Recipe by berlinann
"Thick cookies made with fresh figs and walnuts are not overbearingly sweet, but just right. Taste great in the morning with some tea or lemonade!"
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golden brown sugar
1 1/2 cups
fresh figs, halved
Delicious, not too sweet, easy to make. I added 1/4 t. of cinnamon (I LOVE cinnamon!) and 1/4 c. flour on the off chance the figs made the cookies too liquidy - these additions were perfect. Next time, I might lightly sprinkle sugar on the cookies before baking just for a little extra pizazz.
I doubled the figs and left out the walnuts (we're not walnut fans) and YUM! very good. Nice and chewy and not too sweet, even with the extra figs.
This recipe was excellent. I used 1/2 tsp gingerbread spice instead of cinnamon to add a bit more flavour, and a few more figs than called for because they were turning. The cookies were all gone within an hour of baking them!
Made these almost as written -- I probably used more figs than called for and added a little more cinnamon (oh, and one time I added nutmeg) -- and they are delicious! I gave them to a friend and her son, and he said he never realized I was such a good baker. :) I accidentally melted the butter the second time I made these, and they still turned out great. One thing I noticed is that the cookies on the bottom rack tended to get dark on the bottoms before they were quire done.
These were delicious. My edges did get a little dark but I loved the extra - little bit of texture it gave the cookies. They aren't too sweet but have a ton of flavor... and I typically love sweet desserts! This recipe is definitely a keeper. Thanks for sharing it!
* Percent Daily Values are based on a 2,000 calorie diet.
August Fig Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 103
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