1 cup finely chopped dried figs
1 cup water
1-1/2 cups apple juice
1/4 cup sugar
1/8 tsp. grated orange zest
3/4 cup unsalted butter, softened
3/4 cup sugar
1/2 tsp. grated orange zest
1 large egg
1 tsp. vanilla extract
2 cups all-purpose flour
1. Make the filling: Combine the figs, water, apple juice and sugar in a medium saucepan and bring to a boil. Reduce to low and simmer for 1-2 hours or until figs are soft and liquid is reduced and syrupy.
2. Transfer to a food processor, add the orange zest and process until smooth. Let cool.
3. Make the dough: Cream together the butter, sugar and orange zest in the bowl of a stand mixer fitted with the paddle attachment, for 2-3 minutes on medium speed. Add the egg and vanilla and beat in. Add the flour and beat on low speed until the dough comes together. Wrap in plastic wrap and refrigerate for 2 hours.
4. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
5. Divide dough in half. Keep one half refrigerated while working with first half. On a floured surface, roll the dough into a 12 x 8 rectangle. Cut into two strips, each 12 x 4 inches. Spoon a line of filling down the center of each strip. Fold the dough over the filling and pinch the edges together. Place on parchment paper, seam side down. Repeat with remaining dough.
6. Pop the logs in the freezer for 10 minutes before slicing. Using a sharp knife, slice each log into 10 cookies. Bake 16-20 minutes, until golden. Remove from oven and cool on rack.