- 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
- 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.
Reviews forFig, Walnut & White Chip Cookies
"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."