In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Using an electric mixer, beat the butter and brown sugar. Add in the egg and vanilla. With the mixer at low speed, gradually add the flour mixture into the butter mixture until combined (dough will be stiff). Remove the dough from the bowl and shape into a rectangle. Wrap in plastic wrap and refrigerate 1 hour or overnight.

Place the water and the figs into a small saucepan and heat to a simmer. Continue simmering for 10 more minutes. Pour fig-water mixture into a food processor and combine with the raspberry preserves and the lemon juice and lemon zest. Puree until evenly smooth.

On a lightly floured surface, roll dough into a 24 x 6 inch rectangle that is about 1/2 inch thick. Place the filling in tablepoon-sized dollops about 4 inches apart on the surface of the dough. Using a pizza cutter, cut the dough into rectangles, leaving a large unfilled space next to each dollop of filling. Gently fold over the unfilled dough half on top of the filled dough half, and press the edges down to seal.

In a small cup, combine the milk and egg white. Brush the mixture over the top of each fig bar, then sprinkled with the granulated sugar. Carefully place the bars on a baking sheet covered with parchment paper. Bake at 350 degrees for 30 minutes, or until light golden brown.