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Fig Thumbprint Cookies – buttery, shortbread cookies with a hint of orange flavor and filled with pureed figs.....
There’s something I’ve always loved about the little fig cookies I enjoyed growing up. I remember eating them with my dad in the evenings after he came home from work. We were never allowed many sweets, but somehow the fig cookie, or the Fig Newton, fell into the “healthy” category.
Instead of the figs sandwiched between two pieces of cookie dough, I used my thumbprint cookie recipe and infused it with sweet orange zest. The orange zest goes wonderfully with figs. The flavors compliment each other well.
Why This Recipe Works
- These fig thumbprint cookies are soft, buttery, and utterly delicious!
- The fig topping is made simply with dried figs. No sugar. No additives. No preservatives.
- They’re easy to make and bake in under 30 minutes.
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Dried figs
- Water
- Butter
- Sugar
- Egg yolks
- Vanilla extract
- Orange zest
- Flour
- Salt
How To Make This Recipe
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Combine the figs and water in a medium saucepan. Bring the water to a boil, cover, reduce to a simmer and allow the water to boil until the figs have absorbed it.
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Transfer the figs to a food processor and pulse, scraping down the bowl occasionally, until the mixture is completely smooth. Set aside and allow the filling to cool.
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Meanwhile, make the cookie dough.
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Cream the butter and sugar with an electric mixer on high speed until light and fluffy, about 3 minutes.
-
Beat in the egg yolks, vanilla extract and orange zest.
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Add flour and salt and mix until incorporated.
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Form dough into 1-inch balls and arrange on prepared baking sheet.
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Press down in the center of the dough with your thumb to make a small well in the center of each cookie.
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Bake cookies for 8 to 10 minutes or until bottoms are lightly golden. Remove the baking sheet from the oven. If the indentation looks shallow, press down gently again to make the indentation deeper. Fill each with approximately 1/2 teaspoon pureed figs.
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Place baking sheet back in the oven to further cook an additional 3 to 4 minutes, until edges are lightly golden. Allow to cool for a few minutes on the cookie sheet to firm up before moving the cookies to a wire rack to finish cooling.
Frequently Asked Questions
How Do You Store Fig Thumbprint Cookies?
Fig thumbprint cookies can be kept in an airtight container at room temperature for no more than two days after baking. After Day 2, they can also be kept in the refrigerator for up to three additional days. Allow them to come back to room temperature before serving.
How Can I Use Leftover Dried Figs?
Fig and Walnut Sones with Maple Glaze
Enjoy!
Fig Thumbprint Cookies
Ingredients
- 8 ounces dried figs
- 1/2 cup water
- 1 cup butter room temperature, 2 sticks
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 2 cups all-purpose flour
- pinch of salt
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Combine the figs and water in a medium saucepan. Bring the water to a boil, cover, reduce to a simmer and allow the water to boil until the figs have absorbed it.
- Transfer the figs to a food processor and pulse, scraping down the bowl occasionally, until the mixture is completely smooth. Set aside and allow the filling to cool.
- Meanwhile, make the cookie dough.
- Cream the butter and sugar with an electric mixer on high speed until light and fluffy, about 3 minutes.
- Beat in the egg yolks, vanilla extract and orange zest.
- Add flour and salt and mix until incorporated.
- Form dough into 1-inch balls and arrange on prepared baking sheet.
- Press down in the center of the dough with your thumb to make a small well in the center of each cookie.
- Bake cookies for 8 to 10 minutes or until bottoms are lightly golden. Remove the baking sheet from the oven. If the indentation looks shallow, press down gently again to make the indentation deeper. Fill each with approximately 1/2 teaspoon pureed figs.
- Place baking sheet back in the oven to further cook an additional 3 to 4 minutes, until edges are lightly golden. Allow to cool for a few minutes on the cookie sheet to firm up before moving the cookies to a wire rack to finish cooling.
These look so easy and delicious I think I’ll make them this weekend. I also love that the figs are just figs and not fig jam filled with sugar.
Angie from reasons to dress