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Closeup of a Honey Fig and Walnut cookie. Lots of figs and walnuts.
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5 from 5 votes

Honey Fig and Walnut Cookies

Honey and walnuts are natural compliments to figs, so this was a no-brainer. I decided on a shortbread cookie style since the cookie flavors would not compete with the honey, fig, or walnuts.
Prep Time15 minutes
Total Bake Time22 minutes
Chill1 hour
Total Time1 hour 37 minutes
Course: Cookies, No-Eggs
Cuisine: American
Difficulty: Easy
Servings: 31 cookies
Calories: 132kcal

Ingredients

  • 1 cup (227 g) Butter unsalted room temperature
  • ½ cup (60 g) Powdered sugar
  • 1 Tablespoon (1 Tablespoon) Lemon juice
  • ¼ cup (84.75 g) Honey
  • 2 ¼ cup (281.25 g) All-purpose flour
  • ½ teaspoon (0.5 teaspoon) Baking powder
  • ¼ teaspoon (0.25 teaspoon) Kosher salt
  • 9 ounce (9 ounce) Dried figs cut up
  • 1 cup (117 g) 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. Take the stems off the dried figs and cut them into about the same size as the chopped walnuts. Chop the walnuts if you could not find them already chopped into medium size pieces.
  • In a mixer, cream the butter until 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 until the flour is blended in, and then turn the mixer off. Add the cut-up figs and walnuts and blend for about 15 seconds.
  • Take a pastry mat and sprinkle with powdered sugar. Scrape the cookie dough onto a pastry sheet. Make one long roll about 22" inches long. If the cookie dough is tacky, sprinkle a little more powdered sugar until the dough is manageable to roll. Then divide the log in half so you have two about 11" long logs.
  • Roll each log in plastic wrap. I use a baguette pan to lay my cookie logs in. But you can use the inside cardboard tube of a paper towel roll that has been cut in half lengthwise to cradle the logs in. Chill for an hour or overnight.
  • Preheat your oven to 350°F (175°C or 180°C), line sheet pans with parchment paper, and set them aside. Take one of the cylinders out of the refrigerator. Unwrap from the plastic wrap, slice about ½" to ¾" an inch thick, and place on the cookie pan. I can get about 15 slices per cookie dough log. Bake for 11-12 minutes. Do the same for the second cylinder. Move them to a cooling rack and let them cool completely before moving them again. Shortbread cookies need time to set.

Nutrition

Calories: 132kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 27mg | Potassium: 49mg | Fiber: 1g | Sugar: 6g | Vitamin A: 195IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 1mg