Fig Honey Cookies
Submitted by jazz
Fig honey cookies with dried figs, coconut, orange zest, and lemon extract in a honey-sweetened drop cookie. Chewy fruit-filled bites with a warm citrus fragrance.
YIELD
1 batchPREP
15 minCOOK
15 minREADY
30 minDried figs simmered until soft, cut into pieces, and folded into a honey-sweetened dough with coconut and orange zest. These old-fashioned drop cookies are chewy, fragrant, and unlike anything else on the cookie tray.
The figs get a quick simmer before going into the batter, which softens them and brings out their jammy, caramel-like sweetness. Honey pulls double duty as both sweetener and moisture source, keeping the cookies soft and chewy rather than dry and crumbly. Orange zest and lemon extract add a bright citrus note that lifts the dense, fruity dough.
These bake hot and fast, which gives the outside a light crispness while the inside stays tender and packed with fig pieces.
Kitchen Tips
- Drain the simmered figs thoroughly before cutting. Excess water in the dough will spread the cookies thin and make them cakey.
- Drop by teaspoonfuls and give them room to spread. The honey in the dough makes them expand more than a standard cookie.
- Oil the baking sheet well. Honey-based doughs stick aggressively.
- Watch them closely at the 12-minute mark. These go from golden to burnt fast at high heat.
Variations
- Add chopped walnuts or pecans for a nutty crunch alongside the soft fig pieces.
- Swap dried figs for dried dates for a more caramel-forward flavor.
- Roll cooled cookies in powdered sugar for a festive, snow-dusted look.
Ingredients
Directions
Wash figs, cover with cold water.
Simmer 10 minutes.
Drain.
Cut in pieces.
Cream sugar and shortening.
Add honey, eggs, and milk.
Mix thoroughly.
Sift flour, measure, and sift with baking powder, and salt.
Add to sugar and shortening mixture.
Add fruit, coconut, and flavoring.
Add orange rind.
Mix thoroughly.
Drop by teaspoonfuls onto well-oiled baking sheet.
Bake in hot oven (435 F) 12 to 15 minutes.
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