These Fig-Pecan Cookies deliver a unique combination with profound sweetness and a little crunch.
I love, love, love figs. I had a fig tree in Arizona I babied through the hot summers, and it’s one of the few things I miss from there. Fig preserves are, in my opinion, the best all-around fruit preserve to pair with cheeses of all kinds.
Fig preserve work well in these cookies, too. There is some in the dough, and more dabbed on top. The 8 ounces called for in this recipe will probably be most of a typical small jar.
Modified from Bake from Scratch November/December 2024.
Bready or Not: Fig-Pecan Cookies
This unique cookie recipe includes fig preserves within the dough and dolloped on top, a flavor that pairs beautifully with pecans. This is a great dough to freeze ahead of time for a quick bake later. Modified from Bake from Scratch November/December 2024.
Servings: 40 cookies
Equipment
- waxed paper
- parchment paper
Ingredients
- 1 cup unsalted butter (2 sticks) softened
- 3/4 cup white sugar
- 3/4 cup brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup pecans chopped and toasted
- 8 ounces fig preserves divided
Instructions
- Beat together butter and both sugars until fluffy. Add the eggs, one at a time, followed by the vanilla.
- In another bowl, stir together flour, kosher salt, baking powder, and baking soda. Gradually beat the dry ingredients into the butter mixture. Fold in the pecans. Gently fold in 1/2 cup of the fig preserves, trying to maintain some chunks and swirls.
- Set out a piece of waxed paper. Use a cookie scoop or spoon to dole out round of dough, then gently compress each. Add small dollops of fig preserves atop.
- Place dough balls on waxed paper in the fridge for at least two hours, or place in freezer to bake later. Note that after the dough is frozen, it can be placed in a freezer bag or other container for safekeeping. The fig preserves will still remain soft. When it is baking day, note that if dough was frozen, place in fridge to thaw for a few hours.
- Preheat oven at 350 degrees. Place parchment paper on a baking sheet.
- Set cookie dough balls, with the fig preserves up, spaced out a few inches on the baking sheet. The cold dough may still spread a lot as it bakes.
- Bake for 15-17 minutes. Let cookies rest on sheet about 10 minutes before moving them to a cooling rack. Store them in a sealed container at room temperature.
- These cookies are best the first day, but are still okay for a couple days.
