½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
3 large egg yolks
2 tablespoons honey
1 teaspoon orange zest
1 tablespoon orange juice
¼ teaspoon baking soda
½ teaspoon kosher salt
1 cup fig jam
1. In a bowl, mix together the flour, baking soda and kosher salt; set aside.
2. In a stand mixer, cream together the butter and sugar on medium until light and fluffy, about 2 minutes. Add in the egg yolks one a time, mixing on low. Mix in the honey, orange zest and orange juice on low.
3. Add the flour mixture to wet ingredients. Mix on low until just combined. The dough will be soft. Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for 2 hours until very firm, or up to overnight.
4. Preheat oven to 350°F.
5. Dust a work surface with extra flour to prevent sticking and roll out the dough out to ¼-inch thick. Using a ruler, cut the dough into strips that are 3 inches wide and 6 inches long. Take one strip; spread the jam down the center of the strip lengthwise to about 1 inch wide and ¼-inch thick. Next, lift one of the long sides up over the filling and repeat with the other side. Be sure that the 2 flaps of dough overlap and press them gently together to create a cookie bar. Repeat with the remaining dough.
6. Transfer the bars to a baking sheet and flip them over so that the seam is on the bottom.
7. Bake cookie bars for about 12-15 minutes. They should be just turning golden brown. Cool on baking sheets to room temperature to allow the jam to set up. Using a very sharp knife cut the cooled cookie bars into about 1 inch long cookies. Store cookies in an airtight container.