Fig Thumbprint Cookies Recipes
CITRUS-KISSED FIG THUMBPRINTS
Prize-Winning Recipe 2010! Kissed with lemon and orange, sugar cookies get dressed up with fig preserves.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, lemon peel, orange peel, vanilla and egg until soft dough forms.
- Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon preserves into each indentation.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. If desired, sprinkle with coarse sugar. Cool completely. Store tightly covered at room temperature.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
APRICOT FIG THUMBPRINT COOKIES
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
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.
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- Soak the chopped figs in the hot water and orange juice and set aside for a 1-3 hours. Add the maple syrup and wild orange essential oil. Blend mixture in a vitamix or mix until it has a thick jam consistency.
- For the cookies, mix together the dry ingredients. In another bowl, mix the wet ingredients. Pour the wet mixture into the dry mixture and stir till well combined.
- Use a tsp amount of dough to roll small balls of dough and place on parchment paper on a cookie sheet. Use your thumb or small spoon to make a thumbprint type indent in each cookie. Fill each indent with the prepared fig mixture. Bake at 375 for 12 -13 minutes.
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