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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fig Cookies

Yield: about 36 cookies
Prep 45 mins Chill 3 hrs Bake 375° 10 mins  per batch
Fig Cookies
Ingredients
  • 1/2  cup  butter, softened
  • 1/4  cup  granulated sugar
  • 1/4  cup  packed brown sugar
  • 1/4  teaspoon  baking soda
  • 1  egg
  • 1  teaspoon  vanilla
  • 1 3/4  cups  all-purpose flour
  • 1  recipe  Fig Filling
  • 1  recipe  Lemon Glaze or powdered sugar
Directions

1. In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and baking soda. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover; chill about 3 hours or until dough is easy to handle.

2. Preheat oven to 375 degrees F. On a floured pastry cloth, roll half of the dough into a 10x8-inch rectangle. Cut rectangle into two 10x4-inch strips. Spread one-fourth of the Fig Filling lengthwise down the middle of each strip. Using the pastry cloth, lift up one long side of each dough strip and fold it over the filling. Lift up opposite side and fold it to enclose filling; seal edges. Place filled strips, seam sides down, on an ungreased cookie sheet. Repeat with remaining dough and Fig Filling.

3. Bake for 10 to 12 minutes or until light brown. Immediately slice each strip diagonally into 1-inch pieces. Transfer to a wire rack; cool. Drizzle cookies with Lemon Glaze or dust with powdered sugar.

From the Test KitchenTo Store:
  • Layer unglazed cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Fig Filling
Ingredients
  • 1  cup  dried figs, stems removed, chopped
  • 2/3  cup  raisins, finely chopped
  • 1/2  cup  orange juice
  • 1/3  cup  diced candied fruits and peels, finely chopped
  • 2  tablespoons  sugar
  • 1  teaspoon  finely shredded lemon peel
  • 1/4  teaspoon  ground cinnamon
  • 1/3  cup  blanched almonds, finely chopped
Directions

1. In a small saucepan combine figs, raisins, orange juice, candied fruits and peels, sugar, lemon peel, and cinnamon. Bring just to boiling; reduce heat. Cover and simmer for 5 to 8 minutes or until fruit is soft and mixture is thick, stirring occasionally. Stir in almonds. Cool to room temperature.

Nutrition Facts (Fig Cookies)
  • cal. (kcal) 102,
  • Fat, total (g) 3,
  • chol. (mg) 13,
  • sat. fat (g) 2,
  • carb. (g) 17,
  • fiber (g) 1,
  • pro. (g) 1,
  • sodium (mg) 38,
  • Percent Daily Values are based on a 2,000 calorie diet
Lemon Glaze
Ingredients
  • 2  cups  sifted confectioners sugar
  • 2  tablespoons  milk
  • 2  teaspoons  fresh lemon juice
  • 1/4  teaspoon  salt
Directions

1. Beat together 2 cups sifted confectioners sugar, 2 tablespoons milk, 2 teaspoons fresh lemon juice and 1/4 teaspoon salt until well blended and smooth.

Nutrition Facts (Fig Cookies)
  • cal. (kcal) 102,
  • Fat, total (g) 3,
  • chol. (mg) 13,
  • sat. fat (g) 2,
  • carb. (g) 17,
  • fiber (g) 1,
  • pro. (g) 1,
  • sodium (mg) 38,
  • Percent Daily Values are based on a 2,000 calorie diet

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