If you’re a fan of store-bought fig cookies, just wait until you taste these—they’re well worth the time spent making them.
Recipe information
Yield
Makes 2 dozen
Ingredients
Preparation
Step 1
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add egg, 1 egg yolk, vanilla, and zest; mix well. Add flour and salt; mix on low just until dough comes together. Divide dough in half; wrap each half in plastic wrap. Chill until firm, about 1 hour.
Step 2
Dust a large piece of parchment paper with flour, and roll out half of the dough to slightly larger than a 9 by 14-inch rectangle, chilling as necessary if dough gets too soft. Remove excess flour with a dry pastry brush, and trim to even edges. Pick up dough by wrapping it around a rolling pin; unroll it onto a baking sheet lined with parchment. Spread filling evenly over pastry. Roll remaining dough; cover filling. Trim excess pastry to make a rectangle. Chill 1 hour.
Step 3
Preheat oven to 375°F. In a small bowl, beat together the remaining egg yolk and the milk. Use a paring knife to score dough lightly into 1 1/4 by 3-inch bars. Lightly brush with egg wash. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through. Transfer to a wire rack until cool. Cut into bars. Bars can be stored between layers of parchment in an airtight container at room temperature up to 3 days.
