Ingredients

The following ingredients have 4 Servings
  • 1/2 cup salted butter (softened)
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 medium egg
  • 1 tsp. vanilla
  • 1 tsp. lemon zest
  • 3/4 cup whole wheat flour
  • 1 1/4 cup white flour
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cardamom
  • 1 tsp. baking powder
  • 1 cup fig or strawberry-fig preserves

Instruction

  • Cream butter, using an electric mixer. Add both sugars and mix until creamy.
  • Add egg, vanilla, and lemon zest. Mix until blended.
  • Add flour, cinnamon, cardamom, and baking powder to the same bowl and mix until the dough comes together.
  • Divide the dough into fourths using a pastry scraper, which happens to be one of my favorite kitchen gadgets! Cover the plate with plastic and refrigerate for 30 minutes.
  • Preheat oven to 375 degrees F
  • Remove one piece of dough from the fridge at a time. Using a well-floured surface, roll out the dough into a 7" x 10" rectangle, then slice down the middle to make two 3.5" x 10" rectangles. Add approximately three to four tablespoons of preserves down the center of the dough.
  • Using the pastry cutter, carefully lift one side of the dough at a time and fold over the preserves. If you prefer, you can first cut the dough into two 3.5" x 5" pieces, which will make it easier to work with.
  • If you haven't cut the log in two yet, do so now, and flip it over onto a cookie sheet covered with either a silicone mat or parchment paper. Don't overcrowd the cookies. Either work in batches or use more than one tray.
  • Bake in the oven for 15-17 minutes, or until golden brown. Allow to cool before using the pastry cutter to cut each log into four pieces.