Fig Thumbprint Cookies Food

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APRICOT FIG THUMBPRINT COOKIES



Apricot Fig Thumbprint Cookies image

Thumbprint cookies are fun for kids to make, Have some fun with you kids and enjoy some delicious cookies.

Provided by Barb G.

Categories     Dessert

Time 55m

Yield 5 dozen

Number Of Ingredients 11

3/4 cup dried fig
1/2 cup walnuts
1/2 cup apricot preserves
2 tablespoons brown sugar
2 teaspoons fresh lemon juice
1 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1 large egg yolk
1 teaspoon vanilla
2 1/4 cups flour
1/4 cup granulated sugar

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.

CITRUS-KISSED FIG THUMBPRINTS



Citrus-Kissed Fig Thumbprints image

Prize-Winning Recipe 2010! Kissed with lemon and orange, sugar cookies get dressed up with fig preserves.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 48

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
3 tablespoons Gold Medal™ all-purpose flour
1/2 cup butter or margarine, melted
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 teaspoon vanilla
1 egg
1/3 cup fig preserves
1 teaspoon coarse sugar, if desired

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.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g

FIG DROP COOKIES



Fig Drop Cookies image

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

1 cup dried fig
1/2 cup butter or 1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup pecans, chopped

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

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