August Fig Cookies Recipe - Allrecipes.com
August Fig Cookies Recipe
  • READY IN 35 mins

August Fig Cookies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 dozen cookies Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
  2. Mix butter, white sugar, and brown sugar by hand in a bowl. Add egg and vanilla extract; stir to combine. Combine flour, baking powder, cinnamon, and salt together in a separate bowl; stir into sugar mixture.
  3. Scoop the meat out of figs and reserve 2 tablespoons. Chop figs and scooped middles. Fold chopped figs and walnuts into the cookie dough.
  4. Drop spoonfuls of batter on the prepared baking sheet. Top each mound with small amounts of reserved fig pulp.
  5. Bake in the preheated oven until the cookie edges are lightly browned, 12 to 15 minutes.
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Reviews More Reviews

Aug 19, 2012

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.

 
Jul 19, 2013

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.

 

3 Ratings

Nov 06, 2013

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!

 

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Nutrition

  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 106 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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