Figgy Filled Cookies Recipe

Name: Figgy Filled Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter room temperature; 6 ounces cream cheese room temperature; 1 1/2 teaspoons vanilla extract; 1 cup granulated sugar; 1/4 cup firmly packed light brown sugar; 2 1/4 cups all purpose flour; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg preferably freshly grated; 1/2 cup fig preserves; chopped walnuts cup finely; 1 large egg yolk; 3 tablespoons heavy cream; 3 tablespoons turbinado sugar raw sugar; 2 ounces white chocolate finely chopped good quality

Servings: persons

1 cup unsalted butter room temperature
6 ounces cream cheese room temperature
1 1/2 teaspoons vanilla extract
1 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 1/4 cups all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg preferably freshly grated
1/2 cup fig preserves
chopped walnuts cup finely
1 large egg yolk
3 tablespoons heavy cream
3 tablespoons turbinado sugar raw sugar
2 ounces white chocolate finely chopped good quality

1
Beat butter, cream cheese and vanilla in a large bowl with electric mixer on medium speed until smooth. Add the granulated sugar and brown sugar, beat until very smooth.
2
Beat in flour, cinnamon, and nutmeg on low speed until blended. Divide dough into thirds then flatten into disk; wrap each disk in plastic wrap then freeze until firm about 40 minutes.
3
Roll each disk on a floured surface with a floured rolling pin to 12-inch round 1/8 thick diameters then spread each with equal amounts of fig preserves and walnuts. Cut each round into 16 wedges with a sharp knife. Starting at the wide end roll up each wedge around fillings; bend each roll slightly to from a crescent. Place cookies 1 inch apart on large greased baking sheets.
4
In a small bowl whisk together the egg yolk and 1 tablespoon cream, brush mixture on cookie tops then sprinkle with turbinado sugar lightly press sugar onto cookies to adhere. Bake cookies at 350F. about 20-22 minutes or until golden switching sheets positions halfway through baking. Let cookie cool on sheets for 5 minutes then transfer to large wire rack.
5
In a small saucepan bring remaining cream to a slight boil over medium heat. Remove from heat and whisk in white chocolate until melted. Drizzle melted chocolate with fork on top of cookies.

1246

kcal

Calories

Fat

138

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 14 ingredients. The key ingredients include: 1 cup unsalted butter room temperature, 6 ounces cream cheese room temperature, 1 1/2 teaspoons vanilla extract, 1 cup granulated sugar, and more.

Yes, Figgy 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.

Figgy Filled Cookies

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