whole wheat fig and walnut cookies
I have been obsessed with figs ever since a holiday with my parents on the California coast a few years ago. We were heading back to San Francisco on Highway 1 and stopped at a roadside fruit stand to grab some roadtrip-friendly bites. We were on our way again by the time we tried the figs. Fresh, perfectly sweet... they were the absolute best we had ever had. Almost worth turning around and going back for more, and in retrospect that would have been a good idea. Since then, none of us has found such lovely figs. Tragic! The search for a better fig continues, but in the meantime, cookies with dried figs and a complimentary nut will have to do.
Note: Set out the egg and butter ahead of time so that they can reach room temperature.
This recipe makes approximately 35 small cookies.
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- This recipe is available in metric and imperial.
Set out ingredients. (This picture depicts a double batch.)
Chop figs and set aside. Chop walnuts and lay out on a cookie sheet. Roast nuts for about 10 minutes at 160°C325°F. Let cool before adding to the cookie dough.
Cream butter, sugar and vanilla. Add eggs, one at a time, then the vanilla.
Sift together the dry ingredients and add to the creamed mixture.
Add the chopped and roasted walnuts.
Add chopped figs and mix dough until the figs and walnuts are incorporated into the dough.
Bake at 180° C350° F for 12-15 minutes, or until golden brown.