If you’re a fan of store-bought fig cookies, just wait until you taste these—they’re well worth the time spent making them.

　　

Ingredients

Makes 2 dozen

　　1 cup (2 sticks) unsalted butter, room temperature

　　1/2 cup sugar

　　1 large whole egg plus 2 large egg yolks

　　1 teaspoon pure vanilla extract

　　Finely grated zest of 1 lemon

　　2 1/2 cups all-purpose flour, plus more for parchment

　　1/4 teaspoon salt

　　Fig Filling (recipe follows)

　　1 teaspoon whole milk

　　

Step 1

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add egg, 1 egg yolk, vanilla, and zest; mix well. Add flour and salt; mix on low just until dough comes together. Divide dough in half; wrap each half in plastic wrap. Chill until firm, about 1 hour.

　　

Step 2

Dust a large piece of parchment paper with flour, and roll out half of the dough to slightly larger than a 9 by 14-inch rectangle, chilling as necessary if dough gets too soft. Remove excess flour with a dry pastry brush, and trim to even edges. Pick up dough by wrapping it around a rolling pin; unroll it onto a baking sheet lined with parchment. Spread filling evenly over pastry. Roll remaining dough; cover filling. Trim excess pastry to make a rectangle. Chill 1 hour.

　　

Step 3

Preheat oven to 375°F. In a small bowl, beat together the remaining egg yolk and the milk. Use a paring knife to score dough lightly into 1 1/4 by 3-inch bars. Lightly brush with egg wash. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through. Transfer to a wire rack until cool. Cut into bars. Bars can be stored between layers of parchment in an airtight container at room temperature up to 3 days.

　　Martha Stewart's Cookies