From-Scratch Fig Bar Cookies

1. 1

   In a medium bowl, combine whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg.

2. 2

   In a large bowl, beat butter, brown sugar, and honey until light and fluffy. Add egg, orange zest, and vanilla extract; beat until well combined. Add the flour mixture in 3 additions, mixing just until combined; the dough will be very soft and sticky.

3. 3

   Wrap the dough in plastic wrap. Pat it into a disk and refrigerate for 4 hours to overnight.

4. 4

   In a medium saucepan, combine figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg. Bring the filling to a simmer over medium heat, stirring occasionally. Cook until the figs are softened and easily break apart when pressed with a spoon, about 15 minutes. Remove from the heat and cool for 10 minutes.

5. 5

   Transfer the filling to a blender or food processor and puree until smooth. Pour the puree into a glass container and let it cool completely until the filling is spreadable. Refrigerate until ready to use.

6. 6

   Preheat the oven to 350 degrees F (175 degrees C).

7. 7

   Lay a sheet of parchment paper on a work surface and generously flour the paper and a rolling pin. Roll the chilled cookie dough into a 10x14-inch rectangle about 1/4 inch thick, flouring the parchment and rolling pin as needed. Cut the dough into 4 strips about 3 1/2 inches wide and 10 inches long.

8. 8

   Divide the fig filling among the dough strips. Spread the filling lengthwise down the center of each strip, leaving about 1/2 inch of space on the sides. Gently pull one side of the dough halfway over the filling. Repeat with the other side and pinch to seal the filling, forming a cookie log about 1 inch wide and 10 inches long.

9. 9

   Gently roll each log so the seam is facing down. Brush off any excess flour and lightly press the top to flatten slightly. Repeat with the remaining dough strips.

10. 10

    Brush off any excess flour from the tops of, and between, the cookie logs. Carefully lift the parchment with the cookies onto a baking sheet and arrange the logs about 1 inch apart.

11. 11

    Bake in the preheated oven until the cookies just start to brown and feel slightly crisp to the touch, 20 to 25 minutes. Let the cookies cool for 5 minutes. Using a serrated knife, slice each log into 8 pieces about 1 1/4 inches long and 1 inch wide. Let the cookies cool completely, at least 40 minutes.

12. 12

    Store the cooled cookies in an airtight container until softened, 8 hours to overnight.

• Calories 120.22 kcal — Moderate 6%
• Protein 2.19 g ⌄ Low Source 4%
• Carbohydrate 16.82 g 6%
• Total Fat 5.37 g — Moderate 7%
• Saturated Fat 1.88 g — Moderate 9%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 19.51 mg — Moderate 7%
• Sodium 7.99 mg ⌄ Low Source 0%
• Dietary Fiber 2.46 g ⌄ Low Source 9%
• Total Sugars 10.17 g --
• Added Sugars 0.28 g ⌄ Low Source 1%
• Calcium 22.22 mg ⌄ Low Source 2%
• Iron 0.59 mg ⌄ Low Source 3%
• Potassium 136.15 mg ⌄ Low Source 3%
• Vitamin A 24.01 mcg ⌄ Low Source 3%
• Vitamin C 6.98 mg ⌄ Low Source 8%
• Vitamin D 0.06 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten