1

Cream the butter, sugar and egg in a large bowl using a hand mixer or stand mixer. In a separate bowl, mix together the flour, salt and baking powder. Mix the dry ingredients into the wet until just combined. Gather the dough into a ball, wrap in plastic and refrigerate for at least 30 minutes.

2

Meanwhile, preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper.

3

In a food processor, process the figs with the hot water and zest until a paste forms. Gather this paste into a piping bag with a one-inch opening. Set aside.

4

Roll out the dough between two pieces of parchment paper to create a rectangle that is six inches by twelve inches. You can work in batches if needed by dividing the dough into pieces before rolling if you are short on space.

5

Cut the dough into two long rectangles. Pipe the fig mixture down the middle of each rectangle. Using the parchment paper, gently fold one side of one rectangle into the middle and do the same on the other side to create a seam. Flip this seam down onto the baking sheet. Do the same with the other rectangle of dough.

6

Cut the cookie logs into two-inch pieces but do not remove them from their rectangle mold. This is important for the baking process so that the ends of each cookie stay moist.

7

Bake the cookies for ten minutes. Let them cool completely before separating them.

8

Store the cookies in an airtight container for up to three days. Enjoy!