Ingredients
Method
- Fig Filling
- In a saucepan, combine the figs, brandy, sugar, zest and anise seeds and bring to a boil. Lower to a simmer and let figs cook for about 30 minutes, until reduced by half. This step is to let the moisture in the figs steam out; you want the figs to be thick, and coat the back of a spoon. Let the fig filling cool in slightly and then puree in a food processor until smooth. Transfer filling to a pastry bag fitted with a 1/2" plain round tip, or a zip top bag. Let rest in refrigerator while you make the dough.
Cookie Dough
- In the bowl of a stand mixer, beat the butter until creamy. Beat in sugar, vanilla, zest and salt at a medium high speed until fluffy, about 3 minutes. Beat in the egg. At low speed, beat in the 1 ½ cups of flour. Divide the dough in half, flatten into rectangles and wrap in plastic. Freeze until firm, about 20 minutes or you could let it chill over-night.
Roll out Dough
Preheat oven to 350º. Roll out 1 piece of the dough between two sheets of well-floured parchment paper into a 9 x 12" rectangle, dusting with more flour as needed. Remove the top sheet of parchment. Cut the rectangle into three 3”x12" strips and transfer to a sheet pan. Pipe a 1” line of fig filling down the middle of each strip of dough. Place sheet pan in fridge and chill until just firm enough to fold, about 15 minutes. Fold the dough over the filling and push the roll over so it is seam side down on the sheet pan. Press down gently to flatten slightly. Cut each roll into 8 pieces and arrange about 1” apart. Bake for 20 minutes or until bars are golden and bottom. Repeat with second dough package.