FIG DROP COOKIES
This is what I ended up with from playing with a recipe from a library book. I think they ended up pretty good. Sweet and chewy with texture from the fig and pecans. I plan to play with it more to see if applesauce can replace some of the butter and if less sugar can be added or if Splenda can be used. Feel free to try them how you like.
Provided by Engrossed
Categories Drop Cookies
Time 35m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Grease cookie sheets.
- Place figs in a small saucepan and cover with water. Bring to a boil and boil for 10 minutes. Drain and chop finely.
- In a large mixing bowl; cream butter, gradually beat in sugar, beating until light and fluffy. Add egg, molasses and vanilla; beat well.
- In a medium mixing bowl; sift together flour, baking soda, salt, cinnamon, and ginger. Stir in pecans and figs until well coated.
- Stir flour mixture into creamed mixture in increments until well blended.
- Drop dough by tablespoonfuls 1-2 inches apart onto greased cookie sheets. Bake for 10-12 minutes until lightly browned.
- Cool slightly on cookie sheets; remove to wire racks or flattened paper bags to cool completely.
Nutrition Facts : Calories 88.5, Fat 3.6, SaturatedFat 1.6, Cholesterol 11.4, Sodium 66.4, Carbohydrate 13.9, Fiber 1.3, Sugar 8, Protein 1.3
FRESH FIG COOKIES
A good moist cookie.
Provided by Pat Kersteter
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream sugar and shortening and add beaten egg.
- Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts.
- Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 24 g, Cholesterol 10.3 mg, Fat 8.3 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 166.1 mg, Sugar 12.7 g
ITALIAN FIG COOKIES (CUCCIDATI)
Finally nailed an old family recipe! Traditionally served at Christmas time, these Italian cuccidati are fig-stuffed cookies-think fancy, gourmet, adult-version of a fig newton! A flavorful fig and date filling is wrapped in a soft, sweet dough, then baked and dipped in festive frosting and decorated with sprinkles. Need to send cookies through the mail? These are perfect for gifting! My favorite way to enjoy these cookies is for breakfast with a hot cup of coffee. Store in an airtight container for up to 2 weeks. Alternatively, freeze un-iced cookies for up to 3 months and ice just before serving.
Provided by NicoleMcmom
Categories Italian Cookies
Time 9h45m
Yield 48
Number Of Ingredients 26
Steps:
- Prepare filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
- Use a vegetable peeler to peel orange zest into the empty food processer. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
- Add fig-date mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
- Prepare dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
- Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
- When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
- Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
- Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to a parchment-lined baking sheet.
- Bake in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely. Repeat to form, cut, and bake remaining cookies.
- Prepare icing by whisking powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
- Dip each cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 27.4 g, Cholesterol 9.3 mg, Fat 5.2 g, Fiber 2 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 65.9 mg
ITALIAN ORANGE-FIG COOKIES
This is one of the first holiday cookies I made when I found out I could no longer eat gluten. In those eight years, six of my family members and friends have also had to give up gluten, so these delicious Italian cookies have now become a treasured holiday tradition for all of us. By the way, no one will know they're gluten free unless you tell them! The cookies last for weeks if stored in a dry place. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Place almond paste, 1/2 cup sugar and 1/2 cup confectioners' sugar in a food processor; pulse until fine crumbs form. Add preserves and 1 egg white at a time, pulsing after each addition to combine. Transfer almond mixture to a large bowl; fold in figs and orange peel (dough will be sticky)., Place remaining sugars in separate shallow bowls. Drop tablespoonfuls of dough into sugar. Gently coat and shape into 1-1/4-in. balls. Repeat in confectioners' sugar. Place 1 in. apart on parchment-lined baking sheets. Bake 24-28 minutes or until tops are cracked and bottoms are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 96 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
AUGUST FIG COOKIES
Thick cookies made with fresh figs and walnuts are not overbearingly sweet, but just right. Taste great in the morning with some tea or lemonade!
Provided by berlinann
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
- Mix butter, white sugar, and brown sugar by hand in a bowl. Add egg and vanilla extract; stir to combine. Combine flour, baking powder, cinnamon, and salt together in a separate bowl; stir into sugar mixture.
- Scoop the meat out of figs and reserve 2 tablespoons. Chop figs and scooped middles. Fold chopped figs and walnuts into the cookie dough.
- Drop spoonfuls of batter on the prepared baking sheet. Top each mound with small amounts of reserved fig pulp.
- Bake in the preheated oven until the cookie edges are lightly browned, 12 to 15 minutes.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 25.4 g, Cholesterol 35.8 mg, Fat 11.4 g, Fiber 1 g, Protein 3 g, SaturatedFat 5.3 g, Sodium 106.2 mg, Sugar 12.6 g
FIG SMUSHED-ANISE-ALMOND COOKIES
Make and share this Fig Smushed-Anise-Almond Cookies recipe from Food.com.
Provided by mazzz91
Categories Dessert
Time 39m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Grease two baking sheets.
- Beat flaxseed vigorously with soy milk until frothy.
- Add sugar and oil and beat until emulsified.
- Mix in vanilla and anise extracts.
- Add 1 cup of flour, baking powder, and salt. Mix well.
- Add remaining flour. fold in almonds.
- Loosely roll into golf-ball size balls and flatten to 2-inch diameter. Place on cookie sheet.
- Gently but firmly smush half a fig cut-side down into center of each cookie.
- Bake 12-14 minutes until fig is soft and bottom of cookie is golden brown. Tops won't brown much.
- remove from oven, cool 5 minutes, and transfer to cooling rack to cool completely.
Nutrition Facts : Calories 160.7, Fat 7.9, SaturatedFat 0.6, Sodium 75.6, Carbohydrate 21.5, Fiber 1.6, Sugar 12.6, Protein 2.1
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