A sophisticated version of the supermarket standby, these moist cookies keep well.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup sugar
- 1 large egg
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- 2 1/2 cups all-purpose flour
- Pinch of salt
- 3 cups dried Calimyrna figs
- 1/4 cup honey
- 1 cup red wine
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon finely ground pepper
Cream butter and sugar with the paddle attachment of an electric mixer. Add egg, 1 egg yolk, vanilla, and lemon zest; mix well. Add flour and salt; mix on low speed until dough just comes together. Wrap dough in plastic, and chill until firm, about 1 hour.
To make the filling, combine figs, honey, wine, 1 cup water, cinnamon, and pepper in a small saucepan, and cook over low heat, stirring often, until reduced to a thick paste, about 10 to 15 minutes. Spread filling on a baking sheet to cool.
Divide dough in half. Roll out one half to fit a 10-by-15-inch baking sheet. Pick up dough by wrapping it around a rolling pin, and unroll it onto baking sheet.
Spread fig filling evenly over pastry. Roll out remaining half of dough, and cover filling. Trim excess pastry to make a perfect rectangle. Chill for 1 hour.
Preheat oven to 375 degrees. Use a paring knife to score dough lightly into 1-by-3-inch bars. Use a fork to prick holes in each bar. Make an egg wash by combining remaining egg yolk with 1 teaspoon water. Lightly brush bars with egg wash. Bake until golden brown, 25 to 30 minutes. Cut into bars, and let cool.