- Cookie:
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups confectioners' sugar
- 1/2 cup unsalted butter
- 2 eggs
- 2 teaspoons vanilla extract
- Fig Filling:
- 1/2 pound fresh figs
- 1/3 cup honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice, or to taste
- 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.
03/28/2018
recipepes.com
Fig Thumbprint Cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
