INGREDIENTS
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Filling:
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1 generous cup Calimyrna dried figs
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1-1/2 cups water
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1 cup apple juice
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1/4 cup sugar
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zest of 1/2 grated orange
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Cookie dough:
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4 oz (8 tbsp) softened butter
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1/2 cup granulated sugar
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zest of 1/2 grated orange
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1 egg white, room temperature
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1 tsp vanilla extract
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1.5 cups all-purpose flour