These charming Capped Fig Cookies offer a delightful contrast of textures and flavors, perfect for an afternoon tea or holiday gift. The base is a tender, slightly chewy spiced dough made with brown sugar and buttermilk, providing a warm cinnamon undertone. Inside, a luscious filling of softened dried figs, bright lemon juice, and crunchy walnuts creates a jammy, sweet-tart center. The “cap” of dough baked on top seals in the moisture, resulting in a cookie that is crisp on the outside and gooey within. Simple to assemble and elegant in presentation, these treats bring a rustic, home-style comfort to any dessert table. They pair beautifully with a cup of black coffee or Earl Grey tea.
Capped Fig Cookies
Description
These charming Capped Fig Cookies offer a delightful contrast of textures and flavors, perfect for an afternoon tea or holiday gift. The base is a tender, slightly chewy spiced dough made with brown sugar and buttermilk, providing a warm cinnamon undertone. Inside, a luscious filling of softened dried figs, bright lemon juice, and crunchy walnuts creates a jammy, sweet-tart center. The "cap" of dough baked on top seals in the moisture, resulting in a cookie that is crisp on the outside and gooey within.Ingredients
Directions
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Preheat the oven to 400°F (200°C).
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Make the filling: In a small saucepan, combine chopped figs, sugar, water, and lemon juice.
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Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
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Remove from heat and stir in the chopped walnuts. Let the filling cool slightly.
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In a large bowl, cream together the softened margarine and packed brown sugar until smooth.
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Beat in the egg whites, buttermilk, and vanilla extract until well combined.
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In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
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Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
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Drop heaping teaspoonfuls of dough onto ungreased cookie sheets, spacing them about 2 inches apart.
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Place 1/2 teaspoon of the fig filling in the center of each dough mound.
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Top each filling with another 1/2 teaspoon of dough to completely cover the fruit mixture.
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Bake for 8 to 10 minutes, or until the cookies are set and leave almost no indentation when touched lightly (avoid touching the filling).
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Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
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Store in an airtight container at room temperature.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 953.6kcal
- % Daily Value *
- Total Fat 22.5g35%
- Saturated Fat 5.5g28%
- Cholesterol 0.3mg1%
- Sodium 2735.9mg114%
- Total Carbohydrate 174.0g58%
- Dietary Fiber 5.8g24%
- Sugars 90.4g
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
