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Holiday Fig & Almond Thumbprint Cookies

Merry Christmas Eve! Only a few more hours left to deck the halls, wrap the presents and bake the last of your cookies. If you need another non-traditional (not chocolate, peppermint, gingerbread, etc.) cookie idea, I have just the recipe for you. This is a fig butter cookie originally by Lidia Bastianich that is found in her Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party cookbook. Her recipe calls for hazelnuts, but I simply garnished with some sliced almonds. It is a light and refreshing option to adorn your cookie tray. 

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/2 TSP salt
  • 2 sticks unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 TSP vanilla extract 
  • 1/3 cup fig preserves (you might need a bit more)
  • Sliced almonds for garnish

Instructions:

  • Sift the flour and salt together
  • Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes
  • Beat in the egg and vanilla 
  • At low speed, add about 1/3 cup flour mixture until combined
  • Repeat until all flour has been added
  • Scrape the sides of the mixer and place all dough in the middle of the bowl
  • Cover with plastic wrap, tin foil or a plate and refrigerate for an hour
  • While dough is chilling, line two large baking sheets with parchment paper
  • Remove dough from the fridge after an hour
  • Preheat oven to 350 degrees
  • Using a teaspoon, pinch off a heaping amount of dough (or you can use a cookie scoop
  • Roll into a ball and place on cookie sheets about 2 inches apart
  • Gently flatten the balls with the palm of your hand (they should be about 3/4 inch thick)
  • Bake in over for about 8 minutes (they should not be brown)
  • Remove baking sheets from oven and gently make an indentation in the middle of each cookie 
  • Fill each indentation with 1/4 – 1/2 TSP preserves (or until the thumbprint is just filled)
  • Repeat until all cookies are filled with preserves 
  • Return baking sheets to oven and cook until they are golden brown on the bottom, about another 8 minutes
  • If garnishing with sliced almonds, place 1 almond in each cookie
  • Cool on the baking sheet for about 5 minutes, then transfer to a rack to cool completely
  • Serve on a plate and enjoy!
  • Store remaining cookies in airtight container(s) I would suggest keeping the container in the freezer–it makes your cookies last longer!

Fig and Almond Thumbprint Cookies

Prep Time 20 mins
Cook Time 16 mins

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 sticks unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup fig preserves (you might need a bit more)
  • sliced almonds for garnish

Instructions
 

  • Sift the flour and salt together
  • Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes
  • Beat in the egg and vanilla 
  • At low speed, add about 1/3 cup flour mixture until combined
  • Repeat until all flour has been added
  • Scrape the sides of the mixer and place all dough in the middle of the bowl
  • Cover with plastic wrap, tin foil or a plate and refrigerate for an hour
  • While dough is chilling, line two large baking sheets with parchment paper
  • Remove dough from the fridge after an hour
  • Preheat oven to 350 degrees
  • Using a teaspoon, pinch off a heaping amount of dough (or you can use a cookie scoop
  • Roll into a ball and place on cookie sheets about 2 inches apart
  • Gently flatten the balls with the palm of your hand (they should be about 3/4 inch thick)
  • Bake in over for about 8 minutes (they should not be brown)
  • Remove baking sheets from oven and gently make an indentation in the middle of each cookie 
  • Fill each indentation with 1/4 - 1/2 TSP preserves (or the thumbprint is just filled)
  • Repeat until all cookies are filled with preserves 
  • Return baking sheets to oven and cook until they are golden brown on the bottom, about another 8 minutes
  • Place 1 almond in each cookie
  • Cool on the baking sheet for about 5 minutes, then transfer to a rack to cool completely
  • Serve on a plate and enjoy!
  • Store remaing cookies in airtight container(s) I would suggest keeping the container in the freezer--it makes your cookies last longer!

 

Stay hungry…

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