- 1 cup (2 sticks) Butter unsalted
- 1/2 cup (57 g) Powdered sugar
- 1 TBSP Lemon juice
- 1/4 cup Honey
- 2-1/4 cup (270 g) All purpose flour
- 1/2 tsp (2 g) Baking powder
- 1/4 tsp Kosher Salt
- 8 oz Figs cut up
- 1 cup Chopped walnuts
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.
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 the walnuts.
I researched different types of honey and was fascinated by the fact that where they get the pollen determines the taste of the honey. Of course, there are health benefits, but honey is also high in sugar. For my cookies, I chose the raw honey, but regular honey is just as tasty.
I used Mission Figs for this recipe, but a regular fig will work just as well. Use whatever is your preference.
I do like nuts in my cookies. It gives them another texture besides just being soft. I do try to develop cookie recipes that do not include nuts simply for the fact that some people have nut allergies.
Tovolo Silicone, Non-Stick, Pastry Prep Mat, 25×18 Inches
KitchenAid 4.5 Stand Mixer
My Weight KD-8000
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.
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 1/2 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.