For the fillings
- 500 g. (18 oz. or 10 large) fresh figs
- 250 g. (9 oz. or 1 1/4 cups) sugar
- 1 lemon (juice and zest)
- 1 tsp. Vanilla extract.
For the cookie
- 2 1/4 c all-purpose flour
- 1 1/4 sticks butter
- 1/3 cups + 1 T sugar
- 1 t baking powder
- 1/4 t salt
- 1/2 t cinnamon
- 1 t Vanilla
- 2 T maple syrup
- 1 T milk
- 3 large egg yolks
For the filling
- Cut figs into eights
- Combine all ingredients into a pot. Cook until reduced by half, stirring constantly to prevent scorching.
For the cookie
- Whisk together the flour, salt, cinnamon, and baking powder to combine.
- Combine the butter and sugar and beat until fluffy.
- Add maple syrup, milk, and vanilla and mix until combined.
- Add the egg yolks one at a time alternating with a third of the flour mixture.
- Bring the dough together and flatten into a disc. Wrap in plastic and refrigerate for an hour.
Assembling the cookies
- Preheat the oven to 350°F.
- Cut the dough into 4 equal parts. Using one piece, lightly knead the dough to make it pliable.
- Roll out the dough into a square of wax paper. (roughly 10″ x10″)
- Trim the edges so the square is even, then cut square in.
- Add a finger thick strip of jam along the center of one of the halves.
- Fold one third of the dough over the preserves. Fold the remaining one third of the dough over that making a log. Transfer the log onto a silpat lined cookie sheet and flatten it out slightly.
- Repeat this process with the remaining dough pieces of dough.
- Bake the bars for 20 min or until slightly golden. Cut the freshly baked bars into 2 in. cookies.
- Allow the cookies to rest overnight.
Yummy but way too much trouble. These took two days to make and the cookie dough is fragile and temperamental.