a medium lidded pot, combine figs,
orange juice and zest, honey and
remaining 2 tbsp sugar. Bring to a
simmer, cover, reduce heat to mediumlow
and cook 15 minutes, until softened.
Transfer to a food processor and run until
smooth. Cool 5 minutes. Using a spatula
dipped in warm water, carefully spread
fig mixture over cookie layer (re-dip
spatula as necessary to prevent sticking).
Bake at 350° for 25 minutes. Cool
completely. Remove from pan by lifting
foil and place on a cutting board. Cut
into 36 pieces.