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    Home » Cookies

    Honey Fig and Walnut Cookies

    Published: Sep 9, 2021 · Modified: Feb 10, 2022 by Barbara · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Honey Fig and Walnut Cookies were a complete hit at my work last week. They really do like cookie Monday, which is when I bring cookies I made on Sunday into work.

    Honey figs and walnut sliced and on a parchment-lined sheet pan.

    I LOVE FIGS! So when I saw I still had a bag of Mission figs in my pantry, the wheels started turning. There was a time when I first began to maul over the idea of starting a blog to make recipes all about the fig. I realized that this would be to narrow a subject to get any traffic onto my site. But I was tempted.

    Honey and walnuts are natural compliments to figs, so this was a no-brainer. I decided on a shortbread style of cookie since the flavors from the cookie would not compete with the honey, fig, or walnuts.

    Honey

    I researched different types of honey and was fascinated by the fact that where they get the pollen determines the taste of the honey. So, of course, there are health benefits, but honey is also high in sugar. For my cookies, I chose raw honey, but regular honey is just as tasty.

    Figs

    I used Mission Figs for this recipe, but a regular fig will work just as well.  Use whatever is your preference.

    Walnuts

    I do like nuts in my cookies. It gives them another texture besides just being soft. However, I try to develop cookie recipes that do not include nuts simply because some people have nut allergies.

    Recipe

    Honey figs and walnut sliced and on a parchment-lined sheet pan.

    Honey Fig and Walnut Cookies

    Barbara Hall
    Honey and walnuts are natural compliments to figs, so this was a no brainer. I decided on a shortbread style of cookie since the flavors from the cookie would not compete with the honey, fig, or the walnuts.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Bake Time 11 minutes mins
    Chill 1 hour hr
    Total Time 1 hour hr 26 minutes mins
    Course Cookies, No-Eggs
    Cuisine American
    Servings 36 cookies
    Calories 113 kcal

    Ingredients
     

    • 1 cup Butter unsalted 2 sticks
    • ½ cup Powdered sugar 57 g
    • 1 tablespoon Lemon juice
    • ¼ cup Honey
    • 2 ¼ cup All-purpose flour 270 g
    • ½ teaspoon Baking powder 2 g
    • ¼ teaspoon Kosher Salt
    • 8 oz Figs cut up
    • 1 cup Chopped walnuts

    Instructions
     

    • Weigh or measure the flour, baking powder, and salt. I run a whisk through to blend. Reserve the juice of one lemon.
    • In a mixer, beat the butter till it is light and fluffy, about 2-3 minutes. Turn the mixer down and add the powdered sugar then turn the mixer to medium speed to blend.
    • Add the honey and lemon juice and incorporate. Turn the mixer down again and slowly add the flour mixture and mix till all the flour is blended in and then turn the mixer off. Add the cut-up figs and walnuts and blend for about 30 seconds to a minute.
    • Scrape the cookie dough onto a lightly floured pastry sheet, and divide the dough in half. Take one half and roll into a cylinder shape. I make mine about 2 to 3 inches across and about a foot-long. Wrap them in plastic wrap and place on a flat pan. Put them into the refrigerator for an hour. I check every 15 minutes to roll them a little, or you will end up with a flat side instead of round log.
    • Preheat your oven to 350° and line to pans with parchment paper and set them aside. Take one of the cylinders out of the refrigerator. Unwrap from the plastic wrap and slice about ½ an inch thick medallions and place on the cookie pan. I slice 18 medallions out of one cookie dough cylinder and fit them all in one pan. Bake for 11-12 minutes, take out of the oven when the bottom edges start to brown slightly, and the tops are not shiny. Do the same for the second cylinder.

    Notes

    I used Mission figs which are on the small size, make sure you take the stems off when cutting up the figs.

    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 113kcalCarbohydrates: 11gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 14mgSodium: 23mgPotassium: 41mgFiber: 1gSugar: 5gVitamin A: 167IUVitamin C: 1mgCalcium: 12mgIron: 1mg
    Keyword eggless shortbread cookies, honey fig walnut shortbread, shortbread cookies
    Tried this recipe?Let us know how it was!

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    Hi! My name is Barbara. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results? My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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