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.
Course: Dessert, Snack
Keyword: cookies, fig, pecans
Servings: 40cookies
Author: Beth Cato
Equipment
waxed paper
parchment paper
Ingredients
1cupunsalted butter (2 sticks) softened
3/4cupwhite sugar
3/4cupbrown sugar packed
2large eggs room temperature
2teaspoonsvanilla extract
2 3/4cupsall-purpose flour
1teaspoonkosher salt
3/4teaspoonbaking powder
1/4teaspoonbaking soda
1/2cuppecans chopped and toasted
8ouncesfig preservesdivided
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.