What's the holiday season without some Fig Cookies? These fig cookies with pecans are delicious without being overly sweet; they have the perfect combination of fruity flavor from the fig preserves and crunch from the pecans.
Furthermore, the cookie dough is easy to make and versatile enough to be filled with any fruit preserve.
Yuav Ua Li Cas Fig Cookies
Nco ntsoov: Cov lus qhia tag nrho muaj nyob rau hauv daim ntawv qhia hauv qab no.
Nyob rau hauv ib lub tais me me, muab cov hmoov nplej thiab ntsev; teem ib sab. Hauv ib sawv tov khoom bowl fitted with a paddle attachment, cream the unsalted butter and sugar until smooth and fluffy, about 4 minutes.
Beat in egg and pure vanilla extract. Mix in the flour mixture at low speed until a dough forms. Wrap dough in plastic and chill until firm, about 1 hour or overnight.
Preheat the oven to 350 degrees with racks in the top and bottom thirds—line 2 large baking sheets with parchment paper. Scoop a heaping teaspoon-sized ball of dough and roll it into balls.
Place balls on the prepared baking sheets, about 2 inches apart, and flatten slightly with the palm of your hand.
Carefully make a small crater in the middle of each cookie using a teaspoon-sized measuring spoon.
Fill each hole with ½ teaspoon of fig preserves and sprinkle some chopped pecans or walnuts in the preserves.
Ci lub ncuav qab zib kom txog thaum lawv puffed thiab golden xim av nyob rau hauv qab thiab npoo, li 15 mus rau 16 feeb. Cool the fig cookies on the baking sheets for 5 minutes, transfer them to racks, and cool completely.
Store in an airtight container at room temperature for up to 5 days.
Ntau cov ncuav qab zib hnub so?
- Guava Thumbprint ncuav qab zib
- Peanut Butter khob ncuav qab zib
- Chocolate Thumbprint Cookies nrog Dulce de leche
- Molasses ncuav qab zib
- Peanut Butter Ncuav qab zib
- Peanut Butter Blossoms
Daim ntawv qhia
Ib qho yooj yim Fig Cookies
Cov khoom xyaw
- 2 sticks unsalted butter , chav kub
- 1 khob granulated qab zib
- 1 loj qe
- 1 tablespoon pure vanilla extract
- 312.5 g 2½ khob hmoov nplej txhua lub hom phiaj
- ⅓ khob toasted pecans los yog walnuts , coarsely chooped
- ½ teaspoon kosher ntsev
- ⅓ khob ntawm fig preserves xws li Bonne Maman
Cov lus qhia
- Make the Cookie Dough & Rest the dough: In a small bowl, combine the flour and salt; set aside. In a stand mixer bowl fitted with a paddle attachment, cream the unsalted butter and sugar until smooth and fluffy, about 4 minutes. Beat in egg and pure vanilla extract. At low speed, mix in flour mixture just until a dough forms. Wrap dough in plastic and chill until firm, about 1 hour or overnight.
- Preheat the oven & Roll out the cookie dough: Preheat qhov cub kom 350 degrees nrog racks nyob rau sab saum toj thiab hauv qab peb-kab 2 daim ntawv ci loj nrog daim ntawv parchment. Scoop ib heaping teaspoon-sized pob ntawm mov paj thiab yob rau hauv cov khoom. Muab cov khoom tso rau ntawm daim ntawv ci, kwv yees li 2 ntiv tes sib nrug, thiab flatten me ntsis nrog koj txhais tes.
- Ua tib zoo ua ib lub qhov dej me me hauv nruab nrab ntawm txhua lub ncuav qab zib siv ib rab diav ntsuas qhov ntsuas, sau txhua lub qhov nrog ½ teaspoon ntawm fig preserves thiab sprinkle ib co tws pecans los yog walnuts nyob rau hauv lub preserves.
- Ci & Txias: Ci lub ncuav qab zib kom txog thaum lawv puffed thiab golden xim av nyob rau hauv qab thiab npoo, li 15 mus rau 16 feeb.
- Txias lub ncuav qab zib rau ntawm daim ntawv ci rau 5 feeb, hloov mus rau racks thiab txias tag nrho. Khaws rau hauv ib lub thawv airtight ntawm chav tsev kub txog li 5 hnub.
Sau ntawv
Tag nrho cov ntaub ntawv khoom noj khoom haus yog raws li kev suav cov neeg thib peb thiab tsuas yog kev kwv yees xwb. Txhua daim ntawv qhia thiab cov khoom noj muaj txiaj ntsig yuav txawv nyob ntawm cov hom uas koj siv, ntsuas txoj hauv kev, thiab qhov ntau thiab tsawg ntawm ib tsev neeg.