Ingredients (Makes 4 dozen):
1 c whole wheat flour
2 c all-purpose flour
½ t salt
1 t baking powder
¼ c sugar
½ c brown sugar
1½ sticks unsalted butter, softened
3 large eggs
8 oz dried Mission figs, quartered and tough stems removed
2 c freshly squeezed orange juice (approximately 6 oranges)
¼ c sugar
½ t ground ginger
1 Sift the flours, salt, and baking powder together in a bowl.
2 Using a mixer, cream the sugars and butter together until light and fluffy (about 2 minutes). Add the eggs, one at a time, then the dry ingredients and mix until the dough is stiff.
3 Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for an hour to firm up.
4 While the dough is chilling, stir the figs, juice, sugar, and ginger together in a large, heavy-bottom saucepan. Bring to a boil, simmer until figs are soft and the liquid is reduced to a jam-like consistency, about 30 minutes.
5 Transfer the fig filling to a food processor and puree. Let cool to room temperature.
6 Preheat oven to 375˚F. Line two baking sheets with parchment paper or nonstick baking mats.
7 On a well-floured work surface, divide the dough into four equal pieces. Roll one of the pieces into an 8×10-inch rectangle approximately ¼ inch thick. Trim the edges with a pastry scraper or cutter and cut into 2-inch-wide strips. Spread half of the strip with 1 to 1½ tbsp filling using your fingers or an offset spatula; fold the uncovered half over to make a long sandwich cookie.
8 Use the pastry scraper to cut the strip into cookies approximately 1½ inches wide. You should average about 4 strips per quarter of dough and 3 filled cookies per strip. Transfer each cookie to the lined baking sheet. Repeat with the remaining three pieces.
9 Bake for 20 minutes, or until the cookies are golden brown.