Best Fig Thumbprint Cookies Recipes

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

Ingredients

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.

FIG THUMBPRINT COOKIES

Fig Thumbprint Cookies image

These cookies are a great way to use fresh figs, and kids love them!

Provided by mamabird

Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes

Time 35m

Yield 40

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 86.1 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 49 mg, Sugar 7.9 g