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Capped Fig Cookies

Capped Fig Cookies recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 36
Calories: 953.6
Dietary: Vegetarian
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
  • Fig Filling
  • 1 cup Packed brown sugar
  • 1/3 cup Margarine -- softened
  • 1/4 cup Buttermilk
  • 2 egg Whites
  • 1 3/4 cups All-purpose flour
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Ground cinnamon
  • FIG FILLING
  • 1 cup Finely chopped dried figs
  • (about 8)
  • 1/3 cup Sugar
  • 1/4 cup Water
  • 1 tablespoon Lemon juice
  • 3 tablespoons Chopped walnuts
Directions
  1. 1
    Preheat the oven to 400°F (200°C).
  2. 2
    Make the filling: In a small saucepan, combine chopped figs, sugar, water, and lemon juice.
  3. 3
    Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
  4. 4
    Remove from heat and stir in the chopped walnuts. Let the filling cool slightly.
  5. 5
    In a large bowl, cream together the softened margarine and packed brown sugar until smooth.
  6. 6
    Beat in the egg whites, buttermilk, and vanilla extract until well combined.
  7. 7
    In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
  8. 8
    Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
  9. 9
    Drop heaping teaspoonfuls of dough onto ungreased cookie sheets, spacing them about 2 inches apart.
  10. 10
    Place 1/2 teaspoon of the fig filling in the center of each dough mound.
  11. 11
    Top each filling with another 1/2 teaspoon of dough to completely cover the fruit mixture.
  12. 12
    Bake for 8 to 10 minutes, or until the cookies are set and leave almost no indentation when touched lightly (avoid touching the filling).
  13. 13
    Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  14. 14
    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.

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Read it online: https://www.chefs-mate.com/recipe/capped-fig-cookies/