Fig Thumbprint Cookies Food

FIG THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, baking soda, and salt together in a bowl.
• Beat sugar and butter with an electric mixer in a large bowl until fluffy. Beat eggs in, one at a time, until combined; stir in vanilla extract. Fold in flour mixture until well blended.
• Combine figs, honey, cinnamon, and nutmeg together in a food processor; pulse until smooth. Stir in lemon juice until filling is slightly thinner than jam.
• Shape dough into 1-inch balls; place on a non-stick baking sheet. Make thumbprints in batter with a wet finger. Spoon 1 teaspoon of filling into each thumbprint.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CITRUS-KISSED FIG THUMBPRINTS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, lemon peel, orange peel, vanilla and egg until soft dough forms.
• Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon preserves into each indentation.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. If desired, sprinkle with coarse sugar. Cool completely. Store tightly covered at room temperature.

APRICOT FIG THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F.
• Make filling: cut stems from figs, pulse figs in food processor until coarsely chopped, add walnuts and pulse until both are finely chopped; Transfer to bowl and stir in remaining filling ingredients.
• Make dough: Beat butter, brown sugar, egg yolk and vanilla in mixing bowl at medium speed until light and fluffy; at low speed, beat in flour just until blended, gather dough into a ball in bowl.
• Spread sugar on a plate,Shape dough into 1-inch balls and roll in sugar; place balls 2-inches apart on ungreased cookie sheets; flatten slightly.
• Press a 3/4-inch wide indentation in center of each with thumb; fill each with a rounded 1/2 teaspoon of filling; bake until edges are golden, 10 minutes; cool on wire racks.

FIG DROP COOKIES

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.

FIG DROP COOKIES

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Grease baking sheet(s).
• In a saucepan, combine figs and water and place over medium heat. Cook for about 5 minutes, stirring frequently, until mixture is a thick paste. Set aside to cool.
• In a mixing bowl with an electric mixer , cream shortening, butter, and sugars until light and fluffy. Add the egg and vanilla; beat until smooth and well blended.
• In another bowl, combine flour, baking powder, and salt; whisk to blend thoroughly.
• Add the dry ingredients to the creamed mixture and stir to combine. Stir in the fig mixture until well mixed.
• Drop by spoonfuls onto greased baking sheets . Bake for 11 to 14 minutes or until lightly browned.
• Cool completely before storing in a tightly covered container.
• Serve and enjoy!