Fig-Filled Cookies Recipe

Fig-Filled Cookies RecipePhoto by: Taste of Home Fig-Filled Cookies Recipe Rating 5

Family and friends know I have a fondness for Christmas cookies. Each year after Thanksgiving, they begin asking when the cookies will be ready!

2
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • Email
[X]

Rate Fig-Filled Cookies Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Fig-Filled Cookies Recipe
  • Prep: 30 min. + chilling Bake: 10 min./batch
  • Yield: 15 Servings
35 10 45

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • FILLING:
  • 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 peel
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup finely chopped pecans
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 2 to 3 teaspoons lemon juice

Directions

  • 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.
  • 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.
  • Roll out each portion of dough between two pieces of waxed paper into a 10-in. x 8-in. rectangle. Cut each into two 10-in. x 4-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 paper-lined baking sheets.
  • Bake at 375° 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. Yield: About 2-1/2 dozen.

Nutritional Facts 2 cookies equals 259 calories, 10 g fat (4 g saturated fat), 31 mg cholesterol, 151 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Fig-Filled Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p81

Taste of Home

Featured Videos

  • Thumbprint Cookies

    These delicious thumbprint cookies are fun and easy to make. Fill your recipe with your favorite nuts and preserves. Yum!

Mrs. Holiday

Enter your holiday recipe and audition video now and you could win $50,000 and become a Taste of Home ambassador!

Learn More >

Follow Us on Pinterest!

Did you know that Taste of Home is on Pinterest? Be sure to check out our boards for even more delicious inspiration.

Follow Us >

More Ways to get Taste of Home Recipes

Reviews for Fig-Filled Cookies (2)

Fig-Filled Cookies Recipe

Fig-Filled Cookies

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Dec. 09, 2010 by lauralugviel

These are unbelievable delicious! Looks like a lot of work but is not.


Reviewed on Aug. 03, 2010 by deel

We have fig trees so we have a ton of figs. We needed a recipe that was good but sweet. This definility fit the bill! This was great and easy but took way to long for the crust! 3 hours!! But overall this was a great cookie!

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT