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Makes 40 (1-inch) cookies
This recipe makes more fig purée than is needed for the cookies; the extra can be spread on toast and will keep for 1 week refrigerated.
1 cup (12 ounces) finely chopped dried Black Mission figs, packed
1 cup apple juice
3/4 cup sugar, divided
1/8 plus 1/2 teaspoon grated orange zest, divided
1/2 cup (1 stick) butter, softened
1 large egg white
Seeds scraped from 1/2 vanilla bean
1/2 teaspoon vanilla extract
1 1/2 cups flour
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1st Keep
 tihleigh
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