Step 1

In a large bowl, cream the butter and sugar until light and fluffy using an electric hand mixer, for 2-3 min. Beat in the egg, vanilla extract, and orange zest until well combined.

Step 2

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

Step 3

While the dough is chilling, make the filling. In a small saucepan, place the dried figs, water, orange juice, and cinnamon. Cover and simmer over low heat for 10 minutes, until the figs begin to plump.

Step 4

Remove the mixture from the heat and allow it to cool for a few minutes. Then, transfer the mixture to the bowl of your food processor. Add the honey and blend until a thick paste forms. Set the filling aside.

Step 5

Preheat the oven to 325F.

Step 6

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

Step 7

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

Step 8

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

Step 9

Divide the fig filling paste between each strip of dough, forming it into a line down the center of each strip. Press the filling to roughly 1-inch wide.

Step 10

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

Step 11

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

Step 12

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

Step 13

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

Step 14

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