Make Fig Bars
Make the Dough. Cream the butter and sugar, then beat within the egg, adopted by the vanilla, and eventually the orange zest. Whisk the dry elements in a separate bowl, then add to the bowl with the moist elements and blend on low velocity.
Chill. Cowl the dough with plastic wrap and refrigerate for at least 2 hours or as much as 2 days. (Chilling makes it simpler to roll with out sticking!)
Make the Filling. Mix all of the filling elements besides the maple syrup in a saucepan with 1/2 cup of water. Deliver to a simmer over medium warmth, then scale back warmth to low and proceed to simmer till the figs are comfortable and the liquid is cooked off.
Course of. Switch the figs to a meals processor, add the maple syrup, and course of till easy. Switch to a big zip-top bag.
Roll Out the Dough. Roll the dough right into a 12×12-inch sq. on a calmly floured work floor. Slice it into 4 3-inch strips.
Assemble. Pipe the filling down the center of every dough strip, then fold the dough over the filling. Flip, seal, and reduce into 2-inch items. Set the cookies on a greased or lined baking sheet with the seam-side down.
Bake. Place the pan within the oven and bake for 17 to 18 minutes, or till agency. Stack the nice and cozy fig bars in an hermetic container with a paper towel between every layer; shut the container and funky for six hours, then ENJOY!
