FIG AND NUT COOKIES
Fig, cranberries and almond pair up in these tasty cookies - a great dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In medium bowl, mix flours, bran, baking soda, cinnamon and allspice with whisk; set aside. In large bowl, stir together brown sugar, melted butter and eggs. Stir in figs, cranberries and vanilla. Add flour mixture, stirring just until moistened. Gently fold in almonds.
- Onto cookie sheet, drop dough by 1/4 cupfuls 4 inches apart. Sprinkle evenly with granulated sugar.
- Bake 12 minutes or until almost set. Cool 2 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 250, Carbohydrate 42 g, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 125 mg
FIG AND WALNUT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h26m
Yield 4 dozen
Number Of Ingredients 15
Steps:
- For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
- Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
- Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
- Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
- Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.
FIG AND WALNUT BISCOTTI
Surprise! No butter or oil is used in these cookies that take two trips to the oven for their distinct texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. In a large bowl, whisk together flours, brown sugar, baking powder, salt, and anise. In a medium bowl, whisk eggs until they're pale yellow and hold a ribbon for 1 second when whisk is lifted, about 5 minutes. Whisk in zest.
- Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes. Reduce oven temperature to 300 degrees.
- Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 179 g, Fat 6 g, Fiber 2 g, Protein 4 g
FIG AND WALNUT COOKIES
Recipe courtesy Giada De Laurentiis Difficulty: Medium Prep Time: 45 minutes Inactive Prep Time: 1 hour 5 minutes Cook Time: 36 minutes Yield: 4 dozen
Provided by Phil Franco
Categories Dessert
Time 1h21m
Yield 48 serving(s)
Number Of Ingredients 15
Steps:
- For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
- Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
- Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
- Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
- Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.
Nutrition Facts : Calories 117.4, Fat 4.9, SaturatedFat 2.1, Cholesterol 20.8, Sodium 30.2, Carbohydrate 17.7, Fiber 1, Sugar 10.9, Protein 1.8
FRESH FIG AND WALNUT COOKIES
A yummy, moist cookie made with fresh figs. So good you can't stop at one. These also freeze well.
Provided by glenmindy newton
Time 55m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Cream sugar, shortening, and vanilla together in a mixing bowl. Add eggs, one at a time, mixing well after each addition.
- Sift flour, baking soda, baking powder, cloves, and salt together in a separate bowl. Add to the wet ingredients and mix until blended; mixture will be a little dry. Stir in figs and walnuts; mixture will get added moisture from the figs. Use a medium cookie scoop to drop spoonfuls of batter onto the prepared cookie sheet.
- Bake in the preheated oven until edges start to brown, 12 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat to scoop and bake remaining batches.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 21 g, Cholesterol 17.7 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 145.7 mg, Sugar 11.3 g
ITALIAN FIG COOKIES I
This recipe has been handed down through my mother's family for years. My grandmother brought it with her from Italy in the early 1900's. My mom taught me the recipe this year. Now I am the designated person in our family to make the Fig Cookies. This is a very high honor. So they must be as good as my Grandmothers' cookies. Some call them Homemade Fig Newtons. They are a tradition at Christmas and are wonderful with a hot cup of coffee. They are lot of work. I make them in stages. First the dough, then a few days later the figs, and finally I will make the cookies. The dough and the figs keep well in the refrigerator and the cookies freeze very well.
Provided by Mary Jo
Categories World Cuisine Recipes European Italian
Yield 60
Number Of Ingredients 16
Steps:
- To Make Dough: Cream sugar and shortening. Add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency. (This takes a while and you will get a workout, but you'll know when it's right.)
- To Make Filling: Cut up figs, orange, and apple into small pieces. (It is easier to grind this way). Grind figs, raisins, orange, and apple. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. (I do not use the water, the juice from the apple and orange are enough). The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, I sprinkle them in over the mixture and mix (knead) it in by hand. STICKY! But good.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out some dough. (should be kind of thin). Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes. (Dough makes good cookies without the filling also). Wonderful with coffee.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 51.9 g, Cholesterol 19.4 mg, Fat 10.1 g, Fiber 4.9 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 71.8 mg, Sugar 33.1 g
FIG-FILLED COOKIES
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
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.
FIG, WALNUT & WHITE CHIP COOKIES
I use figs from my own tree to make these cookies. The white chips add a touch of sweetness.-Michaela Rosenthal, Woodland Hills, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- Cream butter and sugars until light and fluffy. Beat in eggs, cream, lemon peel and vanilla. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in figs, 3/4 cup baking chips and walnuts. Refrigerate, covered, at least 2 hours., Preheat oven to 350°. Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until bottoms are lightly browned, 8-10 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chips; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 132 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 53mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
FIG PINWHEELS
These slice-and-bake chewy cookies are perfect for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 1/2 dozen
Number Of Ingredients 11
Steps:
- Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.
- Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
- Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.
- Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.
- Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.
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- Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda, cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.
- Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350° for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.
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