Sift the flour in a bowl.
In another bowl, add the butter along with the sugar, honey, baking soda, vanilla, cinnamon, and orange zest
and cream together on medium speed
until the mixture is light and fluffy.
Next add the egg yolks one at a time,
mixing thoroughly after each addition.
Next add in the sifted flour all at once.
Drizzle in the orange juice and beat the mixer on low.
Continue mixing until just homogenous. The dough will be very soft and wet.
Using a rubber spatula, transfer the dough to a large sheet of plastic wrap.
Fold the plastic over the dough and flatten into a disc. Refrigerate it for 4 hours or overnight.
into smooth consistency to avoid fruit chunks in my filling.
Making the Cookies: Preheat the oven to 325F. Even after chilling the dough will be very soft.
The original recipe source suggests to roll the dough on a heavily floured surface to 1/4 " thickness and cut the dough into several 3 1/4" wide strips. After trying 3-4 times and giving up with a sticky dough ( no thanks to humidity, heat and mess in the kitchen and "I want all your attention for myself" toddler in tow), I opted to pinch of a small ball of the chilled dough ( with the remaining in plastic wrap in fridge while I worked with this one), I rolled it to abt 4" width and abt 6 " length.
Dust the surface off excess flour with a dry pastry brush.
Place a strip of Fig filling in the center of the dough abt 1" wide.
Now to folding the dough over the filling. If its difficult, you can use a (offset) spatula to assist you in this process.
Lift one long end of the dough and fold it over the filling.
Repeat for the other end.
With your hands, you can pat down the bars and emphasize the shape. Dust off the excess flour with the brush like before
and place the cookies one by one on a parchment lined cookie sheet. This folding is quite a work and you will see that you will improve with time. You will see where I was enthusiastic, where I lost the patience and at what point my paining back said - "enough is enough" ;) But hey - lets forget that and say - Nothing better than a rustic looking home made Fig Newtons.
Bake them for about 12 minutes or until puffed and light brown. They will be only slightly firm to touch and in case you find that they are still puffy and moist to touch, then bake them for few minutes more.
Now trim them (as soon they are out from oven) into several 1" long cookies. I wasn't really precise so to speak. I was too impatient to just pick one up and bite into it :)
Storage: The author suggests to transfer them into a plastic container (with a lid) while still warm. You can also use a zip lock bag. This is to slightly steam the cookies ensuring that they will remain soft and cake like from end to end. If you don't do this, its still tastes as good, with the Newtons taking on a lightly drier texture, more like a cookie and less cake like. The cookies will keep, at room temperature, for about two weeks.