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Figgy Thumbprints




Source of Recipe


Good Housekeeping


List of Ingredients




Cookie Dough
4 cups all-purpose flour
1 teaspoon salt
1 1/2 cups butter (3 sticks), softened (no substitutions)
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 teaspoons vanilla extract
3 large eggs


Coating
3 cups walnuts, toasted
2 large egg whites


Fig Filling
2 large oranges
1 package (11 ounces) Calimyrna figs, stems discarded
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice



Recipe



1. Prepare cookie dough: In medium bowl, combine flour and salt. In large bowl, with mixer at medium speed, beat butter and sugars until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in vanilla, then eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture just until blended, occasionally scraping bowl. Divide dough into 4 equal pieces; flatten each into a disk. Wrap each disk with plastic wrap and refrigerate at least 2 hours or until dough is firm enough to shape. (Or place dough in freezer for 30 minutes.)

2. Meanwhile, prepare coating: In food processor with knife blade attached, pulse walnuts until finely chopped. Spread nuts on sheet of waxed paper. In bowl or pie plate, with fork, beat egg whites slightly.

3. Prepare fig filling: From oranges, grate 1/2 teaspoon peel and squeeze 3/4 cup juice. In same food processor with knife blade attached, pulse figs until coarsely chopped. Add orange peel and juice, honey, cinnamon, and allspice, and process until almost smooth, stopping processor occasionally and scraping side with rubber spatula. Transfer mixture to small bowl.

4. Preheat oven to 350 degrees F. Remove 1 piece of dough from refrigerator; shape by rounded teaspoons into 1-inch balls. Roll each ball, first in beaten whites, then in walnuts, gently pressing nuts onto dough.

5. Place balls, 2 inches apart, on ungreased large cookie sheet. With finger, gently press each ball into a 1 3/4-inch round. With thumb or end of wooden spoon handle, make small indentation in center of each round.

6. Bake cookies 10 minutes. Working quickly, remove cookie sheet from oven and gently press each indentation again, then fill with a rounded 1/2 teaspoon fig filling. Return to oven and bake cookies 10 minutes longer or until golden. Transfer cookies to wire rack to cool completely. Repeat with remaining dough, coating, and filling. Store cookies in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in freezer up to 3 months.