In a large mixing bowl with paddle attachment, or using an electric hand mixer, beat the butter and brown sugar until fluffy, about 3 minutes. Add the eggs one at a time, and mix until well combined. Stir in flour and salt and mix just until just combined. The dough will be quite sticky and it’s normal. Divide the dough into two equal parts and wrap in plastic wrap. Flatten into a square and refrigerate for at least an hour, or overnight.
While the dough is chilling, let’s make the filling. First, remove the stems of the dried figs. Place cranberries, dates and stemmed dried figs and process until finely chopped, a minute or two. (Warning! The processor will be a little jumpy, since dried figs and dates are quite sticky.) In a medium saucepan, combine the chopped fruits, sugar, salt and ½ cup of water. Bring it to a boil over medium high heat. Then reduce the heat and cook until the mixture thickens, stirring occasionally, about 8-10 minutes. Stir in chopped nuts and cool completely.
Now, once the cookie dough is chilled, it’ll be easier to work with. Unwrap the dough on floured surface and roll into 14x11in (35x28cm) rectangle. Spread half of the fruit filling evenly over the dough and roll it from the short end into tight log. Do the same thing with the other half of dough and filling. Wrap the logs with plastic wrap again and chill for another 30 minutes, or overnight.
Preheat the oven to 350°F (175°C). Then cut the log into ¼-inch-thick (0.5cm) disks and place the cookies at least an inch apart on a baking sheet lined with parchment paper, or silicone mat. If the rolls are flattened on one side, just gently squash it to form into a round. Bake for 15 minutes. Cool the cookies on the sheets for 3-5 minutes and transfer them to a wire rack to cool completely.
You can also freeze the cut cookies on a baking sheet and then store in a ziplock bag for up to 1 month in the freezer.