To Make Fig Jam (this step can be done in advance):
Combine all jam ingredients into a medium sized saucepan and bring to a simmer.
Cook mixture for 10-15 minutes until figs soften and mixture becomes more syrup like.
Carefully transfer the mixture to a food processor and pulse until the desired consistency.
Cool jam in fridge until ready to use.
To Make Cookies:
In a mixer, blend butter with sugar on medium high until light and fluffy. Beat in egg and vanilla extract; scrape down the sides of the mixing bowl to ensure the ingredients are well combined.
Turn mixer speed to low and add flour and salt and beat until combined.
Scoop the dough onto lined baking sheets in approximately 1 oz. scoops.
Press your thump into the top of each scooped cookie and make an indentation as big as you would like for the jam. Note: the cookies will only spread slightly larger once baked.
Fill each cookie with prepared fig jam level with the top of each cookie(approximately 1-2 tsp.).
Bake cookies in a 350 F oven for 22-25 minutes until golden brown around the edges.
Cool cookies on the baking sheets.
While cookies are cooling, prepare vanilla bean drizzle:
In a bowl, whisk together all ingredients until well combined.
Place drizzle into a piping bag with a small plain tip and decorate cookies as desired with vanilla bean drizzle.
