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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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 105
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
  • packed brown sugar
  • margarine, softened
  • buttermilk
  • beaten
  • all-purpose flour
  • vanilla extract
  • baking soda
  • salt
  • ground cinnamon
  • finely chopped dried figs (about 8)
  • sugar
  • water
  • lemon juice
  • 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 4 servings

Amount Per Serving
Calories 105kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 1.1g6%
Cholesterol 1mg1%
Sodium 55mg3%
Total Carbohydrate 16g6%
Dietary Fiber 0.5g2%
Sugars 10g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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