- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 3 tablespoons lavender sugar
- 1 large egg
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon fine ground sea salt
- 2 cups whole wheat flour
- 6 to 7 California Fresh Figs, sliced
- Place the butter, brown sugar, and 1 tablespoon of the lavender sugar in the bowl of an electric mixer. Mix on medium for 30 seconds and then cream on medium-high for about 2 minutes.
- Add the egg and vanilla. Mix on low until blended. Scrape the sides of the bowl as needed.
- Sprinkle in the salt. With the mixer on low, add the flour a little at a time. Increase the speed to medium and mix just until all the flour is incorporated into the dough. Refrigerate the dough for 30 minutes.
- Preheat the oven to 350 degrees F.
- Divide the dough into 20 balls. Divide each ball in two and flatten each piece into a round disk. Place a slice of fig on one flattened disk. Place the other disk on top and form the dough into a disk around the fig slice. Place the cookies on an ungreased baking sheet, or a baking sheet covered in a silicone baking mat. Sprinkle with some of the remaining lavender sugar.
- Bake for 13 to 15 minutes, until the edges of the cookies brown and centers are firm. Remove from oven and let rest for 2 minutes. Transfer to a cooling rack and allow to cool completely before serving.