Fig Thumbprint Cookies recipe
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Ingredients
- 2 ⅔ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 1 ½ cups confectioners' sugar ½ cup unsalted butter 2 eggs 2 teaspoons vanilla extract ½ pound fresh figs ⅓ cup honey ¼ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 1 tablespoon lemon juice, or to taste
Nutrition Info
- 86.1 caloriescarbohydrate: 14.6 gcholesterol: 15.4 mgfat: 2.7 gfiber: 0.4 gprotein: 1.3 gsaturatedFat: 1.6 gservingSize: -sodium: 49 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Fig Thumbprint Cookies
Directions
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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.