Step 1

In a large bowl, cream together the butter and sugar until light and fluffy using an electric hand mixer (2-3 min).

Step 2

Beat in the egg, vanilla extract, and orange zest until well combined.

Step 3

Add 3/4 cup of all-purpose flour, 3/4 c of whole wheat flour, the baking powder, and salt. Mix until a soft cookie dough forms, adding the remaining 1/4 cup of all-purpose flour as needed to bring the dough together.

Step 4

With your hands, shape the dough into a ball. Wrap the ball in plastic wrap and refrigerate until firm, 1 hour.

Step 5

While the dough is chilling, heat the fig jam ingredients together in a medium saucepan over medium-low heat, stirring often, until the figs are soft (30 minutes).

Step 6

Transfer the softened fig mixture to a blender or food processor and blend until smooth.

Step 7

Transfer the puree back to the saucepan and heat over low heat for 15-20 minutes, stirring constantly while bubbling, until very thick. Your finished "jam" should be so thick that it holds soft peaks (see the image in our article).

Step 8

Preheat your oven to 325F.

Step 9

Line a large baking tray with a baking mat or parchment paper. Set aside.

Step 10

On a floured surface, roll the chilled dough into a 10 inch x 14 inch rectangle. Use a knife or pizza cutter as needed to make the outer edges straight.

Step 11

Cut the dough lengthwise into three strips, roughly 3.5 inches x 14 inches.

Step 12

Spoon a line of jam filling down the center of each strip of dough, roughly 1 inch wide.

Step 13

Carefully fold each edge of dough over the top of the fig jam, making a log. Press the top to seal the dough slightly.

Step 14

Place the logs, seam side down, onto your lined baking sheet, spacing them about 2 inches apart.

Step 15

Bake the cookie logs for 17-20 minutes, until the logs feel dry and slightly firm when touched. Remove the pan from the oven and cut each log into 8-9 cookies while still warm.

Step 16

While still warm, place the cut cookies into an airtight container. (This will soften the cookies as they cool.)

Step 17

Store the cookies in an airtight container on the counter for up to 1 week.