Adapted from Serious Eats via BraveTart
Yields – 2 dozen
8 ounces flour
4 ounces unsalted butter (1 stick), room temperature
3 1/2 ounces sugar
1 ounce honey
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla
1/8 teaspoon cinnamon
1 teaspoon orange zest
3 egg yolks
1 ounce orange juice
Weigh the flour, sift, and set aside. In a mixer with the paddle attachment, cream together the butter, sugar, honey, baking soda, vanilla, cinnamon, and orange zest until everything is light and fluffy. Scrap down the bowl and add the egg yolks one at a time. On the lowest speed add in all the flour while mixing, drizzle in the orange juice and mix until everything is well combined. Scrap the dough onto plastic wrap, flatten, wrap, and refrigerate overnight or at least 4 hours.
To make the cookies, preheat the oven to 325 F and heavily dust your area with flour. This is a very moist dough, it needs a LOT of flour. Roll the dough into a thickness of 1/4” and cut into strips 3 1/4” by 6”. Re-roll the left over dough, you should get about 5 strips.
12 ounces dried black Mission Figs
2 ounces unsweetened applesauce
1 1/2 ounces honey
1/4 teaspoon cinnamon
In a food processor, mix everything together until smooth and well blended. My figs did not break down very small in the food processor so I used an hand blender to get the mixture smooth enough. You want the figs very fine and paste like. Place the the figs in a piping bag and pip a strip down each stripe of dough. Roll the dough around the strip of fig so that the seem is on the bottom.