Fig, Walnut & White Chip Cookies Recipe

3.5 2 2
Fig, Walnut & White Chip Cookies Recipe
Fig, Walnut & White Chip Cookies Recipe photo by Taste of Home
Publisher Photo

Fig, Walnut & White Chip Cookies Recipe

Read Reviews
3.5 2 2
Publisher Photo
I use figs from my own tree to make these cookies. The white chips add a touch of sweetness.—Michaela Rosenthal, Woodland Hills, California
Featured In: Fig Recipes
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 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 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 cookies; let stand until set. Store in an airtight container. Yield: about 3 dozen.
Originally published as Fig, Walnut & White Chip Cookies in Taste of Home Christmas Annual Annual 2011, p119

Nutritional Facts

1 each: 132 calories, 6g fat (3g saturated fat), 20mg cholesterol, 53mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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  • 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 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
  1. 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.
  2. 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.
  3. In a microwave, melt remaining chips; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container. Yield: about 3 dozen.
Originally published as Fig, Walnut & White Chip Cookies in Taste of Home Christmas Annual Annual 2011, p119

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Reviews forFig, Walnut & White Chip Cookies

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MY REVIEW
Laurie User ID: 9375517 279825
Reviewed Dec. 23, 2017

"These get a two from me because although they taste good, flavor isn't everything. I can get as good a taste from cookies that are far less complex, such as the anise scented fig date swirls. Also, they are overly sweet. Lastly, white chocolate chips do NOT melt and become runny enough to use as a striping glaze without added cream so you can make a gnache, and they don't say that in the recipe. The only reason I was able to figure that out is because I also make chocolate."

MY REVIEW
t-macka User ID: 1174815 131170
Reviewed Aug. 14, 2012

"Yummy Cookies!"

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