1. Filling: 2. Mix the ingredients in a small saucepan and bring up to a gentle simmer. 3. Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a "paste". 4. Transfer to a food processor and purée a thick consistency. 5. Cool completely, then transfer to a plastic zip-top bag and set aside. (Note: you can make this up to 3 days in advance). 6. Dough: 7. Whisk together the flours, baking soda and salt. Set aside. 8. Cream the butter, shortening, sugar, egg whites and extracts in a bowl. 9. Add the dry ingredients, beating to combine into a dough. 10. Wrap well in plastic and chill at least one hour. 11. Assembly: 12. Preheat the oven to 325 and line a baking sheet. 13. Roll the dough into a thin layer (less than 1/4") on a floured surface or between sheets of waxed paper. 14. Slice strips about 3 1/4" wide, and pipe the filling along the centre of each. 15. Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick). 16. Slice into "two bite" sized pieces (about 1") and place on the lined sheet. 17. Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking). ---------------------------------------------------------------------------
Nutrition
Ingredients
