Figgy Cookies
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.
Fig Cookies
(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
And: Raspberry-Cherry Crumble Bars
Wonderful cookies! They look very tempting.
Cheers,
Rosa
Fig Newtons are one of my favorites, so these sound delish! And an interesting addition to the Christmas cookie lineup.
Figs are so delicious! I’ve never thought of putting figs in cookies though, seems very nice. You may have just given me motivation to make a batch for Xmas!
These look so awesome! I love cookies and fruit together!
That book is too cool and these were quite tasty. 🙂
Those dried figs looked so beautiful. Too bad they got pulverized! 😉
I was just thinking about that book and all those fabulous cookies. These sound delicious with the mix of figs and pecans–and with a glass or brandy or port.
I can’t say that I’ve ever had a fig cookie, mostly because when I am craving dessert, chocolate is what I really want. However, I love the sound of the flavors in this. I bet they would work really well translated into biscotti as well and if the sugar was reduced, could even be a nice accompaniment to a cheese plate.
BTW – I think the sugar quantity might be missing from the ingredients.
Kelly: Thanks for your eagle eyes. Sugar amount has been added. 😉
I love figs and these cookies look very special. 🙂
The title alone is beyond wonderful…I love these, and your description leaves me with an imagined taste! Wonderful recipe!
Oh these are such a tea cookie aren’t they! I love figs in any way, shape or form! 🙂
Very British! And very tasty too. Perfect with a cup of tea. I’m going to have to put that cookbook on my Amazon wish list!
figgy pudding? pshaw–give me figgy cookies! 🙂
I just made these (thanks for adding the amount of sugar! I was starting to panic as I’d already softened the butter and so on. Whew. Glad to see the update.) I didn’t have figs handy, but did have dried dates, so substituted those. And used gluten-free flour, plus 2 tsp. xantham gum to hold them together. They are yummy. I’ll try figs next time. I took some to my neighbor.
Judy: So glad you liked them. Oooh, I bet they would be good with dried dates, too. That sounds marvelous.
I love the blog title for this post, sounds really fun. Don’t you just love figs? I love your recipe. Figs have a very distinct and comforting flavor. I love munching on fig cookies with a hot cup of tea.