These cookies are fig-tastic.
Oh, they’re not like your familiar Newtons with an abundant filling of sticky fig paste. Nope, instead the dried figs in these cookies are ground up and incorporated into the cookie dough, itself.
As a result, the figs take on a more subtle quality, especially when mixed with ground pecans.
The recipe is from “The Gourmet Cookie Book” (Houghton Mifflin), of which I received a review copy last year. The book features the now defunct magazine’s best cookie recipe of each year from 1941-2009. These “Fig Cookies” hark back to 1964. A true oldie but goodie.
These cookies are barely sweet, with a crumbly texture. They’d be marvelous alongside a glass of port or brandy or a mug of Chai tea especially at this brisk and festive time of year.
(Makes about 4 1/2 dozen cookies)
1 cup unsalted butter, softened at room temperature
1/4 cup granulated sugar
1 cup pecans, finely ground
1 teaspoon vanilla
2 cups sifted flour
1 cup ground dried Calimyrna figs (about 8-9 whole dried figs, stems removed, then pulverized in a food processor)
Preheat oven to 300 degrees.
Cream butter with an electric mixer. Add sugar and beat mixture until it is fluffy. Stir in pecans and vanilla.
In a separate bowl, stir together sifted flour and ground dried figs. Stir this into the creamed mixture.
Form dough into small finger or log shapes, each about 2 1/2 inches long. Place them on cookie sheets lined with parchment, about 1 1/2 inches apart.
Bake for 25 to 30 minutes. Be careful that they don’t brown.
From “The Gourmet Cookie Book” (Houghton Mifflin)
Another Fig Recipe: Fig Compote
More Cookies with Dried Fruit: Chocolate Cherry Cha-Chas