Ingredients:
1/2 c. unsalted butter, softened
1/2 c. light brown sugar
1 large egg, room temperature
1 tsp. vanilla extract
Zest of 1/4 orange
1 c. all-purpose flour
1/2 c. whole wheat pastry flour
1/4 tsp. cinnamon
1/4 tsp. baking soda
1/2 tsp. salt
FILLING:
9 oz. dried mission figs
1/2 c. water
Juice of 1/2 orange
Zest of 1/2 orange
1/2 tsp. cinnamon
1/2 tsp. cinnamon
1 Tbsp. honey
Directions:
In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract and orange zest.
In a separate bowl, combine the flour, whole wheat pastry flour, cinnamon, baking soda and salt. Sift the dry ingredients over the wet, then mix until just combined.
Scoop the dough into a ball and cover with plastic wrap. Chill for at least 1 hour, or up to 1 day.
To make the fig filling, place all ingredients except the honey into a small saucepan and cook over low heat for 10 minutes, until the liquids have evaporated and the figs begin to plump up. Remove from heat an allow to cool for a few minutes. Then, place all ingredients in a food processor, drizzle in honey, and pulse until a thick paste is formed. Remove paste from food processor, then place in a large ziploc bag.
Preheat oven to 325 degrees. Line a large baking tray with a silicon mat or parchment paper. Set aside.
On a floured surface, roll the chilled dough into a 10x14 inch rectangle, using a knife or pizza cutter to cut even edges. Cut the dough lengthwise into three 3.5x14 inch strips.
Cut a 3/4 inch tip into the corner of your ziploc bag and squeeze the paste down the middle of each strip of dough. Then carefully fold each dough on top of the fig paste, making a log, sealing the edges as best you can. Roll each log slightly to bond the dough together, then place seam side down on your baking tray.
Bake for 20 minutes at 325 degrees, then turn on the broiler for 1 minutes to slightly brown the tops of the cookies. Remove from the oven and cut each log into 2 inch cookies.
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