Figgy Cookies

Figgy Cookies
Servings: 48 Prep 25 mins Cook 15 mins to 20 mins Bake 350° 15 mins per batch


  • 8 ounces dried Mission figs, stems removed and chopped (1 1/2 cups)
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons finely shredded orange peel
  • 1 cup orange juice
Cookie Dough
  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • Dash salt
Icing (optional)
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 2 - 3 teaspoons milk

Make It

1. For filling, in a medium saucepan combine figs, brown sugar, orange peel, and orange juice. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until nearly all of the liquid has evaporated, stirring occasionally. Remove from heat; cool slightly. Transfer fig mixture to a food processor or blender. Cover and process or blend until smooth. Set aside.

2. Preheat oven to 350 degrees F. For the dough, in a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar and beat until combined. Beat in eggs and 1 teaspoon vanilla until combined. In a medium bowl stir together the flour, baking powder, cinnamon, and salt. Add to beaten mixture and beat on low speed until combined.

3. Divide dough into 4 pieces. Roll each piece between parchment paper into 12x5-inch rectangles (if dough seems soft chill until easy to handle). Spread 1/4 cup of the fig mixture down the middle of each rectangle. Fold rectangles in halve lengthwise over filling and seal edges with the tines of a fork. Cut each rectangle crosswise into 12 slices. Place slices 2 inches apart on parchment on a cookie sheet. Bake for 15 minutes or until lightly browned. Remove and cool on a wire rack.

4. For icing, in a small bowl stir together powdered sugar, 1/4 teaspoon vanilla, and enough milk to make of drizzling consistency. Drizzle lightly over cookies. Allow to stand until set.

Nutrition Facts

Servings Per Recipe: 48; Amount Per Serving: cal. (kcal): 106, Fat, total (g): 4, chol. (mg): 18, sat. fat (g): 3, carb. (g): 16, Monounsaturated fat (g): 1, Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): 1, sugar (g): 9, pro. (g): 1, vit. A (IU): 146, vit. C (mg): 3, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 16, Cobalamin (Vit. B12) (µg): , sodium (mg): 56, Potassium (mg): 57, calcium (mg): 30, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.