Fig Cookies
Delight your taste buds with these tender and nostalgic Fig Cookies, a homemade twist on a classic treat. Featuring a luscious filling made from softened dried figs simmered with sugar and blended into a velvety paste, these cookies boast a perfectly balanced sweetness with natural fruity notes. Encased in a buttery, soft dough with hints of vanilla and a light golden finish, each bite is a celebration of texture and flavor. Perfect for holidays, afternoon tea, or a cozy snack, these cookies are simple to make but offer a gourmet feel. With minimal prep time and simple pantry staples, they’re an irresistible addition to your baking repertoire!
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Recipe Information
Ingredients
- 1.5 cups Dried figs
- 0.5 cups Water
- 0.25 cups Granulated sugar
- 2.5 cups All-purpose flour
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 0.75 cups Granulated sugar (for dough)
- 1 large Egg
- 1 teaspoons Vanilla extract
- 2 tablespoons Milk
Instructions
In a small saucepan, combine the dried figs, water, and 1/4 cup of sugar. Bring to a simmer over medium heat and cook until the figs are softened and the liquid is mostly absorbed, about 8-10 minutes.
Remove the saucepan from heat and allow the mixture to cool slightly. Transfer the fig mixture to a food processor and blend until smooth to create a paste. Set the paste aside to cool completely.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the butter and 3/4 cup of sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until a soft dough forms. Divide the dough into two equal portions, wrap them in plastic wrap, and refrigerate for 1 hour to chill.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of the chilled dough into a rectangle approximately 8x12 inches. Spread half of the fig paste evenly down the center of the rectangle, leaving about 1 inch of space on each side.
Fold the sides of the dough over the filling, overlapping slightly, and pinch the seams to seal. Flip the log seam-side-down onto the baking sheet, and repeat with the remaining dough and fig paste.
Cut each log into 1-inch cookies, spacing them about 1 inch apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the fig cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 490.4 g | 178% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 243.4 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 272 mg | 21% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
