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Ingredients
- 3 stk unsalted butter room temperature
- 1 1/2 c. sugar plus
- 2 Tbsp. sugar
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 1 lrg egg room temperature
- 1 lrg egg yolk room temperature
- 2 1/2 c. all-purpose flour Rind of 1/2 lemon cut four 1" strips
- 1 x cinnamon stick
- 24 ounce dry black mission figlets stems trimmed
- 1/4 c. cognac
- 1 lrg egg room temperature, lightly beaten
Directions
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, 1/2 c. plus 2 Tbsp. sugar, vanilla, and salt together till smooth. Add in the egg and egg yolk, beating to combine, scraping the sides of the bowl with a rubber spatula. Add in the flour gradually, and continue beating till just blended. Transfer the dough to a sheet of plastic wrap, and shape into a rectangle. Wrap the dough well. Refrigeratein the refrigerator till hard, about 2 hrs.
- Combine the lemon rind, cinnamon stick, figlets, cognac, 1 c. sugar, and 2 c. water in a shallow, medium saucepan over medium-high heat. Bring to a boil, and reduce heat to low; simmer till the cooking liquid has evaporated, about 30 min, stirring occasionally. Remove lemon rind and cinnamon stick, and let cold. Place fig mix in the bowl of a food processor fitted with the steel blade, and pulse till smooth, 20 to 30 seconds.
- Remove the dough from the refrigerator, and divide in half. On a parchment-lined work surface which 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 possibly a knife. Cut the rectangle into three strips, 3 by 12 inches. If the dough is becoming soft, it may be necessary to refrigerateit again.
- Transfer the fig mix to a pastry bag fitted with a #8 or possibly #808 plain tip. Pipe the fig mix down the center of each strip. Brush egg along one of the 12-inch sides of dough. Fold dough over fig filling to enclose, pressing gently to seal. Transfer to a nonstick baking sheet lined with a baking mat, seam-side down. Repeat with the remaining dough and filling. Refrigeratein refrigerator for 30 min.
- Heat oven to 350 degrees. Bake till light golden brown, 20 to 25 min. 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.
- This recipe yields 48 (1 1/2-inch bars).
- Yield: 4 dozen
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