Preparation

Combine the softened butter and brown sugar in a mix master with a paddle attachment. Add the egg and blend well.

Add the baking powder to the flour. Slowly add the flour mixture to the other combined mixture until a sweet dough is formed. Place the dough on a mixing board.

Knead dough until it becomes smooth and firm. Elongate the dough and wrap with plastic wrap. Refrigerate the dough for about an hour before using it. (At this point, the dough could be refrigerated for days or frozen.)

Line two cookie sheets with parchment paper. Cut a portion of the dough to fit through your dough machine or roll it out by hand to about ¼-inch thickness.

Using your favorite cookie cutter, 2 inches in diameter, cut out each pie and place it on the cookie sheet. Finish cutting the discs using all the dough.

Add a dollop of fig jam to each disc and bake for about 10 to 15 minutes at 350°. Sprinkle them with powdered sugar after the pies are cooled.

When storing, use foil between the layers so the mini pies do not adhere to each other. To keep, place in an airtight container.

Now, the sweet smell of success is yours.