- 1 cup (2 sticks room temperature) Butter unsalted
- 2/3 cup (83 g) Powdered sugar
- 1 tsp Vanilla Extract
- 2 tsp Orange juice fresh
- 2 TBSP Orange zest
- 1 cup Figs minced
- 1/2 cup pecan chips Pecans half
- 2 cups (240 g) All purpose flour
- 1/4 tsp Kosher Salt
- 1/4 tsp Baking powder
- 2 TBSP Orange juice fresh
- 1 tsp Milk
- 2 cups (227 g) Powdered sugar
- 2 TBSP Honey
One of my favorite cookies, when I was growing up, was the Fig Newton. With that in mind, I started to think about how I could make my own updated version of this beautiful fruit the fig. I never really thought about the benefits of eating figs but doing the research I came upon this web site the provides information about the fig. My fig pecan cookies are easy to make and what can be easier than slicing a log and baking them.
Of course, there has to be a nut to go with the figs, and I could not think of a better one than the versatile pecan. I found pecan chips at the store that will fit nicely into this recipe. This nut will not overpower the fig taste in the least but will give it a buttery flavor.
Honey is the last flavor I want to incorporate into my cookie, and the thought of adding it to the glaze was making my mouth water. Figs and pecans are going to be a fantastic cookie. I found this neat pdf online about the history of honey that was interesting, so I thought I would share.
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Prep work: zest and juice one large orange into separate bowls and set aside. You need the orange juice for both the cookie and the glaze 2 TBSP + 2tsp total. The figs I bought Orchard Choice Mission Figlets 8 oz package, but only 6 oz required for the recipe. Take the stems off and drop into a food processor to mince the figs. You can cut them up but very time-consuming.
Weigh or measure the 2/3 cup powdered sugar and set aside. In a separate bowl, weigh or measure the flour, baking powder, and salt together and run a whisk through to blend.
In a stand or hand-held mixer cream the butter on medium speed, then turn the mixer down to low and slowly add the 2/3 cup powdered sugar to the creamed butter and incorporate. Next, add the vanilla extract, 2 tsp of orange juice and the orange zest and blend. I stop and scrape the bowl and bottom to make sure all is mixed.
Turn the mixer speed down and slowly add the flour mixture. Scrape the bowl if needed, but make sure the flour is incorporated. Turn the mixer off and add the figs and the pecan chips, turn the mixer on for about 30 seconds or till mixed.
Take the dough out of the bowl and place on a silicone pastry mat. Divide the dough in half and roll and form 2 log shapes about 12 to 14 inches each. It should have a diameter of approximately 1-1/2 inches. Take plastic wrap and wrap around each cookie dough log, and put it into the refrigerator for at least 1 hour.
Make sure you preheat the oven to 350°. Take one log out of the refrigerator and unwrap the plastic wrap from the cookie log. Slice into 1/2 inch slices and put them onto a parchment lined cookie pan. I did four across and five down. These cookies do not spread hardly at all, so they only need about an inch between each disc of cookie. Bake for 12 to 13 minutes, leave on pan for nearly a minute or two after pulling the pan from the oven before moving to a cooling rack.
Weigh or measure your powdered sugar and place in a stand mixer bowl, then add the honey and orange juice. Turn the mixer to medium speed till all are incorporated. I use the milk to thin out the glaze if it is too thick. Add to a small piping pastry bag with a little hole tip and decorate any way you would like. You can also use a sturdy small plastic sandwich bag with a small corner cut open. This way you can squeeze the glaze through to decorate the cookies.