For best results, use moist, plump dried figs.

Ingredients

　　1/4 cup honey

　　1 cup red wine

　　1 cup water

　　1/4 teaspoon ground cinnamon

　　1/2 teaspoon finely ground pepper

　　Combine all ingredients in a nonstick frying pan, and cook over low heat, stirring often, until reduced to a thick paste, 10 to 15 minutes. After mixture cools, pulse until smooth in food processor. Spread mixture on a baking sheet to cool. Filling can be stored, covered, in the refrigerator up to 1 week. Bring to room temperature before using.

　　Martha Stewart's Cookies