This is the cookie my dad always packed for our days at the beach. It wasn't until I was a mother packing for the beach that I figured out why. With the crunchy seeds in the figs we never new if we were eating a bit of sand with our cookie. My daddy was so smart.
Cream the butter with sugar a spoonful at a time on medium speed. Beat in honey and eggs. Work in flour. Blend thoroughly. Refrigerate for 1 hour.
Put filling ingredients into a double boiler and cook over simmering water stirring often until the sugar dissolves. While stirring after sugar dissolves add pecans, cinnamon and ginger.
Continue stirring and blend well. Let cook about 15 minutes. Take off off the heat.
3Roll out dough on a floured surface about 1/4 inch thick and about 5 inches wide. Spread filling down the center of the dough, leaving a margin on dough.
Fold in half from the longest side to longest side so that it is about 2 1/2 inches wide. Slice into 3 inch bars. Arrange 1 inch apart on a foil covered cookie sheet (shiny side down). Spray foil with Pam Cooking Spray.
Bake at 400° about 8-10 minutes or til golden brown. Cool. Store in airtight containers.
If you are going to be storing for more than a couple of days, add a fresh apple to container to keep soft and moist.