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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the cookie dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter, 1/2 cup plus 2 tablespoons sugar, the vanilla, and salt together until smooth. Add 1 egg and egg yolk, beating to combine, scraping the sides of the bowl with a rubber spatula. Add flour gradually, and continue beating until just blended. Transfer the dough to a sheet of plastic wrap, and shape into a rectangle. Wrap the dough well. Chill in the refrigerator until firm, about 2 hours.

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  • Make the filling: In a shallow, medium saucepan, combine lemon rind, cinnamon stick, figlets, cognac, 1 cup sugar, and 2 cups water over medium-high heat. Bring to a boil, and reduce heat to low; simmer until the liquid has evaporated, about 30 minutes, stirring occasionally. Remove lemon rind and cinnamon stick, and let cool.

  • Place fig mixture in the bowl of a food processor, and pulse until smooth, 20 to 30 seconds.

  • Remove the cookie dough from the refrigerator, and divide in half. On a parchment-lined work surface that has been lightly floured, roll one half of the dough into a rectangle about 1/8 inch thick. Trim the dough to 9 by 12 inches with a pizza wheel or a knife. Cut the rectangle lengthwise into three strips, 3 by 12 inches. If the dough becomes soft, it may be necessary to chill it again.

  • Transfer the filling to a pastry bag fitted with a #8 or #808 plain tip. Pipe the filling down the center of each strip. Brush beaten egg along one of the 12-inch sides of dough. Fold dough over fig filling to enclose, pressing gently to seal. Transfer to a baking sheet lined with a parchment paper, seam side down. Repeat with the remaining dough and filling. Chill in refrigerator for 30 minutes.

  • Preheat oven to 350 degrees. Bake cookies until light golden, 20 to 25 minutes. Remove to a cooling rack. When completely cooled, transfer to a cutting board, and cut each log into eight 1 1/2-inch cookies with a serrated knife.

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