Fig Einsteins

Directions

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   To make the fig brandy freezer jam:
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   1. Using a vegetable peeler, remove strips of peel from the lemons, careful not to get any pith. Cut the strips into tiny matchsticks.
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   2. Combine the lemon peel, figs, sugar, brandy, and salt in a large heavy pot. Let the mixture stand at room temperature for 1 hour, stirring occasionally.
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   3. Then, bring the mixture to boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to medium and continue to simmer until the jam thickens and reduces to about 6 cups, about 30-35 minutes, occasionally mashing the mixture with a potato masher. Remove the pot from the heat. When the mixture cools down a bit mix in the juice from one of the lemons, then taste it. If it's too sweet, add more lemon juice, if it's not sweet enough, add more sugar.
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   4. Ladle the mixture into freezer jam jars (or any freezer-safe container that tickles your fancy), leaving at least half an inch of room from the top of the container, and move to the refrigerator to set up overnight. The next day, move any jam to the freezer that you're not planning to eat in the next week or so.
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   To make the cookies:
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   1. Preheat the oven to 350F.
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   2. In the bowl of a stand mixer, cream together the butter and sugar on medium speed until the mixture is light and fluffy. Turn the speed down to low and beat in the egg, milk, vanilla, and bourbon until well combined. Add the flour, baking soda, and salt, and stir just until combined. Divide the dough into even quarters, it will be quite sticky.
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   3. Working on a well floured surface, roll one quarter of dough into a log about 12 inches long. Using your fingers, pat the dough out into a rectangle about 1/8 inch, and 2 inches wide. Spread half the jam down the center of the dough. Press out another portion of dough into a rectangle of the same size, and place it on top of the dough with the filling. Seal the long edges of the dough together by pressing the two sides together, then cut crosswise into 1 inch lengths, until you have 12 cookies.
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    4. Repeat step 3 with the remaining 2 pieces of dough and jam.
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    5. Place the cookies on a cookie sheet and bake for 15 minutes, until they just begin to brown.
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    Note: You can use any jam that tickles your fancy in place of the fig jam. Blueberry would probably be quite delicious!