Fig-Filled Cookies Recipe
Fig-Filled Cookies Recipe photo by Taste of Home

Fig-Filled Cookies Recipe

Publisher Photo
Family and friends know I have a fondness for Christmas cookies. Each year after Thanksgiving, they begin asking when the cookies will be ready!
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:15 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES: 15 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Fig-Filled Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p81

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.

Reviews for Fig-Filled Cookies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 9, 2010

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

MY REVIEW
Reviewed Aug. 3, 2010

"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!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT