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August Fig Cookies

August Fig Cookies

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berlinann

Thick cookies made with fresh figs and walnuts are not overbearingly sweet, but just right. Taste great in the morning with some tea or lemonade!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
  2. Mix butter, white sugar, and brown sugar by hand in a bowl. Add egg and vanilla extract; stir to combine. Combine flour, baking powder, cinnamon, and salt together in a separate bowl; stir into sugar mixture.
  3. Scoop the meat out of figs and reserve 2 tablespoons. Chop figs and scooped middles. Fold chopped figs and walnuts into the cookie dough.
  4. Drop spoonfuls of batter on the prepared baking sheet. Top each mound with small amounts of reserved fig pulp.
  5. Bake in the preheated oven until the cookie edges are lightly browned, 12 to 15 minutes.
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Reviews

sbkasha
11
8/19/2012

Delicious, not too sweet, easy to make. I added 1/4 t. of cinnamon (I LOVE cinnamon!) and 1/4 c. flour on the off chance the figs made the cookies too liquidy - these additions were perfect. Next time, I might lightly sprinkle sugar on the cookies before baking just for a little extra pizazz.

annealea
2
7/19/2013

I doubled the figs and left out the walnuts (we're not walnut fans) and YUM! very good. Nice and chewy and not too sweet, even with the extra figs.

skyrae
1
11/6/2013

This recipe was excellent. I used 1/2 tsp gingerbread spice instead of cinnamon to add a bit more flavour, and a few more figs than called for because they were turning. The cookies were all gone within an hour of baking them!