1/4 cup nuts, such as pecans or walnuts, chopped and toasted
Combine the shortening and brown sugar in the bowl of an electric mixer fitted with a paddle attachment (a hand mixer can also be used). Cream until fluffy. Add the eggs one at a time and mix until uniform (scrape the sides of the bowl when necessary). Mix in vanilla.
In a separate bowl combine the flour, baking soda, baking powder and salt. Whisk together. Slowly add flour mixture to the shortening/sugar mixture, and mix until dough forms a ball.
Remove the dough. Form a disc and wrap in plastic wrap. Chill for 2 hours or overnight.
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or grease. Roll dough into a 14-inch square. Cut into 4 equal pieces (14x3 1/2-inch strips).
Combine the Fig & Walnut Butter, dates and nuts. Divide into 4 equal parts. Put filling in a strip down the middle of each section of dough.
Lift sides and fold over, overlap slightly on top. Press edges to seal. If dough forms small cracks, gently press with fingers to remove cracks.
Place seam side down 3-inches apart on prepared baking sheet. Cut each strip into 1-inch crosswise pieces, but do not separate.
Bake 10-15 minutes, or until golden brown. Remove from oven. Cool 5 minutes. Cut pieces apart.