Fig Cookies

These cookies are designed to taste like those fig cookies we all grew up eating. You make a filled log and bake it off before slicing it into cookies.

16 ounces dried figs, preferably

Turkish figs

8 ounces raisins

1 cup packed light brown sugar

1⁄3 cup lemon juice

1⁄3 cup water

3 tablespoons brandy or orange juice

1⁄2 teaspoon ground cinnamon

2 cups whole wheat pastry fl our

1 cup all-purpose fl our, plus additional for dusting

1⁄2 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

3⁄4 cup granulated sugar

1⁄2 cup solid vegetable shortening

3 large eggs, at room temperature

• Place the figs and raisins in a food processor fitted with the chopping blade. Process until finely chopped, then pulse a few more times until the mixture gathers together in a sticky ball.
• Scrape the fig mixture into a medium saucepan set over medium heat. Stir in 3⁄4 cup brown sugar, the lemon juice, water, brandy or orange juice, and cinnamon.
• Cook, stirring almost constantly, until the sugar dissolves and the mixture begins to bubble, about 5 minutes. Remove from the heat and set aside to cool completely, about 1 hour (or cover and refrigerate for up to 24 hours).
• Position the rack in the center of the oven and preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
• Whisk both fl ours, the baking powder, baking soda, and salt in a medium bowl; set aside.
• Beat the granulated sugar, shortening, and the remaining 1⁄4 cup brown sugar in a large bowl, using an electric mixer at medium speed, until creamy and smooth, about 4 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition.
• Turn off the beaters, add the fl our mixture, and beat at low speed just until a smooth dough starts to form. Remove the beaters and divide the dough into thirds.
• Sprinkle a few drops of water on your work surface, then lay a large sheet of wax paper over them. Sprinkle the wax paper with a little fl our, then place one part of the dough on it. Press down gently to flatten, dust with fl our, and lay a second sheet of wax paper over the dough.
• Roll the dough between the sheets of wax paper until it forms a 12 x 5-inch rectangle. Peel off the top sheet of wax paper.
• Spread a third of the fi g mixture (about 1 cup) the long way down the middle of the rectangle. Leave a 1⁄2-inch border at each end and about an inch down each of the long sides of the rectangle. Fold one long side over onto the other so that you create a tube. Seal the long ends well, then crimp the short ends closed. Transfer the log to the prepared baking sheet and repeat steps 7, 8, and 9 with the other two pieces of dough and the remaining filling, leaving about 2 inches of space between the logs on the baking sheet.
• Bake until lightly browned, about 15 minutes.
• To cool and slice: Leave the logs on the baking sheet for 10 minutes, then transfer them to a wire rack and cool completely (do not pick them up; transfer them with spatulas to keep them from breaking apart in the middle). Cool for 1 hour, then slice into 1-inch pieces (the very ends will be pretty worthless—not much filling; they should be cut off and discarded).
• To store: They can be kept in a sealed container at room temperature for up to 4 days.

Makes 36 cookies