Preheat oven to 350 degrees.
Cream the butter, eggs, vanilla and sugar.
Mix the remaining dry ingredients.
Add the wet and dry ingredients together. Chill the dough. The dough is easier to roll and shape if you refrigerate it for at least 4 hours or overnight.
Roll the dough in a mixture of sugar, flour and nutmeg. Cut in squares, fill with smashed canned figs, fold over and seal with fork.
Bake at 350 degrees until light brown. Do not overcook. Store in airtight bags or container. Can be frozen after baking.
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