My father, Allah rest his soul, would have loved these cookies.
These cookies are as wholesome as they are healthy, especially with my using whole wheat flour in the cake-like (yet still firm) dough enveloping the jammy dried fig filling.Do plan ahead when making this, as both the jam and the crust need to be made and rested and cooled before shaping and baking. The good news is that you can make both the day before, and let them sit in the refrigerator to be baked the next day.
1/2 cup butter
1 cup brown sugar, packed
1 tsp vanilla
2 1/2 cups whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
350g moist dried figs
1/4 cup sugar
3/4 cup water
2 Tbsp lemon juice
Finely chop the moist dried figs then mix in saucepan with 1/4 cup sugar, 3/4 cup water and 2 tablespoons lemon juice.
Place over medium heat. Cook, stirring frequently, for 10 minutes or until thick and jammy.
Remove from heat, cool and cover and chill.
With mixer, beat together butter, sugar, eggs and vanilla until well blended.
Mix flour, salt and baking soda and stir into first mixture (dough will be stiff).
Wrap in plastic wrap and chill for 3 to 4 hours or overnight.
When ready to bake, turn dough out on lightly floured surface.
Roll into a 14 x 12 inch rectangle. Cut into 4 strips 3 1/2 x 12 inches long.
Spoon or pipe filling evenly down center of strips and using a spatula, turn in sides of strips.
Press edges together to seal then cut each strip into 10 pieces.
Arrange seam side down on baking sheets and bake at 375F for 10 to 12 minutes or until firm and lightly browned.
Remove to racks to cool completely. Store in an airtight container.