Makes 48 cookies

Fig Jam:
  • 12 oz dried figs, stemmed and chopped
  • 1/2 cup granulated sugar
  • 3 Tbsp. freshly squeezed lemon juice
  • 3 Tbsp. boiling water, or more as needed

  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. table salt
  • 3/4 cup unsalted butter, at room temperature
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp. pure vanilla extract

    Egg Wash:
  • 1 egg
  • Splash of heavy cream
  • Turbinado sugar for sprinkling

    For the fig jam: In a heavy-bottomed medium saucepan, combine the figs, granulated sugar, lemon juice and 6 tablespoons water. Bring to a boil over medium-high heat, stirring constantly. Decrease the heat to medium and simmer for 20 minutes, stirring frequently, until the mixture thickens, adding more water if it gets too dry. Place in the jar of a blender with the boiling water. Blend until the jam is spreadable, adding additional boiling water if necessary. Transfer the jam to a container. Once at room temperature, cover and refrigerate for up to a week.

    For the dough: In a medium bowl, add the flour, baking powder and salt and whisk together. Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and mix on medium to medium-high speed until the mixture is light and fluffy, 3 to 5 minutes. Decrease the speed to medium-low, add the egg, yolk and vanilla, and mix to combine.

    Add the dry ingredients and mix until a few streaks of flour remain. Remove the bowl from the mixer and finish mixing using a rubber spatula. Refrigerate, covered with plastic wrap, for 2 hours or up to 3 days. Line a baking sheet with parchment paper. Divide the dough into 4 equal pieces. With a rolling pin, between two sheets of parchment paper, roll out each piece into a rectangle that's about 4" x 12". Use the paper to transfer the rectangles to the prepared sheet and refrigerate for 20 to 30 minutes.

    Place the chilled rectangles in front of you with the longest sides nearest you. Using a small offset spatula, spread one-fourth of the fig jam in a thin strip horizontally across the center of each of the 4 rectangles. Fold the long sides of the dough over the jam, overlapping a bit, and pinching the dough closed with your fingers to form a seam. Remove the parchment from each rectangle and evenly place on the prepared baking sheet. Cover with plastic wrap, and refrigerate for 1 hour or for up to 3 days.

    Preheat the oven to 350°.

    For the egg wash: Combine the egg and heavy cream in a small bowl.

    Flip the dough rectangles over so the seam is on the bottom, brush the tops with the egg wash, and sprinkle with turbinado sugar. Bake for about 20 minutes, rotating at the halfway point, until lightly browned. Cool to room temperature before cutting each rectangle into 12 equal pieces.

    Store in an airtight container for up to 3 days.

    Reprinted from The Vintage Baker by Jessie Sheehan with permission by Chronicle Books, 2018.

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