Relive your childhood with these sweet, cake-like cookies.
Honey helps with browning and moisture retention.
The exact amount of time will vary depending on the thickness of the dough, but expect about an hour. It can also be refrigerated up to a week in advance if you'd like to split the project up into a few bite-sized chunks. If your dried Mission figs are flavorful but a little too crusty or dry, the consistency of the "jam" may need to be adjusted by processing it with an extra quarter-ounce of water or so. In the end, the mixture should be much thicker than a traditional jam, with an almost dough-like consistency. Like the cookie dough itself, the fig filling can be made and refrigerated several days in advance, then brought back to about 70°F for use.
*With this or any other recipe for a rolled dough, it will always be necessary to take special precautions if it's above 75°F in your kitchen; for more information, check out theseRoll the dough as evenly as you can to create a square-ish shape; once it's about eight inches across, dust it with a bit more flour then flip it over, dust again, and keep rolling until it's about 15 inches square.
To fill the cookies, position the pastry tip just above the dough, about one-eighth-inch from its surface, then apply firm pressure to begin piping, and move slowly down the length of a prepared strip. The placement and speed will force the filling to spread and flatten; if the piping tip is held too high or moved too fast, the filling will come out as a narrow cylinder, instead.
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