Fig-Filled Cookies Recipe

Name: Fig-Filled Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 3/4 cup confectioners' sugar; 2 to 3 teaspoons lemon juice

Servings: persons

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
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
3/4 cup confectioners' sugar
2 to 3 teaspoons lemon juice

1
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.
2
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.
3
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
4
.
5
Bake at 375u00b0 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.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/4 cup sugar, 1/4 cup packed brown sugar, 1 large egg, room temperature, and more.

Yes, Fig-Filled Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fig-Filled Cookies

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