Fig Thumbprint Cookies recipe

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Ingredients

2 ⅔ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups confectioners' sugar
½ cup unsalted butter
2 eggs
2 teaspoons vanilla extract
½ pound fresh figs
⅓ cup honey
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 tablespoon lemon juice, or to taste

Nutrition Info

86.1 calories
carbohydrate: 14.6 g
cholesterol: 15.4 mg
fat: 2.7 g
fiber: 0.4 g
protein: 1.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 49 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix flour, baking soda, and salt together in a bowl.

  3. Beat sugar and butter with an electric mixer in a large bowl until fluffy. Beat eggs in, one at a time, until combined, stir in vanilla extract. Fold in flour mixture until well blended.

  4. Combine figs, honey, cinnamon, and nutmeg together in a food processor, pulse until smooth. Stir in lemon juice until filling is slightly thinner than jam.

  5. Shape dough into 1-inch balls, place on a non-stick baking sheet. Make thumbprints in batter with a wet finger. Spoon 1 teaspoon of filling into each thumbprint.

  6. Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Recipe Yield

40 cookies

Recipe Note

These cookies are a great way to use fresh figs, and kids love them!

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