1 stick cold butter, cubed
1/3 cup evaporated cane sugar
1 teaspoon vanilla
1 tablespoon orange zest
1 1/2 cup whole wheat pastry flour
1/4 teaspoon baking powder
1/4 teaspoon sea salt
3 cups fig preserves (recipe follows)
Drain figs from their syrup (I'm reducing the syrup to save for another recipe). Puree figs into a thick paste. Return figs to stove and simmer, stirring, to a thick jam consistency.
In a large bowl, cream butter & sugar together. Add egg, vanilla, and zest and combine. Add flour, baking powder, and salt and stir until well combined.
Using lots of flour for dusting, roll out dough into long stripes about 3-4 inches wide, 1/4 inch thick. Spread fig paste and fold dough in half lengthwise and seal dough by pressing together along the edges. Cut into squares and bake on parchment on cookie sheets at 350 degrees for 25 minutes until cookies begin to brown.
2 cups filtered water
6 cups evaporated cane sugar
9 inches of cinnamon stick
a lemon, seeded, quartered, sliced thin
1/4 orange, seeded, sliced thin
8 cups (36 ounces) fresh figs from my mom's neighbor's tree, washed & destemmed
Combine water, sugar and cinnamon in a pot and bring to a boil. Reduce heat to low and add figs and citrus slices. Cover and cook 45 minutes.
(adapted from HGTV recipes)