Preheat the oven to 300° F/150° C.

In the bowl of the stand mixer, cream together the cold butter and sugar until it’s fluffy.

Stir in the vanilla and ground pecans until the pecans are distributed evenly.

Mix together the flour and dried figs and add to the creamed mixture on low speed. Finish with the spatula, folding in until you don’t see any white flour specks. Chill the dough for about 30 minutes.

Shape the dough into small fingers and place on the prepared baking sheet.

Bake the cookies for 25 to 30 minutes. Don’t let them get too brown. Remove from the oven and let them sit on the baking sheet for a minute or two, then transfer to a wire rack to cool completely.