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Recipe Summary

prep:
15 mins
cook:
15 mins
cool:
5 mins
bake:
25 mins
total:
1 hr
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°. Line a 13 x 9-inch
    baking pan with aluminum foil.

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  • In a bowl, whisk together flour, baking
    powder, cinnamon and salt. In another
    bowl, beat butter and 1/2 cup of the sugar
    for 2 minutes, until fluffy. Beat in vanilla
    extract. Pour in flour and beat on low
    until well combined. Press firmly and
    evenly (the flat side of a measuring cup
    works well) into foil-lined pan.

  • In a medium lidded pot, combine figs,
    orange juice and zest, honey and
    remaining 2 tbsp sugar. Bring to a
    simmer, cover, reduce heat to mediumlow
    and cook 15 minutes, until softened.
    Transfer to a food processor and run until
    smooth. Cool 5 minutes. Using a spatula
    dipped in warm water, carefully spread
    fig mixture over cookie layer (re-dip
    spatula as necessary to prevent sticking).

  • Bake at 350° for 25 minutes. Cool
    completely. Remove from pan by lifting
    foil and place on a cutting board. Cut
    into 36 pieces.

Nutrition Facts

122 calories; fat 3g; cholesterol 7mg; saturated fat 2g; carbohydrates 24g; insoluble fiber 2g; protein 2g; sodium 41mg.
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