Bake, Run, Live

Here is day 10 of the 12 Days of Christmas Cookies!

The only time I have had figs, is when I eat Fig Newtons. I have never seen ripe figs at my local grocery store, but the other day I found dried figs. So I bought a package. I like Fig Newtons, so I should like figs, right? I wasn’t thinking that Fig Newtons are full of sugar, so that would make anything taste better! Later that night I tried a fig. While I liked the taste, I found it difficult to eat. A quick Google search, and I found out that most of the time you heat dried figs in warm water to soften the outsides. Ah ha! Now that I know how good dried figs are, I am now on the lookout for fresh figs!

Fig and Lemon Cookies
Recipe lightly adapted from Christmas Cookies.Com

1 cup chopped dried figs (about 8 oz.)
1/3 to 1/2 cup water
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
zest of 1 lemon
1/2 teaspoon salt
2 teaspoons baking powder
2 cups flour, sifted
Additional sugar for sprinkling on cookies

In a small saucepan over medium-low heat, combine the figs and 1/3 cup water. Stir until the mixture has thickened (if the water is absorbed right away, you may need a little more water. You want the figs to soften). Remove from the heat and let cool.

Once the figs are cool, preheat the oven to 350 degrees.

In a large mixing bowl, cream together the butter and sugars. Add in the egg and lemon zest. Stir in the salt, baking powder, and flour. Add in the cooled figs and stir until combined.

Using a medium-sized ice cream scoop, scoop out the dough. Place the dough onto a parchment paper lined cookie sheet, leaving 2 inches between each cookie. Sprinkle a little sugar on the top of each cookie. Bake in a preheated oven for 10 minutes, or until the cookies are set and a light golden brown. Remove from the oven and let cool for 8 minutes. After 8 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!

Made with love, not calories!