Fig Olsons

Step 1: For dough, combine flour, sugar, baking powder, baking soda, cinnamon and salt.

Step 2: Cut in butter until dough is a rough, crumbly texture.

Step 3: Add whole egg and egg yolk and blend in until dough comes together.

Step 4: Shape into a disc, wrap and chill for an hour.

Step 5: For filling, combine all ingredients in a small saucepot and bring up to a simmer.

Step 6: Simmer until the figs absorb all liquid, about 10 minutes.

Step 7: Let cool and purée in a food processor and chill completely.

Step 8: Preheat oven to 375 °F.

Step 9: On a lightly floured surface, roll out dough into a rectangle, just under ¼-inch thick. Using a knife or pastry cutter, cut strips of dough that are at least 4 ½ inches wide.

Step 10: Spoon filling (or pipe with a piping bag) along center of the strip.

Step 11: Brush left side of pastry dough with egg wash and fold right side of pastry over filling, so that egg washed side meets it.

Step 12: Trim edges.

Step 13: Lift filled cookie tube to a parchment-lined baking sheet and press down to flatten.

Step 14: Repeat with remaining strips and brush tops with egg wash.

Step 15: Bake for 15 to 18 minutes, until a light golden brown.

Step 16: Allow cookies to cool, then cut strips into 1-inch bites.