Ingredients
For the Cookie Dough:
- 135 g (1 cup + 2 tbsp) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 70 g (5 tbsp) unsalted butter, room temperature
- 53 g (¼ cup) brown sugar
- 1 egg
- ½ teaspoon vanilla bean paste
For the Fig Filling:
- 120 g (¾ cup) Roland Foods Fig Jam
- 1 tablespoon chia seeds
Instructions
- Prepare the Dry Ingredients: In a small bowl, mix together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation into the dough.
- Make the Dough: Using an electric hand mixer, beat the room temperature unsalted butter and brown sugar in a medium bowl until the mixture turns light and fluffy, approximately 2 minutes. Add the egg and vanilla bean paste, beating on high speed until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed just until the dough comes together without overmixing.
- Chill the Dough: Transfer the dough onto a sheet of plastic wrap. Shape it into a disk, wrap tightly, and refrigerate for at least 2 hours or overnight to firm up.
- Prepare the Fig Filling: In a small bowl, combine the fig jam with chia seeds. Chill this filling mixture in the refrigerator until ready to use, allowing the chia seeds to swell for texture.
- Roll Out the Dough: On a well-floured piece of parchment paper, roll the chilled dough to a 9.5-inch square. Trim the edges neatly, then cut the dough into three rectangles, each about 3 inches wide. Use a pastry brush to sweep away any excess flour from the surface.
- Assemble the Cookies: Fill a piping bag with the fig and chia filling and pipe a straight line down the center of each dough rectangle. Carefully thin one long edge of the rectangle by pressing between your fingers, fold it over the filling, then repeat with the opposite edge, overlapping the thinned edges to seal.
- Prep for Baking: Turn each log seam side down onto a parchment-lined 9×13 inch baking sheet. Brush away any excess flour, cover the baking sheet, and chill the assembled cookies in the refrigerator for about 30 minutes to firm up.
- Bake: Meanwhile, preheat your oven to 350°F (175°C). Bake the fig cookies for 14-16 minutes or until the edges are just beginning to turn golden.
- Slice and Cool: Remove the baking sheet from the oven and immediately cut each log into 1.5-inch cookie segments. Allow the cookies to cool completely on the baking sheet before serving, so they set properly and remain soft.
Notes
- Chilling the dough and assembled logs is crucial for easy handling and maintaining shape during baking.
- Vanilla bean paste can be substituted with vanilla extract if unavailable.
- Use a sharp knife for cutting immediately after baking to prevent crumbling.
- Fig jam can be replaced with other jam varieties, but consistency should be similar to avoid soggy cookies.
- For a nuttier texture, consider adding finely chopped nuts to the filling or dough.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
