Fig-Pecan Cookies

Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, kosher salt, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Add pecans, beating until just combined. Fold in ½ cup (160 grams) preserves.

Using a 3-tablespoon spring-loaded scoop, scoop dough (about 60 grams each), scooping directly into streaks of preserves and maintaining large swirls of it, and place on prepared pan. As you scoop, if you do not see large swirls of preserves anymore, fold up to remaining ¼ cup (80 grams) preserves into dough as needed. Cover and refrigerate for at least 2 hours or up to overnight.

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

Place dough 2 inches apart on prepared pans.

Bake until edges are set, 15 to 18 minutes. Let cool on pans for 10 minutes. Garnish with sea salt, if desired. Remove from pans, and let cool completely on a wire rack. Store in an airtight container for up to 5 days.