This snacktime favorite is soft and chewy, with a warm, subtle sweetness and a pop of citrus. The fig filling is so simple but has an irresistible caramel-like texture.

Fig Bittmans

Yield: About 2 dozen cookies Time: About 45 minutes, plus time to chill
1 1/2 sticks butter, softened
3/4 cup brown sugar
11/2 teaspoons vanilla extract
1 egg
3 tablespoons grated orange zest
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces dried figs, chopped
1 cup orange juice
  1. Combine the butter and sugar in a large bowl and beat them together with an electric mixer until fluffy. Beat in 1 teaspoon of the vanilla and the egg until well blended, then add the zest.
  2. In a separate bowl, stir together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the butter mixture until just combined. Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour, or until firm.
  1. Make the filling while the dough chills. Combine the figs and orange juice in a small saucepan and bring to a simmer over medium heat. Cook until the figs are soft, then drain and purée with the remaining 1/2 teaspoon vanilla. Set aside to cool.
  1. Heat the oven to 375°F. On a lightly floured surface, divide the dough into quarters and roll each piece into a long rectangle about 4 inches wide; square off the edges of the dough as needed to keep it relatively even. Spoon the fig filling evenly down the middle of each piece of dough and fold up the sides of the dough around it lengthwise; press gently to seal. Bake on ungreased baking sheets, seam side down, for about 15 minutes or until the logs are evenly golden. Cut into squares while they are still warm and store in an airtight container for up to 1 week.