Congrats to…. Katrina! She won the 25$ Sam’s Club gift card and a day pass. Go buy that spinach girl! Also, Felice in the Kitchen, Steph Chows, Hoosier Homemade and Doreen all won day passes, but I must warn you ladies, it will be hard to leave Sam’s without wanting to get a membership! The deals are great! (oh and just so yall know, the winners were chosen by random.org)
Ok, enough with that.
Let’s get to the cookies.
Cookies with Peanut Butter, Butterscotch Chips and Figs.
When you bite into these Fig Cookies cookies you immedaitly taste a classic ol’ peanut butter cookie. Then you bite into a sweet butterscotch chip, and lastly the creamy fig. When you bake the figs in the cookies they don’t necessarily add much flavor but they add a nice soft texture almost as if it’s little spots of jam. We eat with our eyes first, so I like to make sure each cookie has a little piece of visible fig on top.
Fig Cookies
Ingredients
- 8 TBS Butter room temperature
- 1/2 cup Powerdered Sugar
- 1/2 cup Brown Sugar
- 1 Egg lightly beaten
- 1 cup Peanut Butter
- 2 1/2 cups AP Flour
- 1/2 tsp Salt
- 1 tsp baking Soda
- 1 cup Butterscotch Chips
- 4 Figs quarter & cut into small pieces
- Sugar for rolling
Instructions
- preheat oven to 350 degrees
- Beat together butter with both sugars until smooth. Lightly beat the egg and add the egg and peanut butter to the mixture. Beat until smooth.
- In a seperate bowl whisk together flour, salt and baking soda. Add to the peanut butter mixture and mix just until combined. Fold in the butterscotch chips.
- Add most of the figs to the batter and fold until combined. Drop rounded tablespoonfuls in the sugar and press piece of fig into dough. Roll in the sugar and place on baging sheet.
- Bake for 8-10 minutes until just cooked through. Allow to cool for 5 minutes on the baking sheet until transfering to a wire rack to cool completely.
Video
Notes
Tips and tricks to make Fig Cookies
Fig cookies are buttery, light, and flaky
Fig cookies are a delicious combination of sweet, fruity filling and a buttery, light and flaky cookie dough. They were first made in Italy hundreds of years ago and originated in the Palermo region of Sicily. Traditionally, they are served for Christmas, and today, their Italian descendants still bake them with great enthusiasm. In Chicago, there is even an annual Cuccidati Festival, which celebrates the sweet delight.
Fig cookies are buttery, light, flaky, and stuffed with chopped walnuts and cinnamon. Once baked, they should be golden brown and crisp. These delicious cookies can be stored for several days or frozen for later use. To store the dough, cover it tightly with plastic wrap and refrigerate for at least an hour. When ready to serve, remove them from the freezer and allow to soften.
They are stuffed with dried figs, chopped walnuts, and cinnamon
Dried figs are a delicious treat. The sweet taste of dried figs is an excellent companion to savoury cheeses and other sweet ingredients. Dried figs can also be used in the making of jellies, chutneys, and sauces. They are naturally sweet and contain a high amount of dietary fiber, which is beneficial to the digestive system. They are packed with antioxidants and are very easy to make into cookies.
First, prepare the filling. Dried figs, chopped walnuts, and cinnamon should be finely chopped in a food processor. Add the rest of the dry ingredients to the butter mixture and process until combined. Once combined, transfer the fig filling to a pastry bag and decorate your cookies. You can also freeze the dough and bake it later. But keep in mind that they will keep well for a week if frozen properly.
They are similar to fig newtons
Fig cookies are delicious, moist, and soft, similar to a fig newton. If you are a fan of this classic treat, you should make your own fig cookies to enjoy year-round. The homemade version of this popular dessert is made with dried figs, which will yield a flavor that is more intense than the store-bought variety. To make them at home, you must first cook the dried figs in a small amount of apple juice or lemon juice. Once the figs are done, about 3 to 4 tablespoons of liquid should remain in the pan. After that, you can puree the figs with the lemon juice in a food processor, until they are smooth and thick.
The homemade version has a different texture and flavor than the store-bought variety. These baked treats contain sugar and butter, and a small amount of orange zest and cinnamon. You can also replace the figs with chopped walnuts, raisins, or dried cranberries. You can also use tahini as a substitution for chocolate. It can be found at Whole Foods or Trader Joe’s.
They can be frozen
Before you bake Fig Cookies, be sure to read the recipe thoroughly. Preheat the oven to 350 degrees Fahrenheit. Then, prepare the ingredients. Make sure the dry ingredients are measured out carefully. Use a flat-sided spoon to level them into measuring cups. You can also use warm water in place of the egg. Do not overwork the flour or the dough; too much mixing will result in tough cookies. Let the cookies cool completely before storing them in an airtight container.
Fig Cookies are a wonderful cookie to give as a gift to friends and family for Christmas. This recipe is not difficult to make and can be frozen for up to three months. You can also refrigerate them for two days before baking. When you’re ready to serve them, simply thaw them in a covered, airtight container and enjoy! This Italian cookie recipe is also great for freezing, and can be kept fresh for several months in this way.
