Methods/steps

Preheat the oven to 350°. Cream together the butter and sugar until light and fluffy. Add the whole eggs, 2 of the egg yolks and the vanilla and lemon zest and mix until well combined. Add the flour and salt and mix until just combined—don’t overmix or the cookies will be too chewy! Divide the dough in half, pat each half into 2 rectangles, wrap in plastic wrap and chill for at least 1 hour.

Roll out the dough into a large rectangle, about an eighth- to a quarter-inch thick, then roll the dough onto the rolling pin and transfer to a baking sheet lined with parchment paper or Silpat. Spread the fig jam evenly over the pastry, then roll out the second half of the dough and place it on top of the jam. Trim the excess and chill for 1 hour. With a paring knife, score the dough lightly into 48 bars. Whisk the remaining yolks and the milk together and brush the mixture on the top of the dough. Bake for 25 to 30 minutes, until golden brown—rotating the pan halfway through baking. Cool on a rack, cut into bars and store in an airtight container.