Combine figs and enough warm water to cover in a small mixing bowl; let stand 30 minutes. Drain well, and chop figs. Set aside.
Cream shortening in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg, molasses, and vanilla; beat well.
Sift together flour, soda, salt, cinnamon, and ginger in a medium mixing bowl; add reserved figs and pecans, stirring to coat well. Stir flour mixture into creamed mixture; mix well.
Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350° for 10 minutes or until lightly browned. Cool slightly on cookie sheets, and remove to wire racks.