August Fig Cookies Recipes

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AUGUST FIG COOKIES



August Fig Cookies image

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!

Provided by berlinann

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 35m

Yield 12

Number Of Ingredients 11

½ cup butter, softened
½ cup white sugar
¼ cup golden brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground cinnamon
⅛ teaspoon salt
½ cup fresh figs, halved
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
  • 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.
  • Scoop the meat out of figs and reserve 2 tablespoons. Chop figs and scooped middles. Fold chopped figs and walnuts into the cookie dough.
  • Drop spoonfuls of batter on the prepared baking sheet. Top each mound with small amounts of reserved fig pulp.
  • Bake in the preheated oven until the cookie edges are lightly browned, 12 to 15 minutes.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 25.4 g, Cholesterol 35.8 mg, Fat 11.4 g, Fiber 1 g, Protein 3 g, SaturatedFat 5.3 g, Sodium 106.2 mg, Sugar 12.6 g

ITALIAN FIG COOKIES



Italian Fig Cookies image

Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.

Categories     Cookies     Fruit     Dessert     Bake     Christmas     Raisin     Fig     Almond     Walnut     Brandy     Winter     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 5 1/2 dozen cookies

Number Of Ingredients 27

For filling
1 cup packed soft dried Mission figs (8 oz), hard tips discarded
3/4 cup raisins (3 3/4 oz)
3/4 cup mild honey
1/4 cup brandy
1 1/2 teaspoons finely grated fresh orange zest
1 teaspoon finely grated fresh lemon zest
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
3/4 cup whole almonds (4 oz), toasted and coarsely chopped
3/4 cup walnuts (3 oz), toasted and coarsely chopped
For pastry dough
4 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup whole milk
1 1/2 teaspoons vanilla
1 teaspoon finely grated fresh orange or lemon zest
For icing
1 cup confectioners sugar
1/2 teaspoon vanilla
1 1/2 to 2 tablespoons fresh orange juice
Garnish: multicolored nonpareils*

Steps:

  • Make filling:
  • Pulse figs and raisins in a food processor until finely chopped, then stir together with remaining filling ingredients in a bowl. Chill, covered, at least 8 hours.
  • Make dough:
  • Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add eggs, milk, vanilla, and zest and stir with a fork until a soft dough forms. Halve dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap. Chill until firm, at least 8 hours.
  • Form cookies:
  • Preheat oven to 350°F.
  • Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15- by 14-inch rectangle on a well-floured surface with a floured rolling pin. Trim to a 13- by 10-inch rectangle (chill trimmings), then cut into 4 (10- by 3 1/4-inch) strips. Arrange 1/3 cup filling in a 1-inch-wide log lengthwise down center of each strip, then fold sides of each strip up over filling to enclose it, pinching edges together to seal. Turn rolls seam-sides down and press gently to flatten seams. Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling.
  • Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. Transfer cookies to racks and cool until warm, about 10 minutes.
  • Make icing while first batch of cookies bake:
  • Whisk together confectioners sugar, vanilla, and enough orange juice to make a pourable icing.
  • Brush icing on warm cookies and decorate with nonpareils (if using), then cool completely.
  • Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).

FIG-FILLED COOKIES



Fig-Filled Cookies image

Family and friends know I have a fondness for Christmas cookies. Each year after Thanksgiving, they begin asking when the cookies will be ready!

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield About 2-1/2 dozen.

Number Of Ingredients 21

1/2 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
FILLING:
2/3 cup finely chopped raisins
1/2 cup finely chopped dates
1/2 cup finely chopped dried figs
1/2 cup orange juice
1/3 cup finely chopped dried cherries or cranberries
2 teaspoons sugar
1 teaspoon grated lemon zest
1/4 teaspoon ground cinnamon
1/2 cup finely chopped pecans
GLAZE:
3/4 cup confectioners' sugar
2 to 3 teaspoons lemon juice

Steps:

  • In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours., In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature., Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.

Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 151mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

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