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Fig, Walnut & White Chip Cookies

 Fig, Walnut & White Chip Cookies
I use figs from my own tree to make these cookies. The white chips add a touch of sweetness.—Michaela Rosenthal, Woodland Hills, California
36 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon grated lemon peel
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dried figs, finely chopped
  • 1 cup white baking chips, divided
  • 3/4 cup chopped walnuts

Directions

  • In a large bowl, beat sugars and butter until blended. Beat in the
  • eggs, cream, lemon peel and vanilla. Combine the flour, baking
  • powder and salt; gradually add to sugar mixture and mix well. Stir
  • in the figs, 3/4 cup chips and walnuts. Cover and refrigerate for at
  • least 2 hours.
  • Drop by rounded tablespoonfuls 2 in. apart onto parchment paper-lined
  • baking sheets. Bake at 350° for 8-10 minutes or until bottoms
  • are lightly browned. Remove to wire racks to cool completely.
  • In a microwave, melt remaining chips; stir until smooth. Drizzle over

2 of 2

Fig, Walnut & White Chip Cookies (continued)

Directions (continued)

  • cookies; let stand until set. Store in an airtight container. Yield:
  • 3 dozen.
Nutritional Facts: 1 cookie equals 132 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 53 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.