Fig-Filled Walnut Cookies
My fig-filled cookies are delightful with a cup of tea after dinner or with a glass of cold milk for a snack. A hint of orange and honey adds a touch of sweetness. —Ymi Ton, San Diego, California
Total TimePrep: 30 min. Bake: 10 min./batch
Makesabout 7 dozen
- 1 pound dried figs
- 2/3 cup orange juice
- 1/4 cup honey
- 2 teaspoons sugar
- 1 teaspoon ground cinnamon
- 1 cup butter, softened
- 2-2/3 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 5-1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups finely ground walnuts
- Place first five ingredients in a food processor; process until paste consistency. Refrigerate while preparing dough.
- Preheat oven to 350°. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
- Shape dough into 1-1/4-in. balls. Coat bottom of a glass with cooking spray. Press cookie with bottom of glass to flatten. Place a teaspoon of filling in the center; wrap dough around filling to cover completely. Roll in walnuts. Repeat with remaining dough, filling and walnuts.
- Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until bottoms are golden brown. Cool on pans 1 minute. Remove to wire racks to cool.
Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers.
Nutrition Facts1 cookie: 118 calories, 4g fat (2g saturated fat), 16mg cholesterol, 50mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 2g protein.
Originally published as Fig Filled Walnut Bites in Holiday & Celebrations Cookbook 2015
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