- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 (8-ounce) package Neufchâtel or cream cheese, at room temperature
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 1/2 cup whole wheat pastry flour
- 1 1/4 cup all-purpose flour
- 1/2 cup fig preserves
- 3/4 cup finely chopped pecans
- Milk, as needed for brushing
- Turbinado sugar, as needed for garnish
Divide dough into three equal portions on separate parchment sheets. Fold each parchment sheet over dough and flatten each into a 6x8-inch rectangle. Cover and refrigerate until firm, about 1 hour.
Preheat the oven to 375°F. Roll each rectangle of dough between parchment paper to a thickness of 1/4-inch. Uncover dough and spread a thin layer of fig preserves onto each rectangle. Sprinkle with pecans, pressing them into the dough. Using the edge of parchment as an aid, roll each piece of dough into a log and press to tighten. Brush logs with milk and sprinkle with sugar, then carefully cut into 1-inch pieces. Transfer to a parchment paper-lined baking sheet. and bake 30 to 35 minutes, or until edges are golden brown. Set cookies aside to let cool slightly.
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