These cookies are a great way to use fresh figs, and kids love them!

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Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
40
Yield:
40 cookies
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Cookie:
Fig Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix flour, baking soda, and salt together in a bowl.

  • Beat sugar and butter with an electric mixer in a large bowl until fluffy. Beat eggs in, one at a time, until combined; stir in vanilla extract. Fold in flour mixture until well blended.

  • Combine figs, honey, cinnamon, and nutmeg together in a food processor; pulse until smooth. Stir in lemon juice until filling is slightly thinner than jam.

  • Shape dough into 1-inch balls; place on a non-stick baking sheet. Make thumbprints in batter with a wet finger. Spoon 1 teaspoon of filling into each thumbprint.

  • Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts

86 calories; protein 1.3g 3% DV; carbohydrates 14.6g 5% DV; fat 2.7g 4% DV; cholesterol 15.4mg 5% DV; sodium 49mg 2% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2016
next time I might try a little almond extract in the dough I think this a wonderful recipe! I also used reconstituted dried figs:) Read More
(2)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/08/2020
These cookies are amazing! Very soft and moist. They are super easy to make. I made a simple glaze of icing sugar and milk to drizzle over the top, which makes them look prettier and adds a little more sweetness, which I think is needed. I have a fig tree and am always looking for new ways to use them fresh (not dried). Read More
(2)
Rating: 5 stars
12/14/2016
next time I might try a little almond extract in the dough I think this a wonderful recipe! I also used reconstituted dried figs:) Read More
(2)
Rating: 5 stars
08/24/2020
Yum!! Loved the shortbread type cookie and the spices in the fig purée were perfect! We have a fig tree with tons of figs this year so I’m trying every possible fig recipe. Didn’t know how many figs were in 1/2 lb so I used 6 large ones. I made my cookies too big (missed the part about 1” balls) so I had lots of leftover purée. Guess I’ll have to make another batch of cookies! Read More
(1)
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Rating: 4 stars
09/19/2019
They were good, but they take a longer time to cook than the recipe called for. The filling was weird there's a little too much honey and the cinnamon added a weirder taste to it and it needed a thicker and sweeter substance. The consistency was good and the dough cooked well. Read More
Rating: 4 stars
07/17/2017
I'm not the best measurer so ended up with a little too much nutmeg. But they were very good. Read More
Rating: 5 stars
07/27/2020
These cookies are great. My husband who is not a fan of figs, loves them. Easy to make and no boiling required for figs. Read More
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