Admittedly, these were not cookies I grew up eating. But I had some fresh figs I wanted to use, so searched for some recipes and found many from different regions of Italy, some pretty labor intensive. I settled on simplicity when I found Lisa Gianotti’s recipe. It’s an easy drop cookie which I’ve slightly modified.
I love Italian desserts — they aren’t sugary sweet, yet they are packed with flavor. This cookie is no exception. I’ve had them sealed in an airtight, glass cookie jar for a week and they are still delicious “delizioso”.
I really like these fig cookies with a cup of coffee in the afternoon. Try these little bites of heaven the next time you make cookies! They are fast and simple to put together.
- 1/2 cup butter (not margarine)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1-2 tablespoons olive oil, adding more if dough is not moistened enough to hold together
- 1 egg
- 2 cups all-purpose flour or 1-1/2 cups of organic flour (like the type you can buy in bulk at a natural food coop; it’s a bit finer texture than all-purpose)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 cup chopped, fresh figs
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees F
- Cream butter, sugar, and olive oil together
- Beat the egg in separate bowl and add to the butter and sugar mixture
- In another bowl, combine dry ingredients
- Add dry ingredients to the butter and sugar mixture
- Fold in the figs and walnuts
- Form 1 to 2 inch balls and place on ungreased cookie sheet
- Bake for 12-15 minutes or until they are set and slightly golden