Ingredients
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup brown sugar (light or dark)
- 1 large egg, at room temperature
- 1½ teaspoons pure vanilla extract
- 1 teaspoon orange zest
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 10 ounces dried black mission figs (1½ cups), stemmed
- ¼ cup freshly squeezed orange juice
- 1 teaspoon orange zest
- ½ teaspoon kosher salt
- ½ cup water
- 1 tablespoon pure maple syrup
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy, about 2 minutes.
- Beat in the egg, then add vanilla extract and orange zest, mixing well after each addition.
- In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
- To make the filling, combine figs, orange juice, orange zest, salt, and water in a medium saucepan. Simmer over medium-low heat for about 10 minutes, until figs are soft and liquid is mostly evaporated.
- Transfer the mixture to a food processor with the maple syrup and blend until smooth, scraping the sides as needed. Transfer to a zip-top bag.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone mat.
- On a lightly floured surface, roll the chilled dough into a 12×12-inch square, about ¼-inch thick. Cut into four 3-inch-wide strips.
- Snip a corner of the zip-top bag and pipe a line of fig filling (about 1 inch thick) down the center of each strip.
- Fold each long side of dough over the filling to form a log, folding like a letter into thirds. Gently flip the log seam-side down and press lightly to seal.
- Cut each log into 2-inch pieces and place seam-side down on the prepared baking sheet.
- Bake for 17–18 minutes, until set and lightly golden.
- Immediately transfer the warm cookies to an airtight container, layering with paper towels. Seal and let sit at room temperature for at least 6 hours for a softer texture.
Notes
- TO STORE: Keep fig bars in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. Bring to room temperature before serving.
- TO FREEZE: Freeze cooled bars in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
- Adapted from Serious Eats, which suggested sealing warm cookies in a container to soften.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
