Zutaten für Apricot Fig Thumbprint Cookies
- Dried Fig
- 1/2 cup walnuts
- 1/4 cup apricot preserves
- 3/4 cup packed light brown sugar
- Fresh Lemon Juice
- Unsalted Butter
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- Granulated Sugar
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Zubereitung von Apricot Fig Thumbprint Cookies
- Preheat oven to 350°F (175°C).
- **Make the filling:** Remove stems from 1 cup of fresh figs. Pulse figs in a food processor until coarsely chopped. Add 1/2 cup walnuts and pulse until finely chopped. Transfer to a bowl and stir in 1/4 cup apricot preserves, 1 tablespoon lemon juice, and 1/4 teaspoon ground cinnamon.
- **Make the dough:** In a mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup packed light brown sugar using a mixer at medium speed until light and fluffy. Beat in 1 large egg yolk and 1 teaspoon vanilla extract.
- Reduce mixer speed to low and gradually beat in 2 1/4 cups all-purpose flour until just combined. Gather the dough into a ball.
- Spread 1/4 cup granulated sugar on a plate. Roll the dough into 1-inch balls and roll each ball in the sugar to coat.
- Place the balls 2 inches apart on ungreased baking sheets.
- Gently flatten each ball slightly with your hand.
- Press a 3/4-inch-wide indentation in the center of each cookie using your thumb.
- Fill each indentation with about 1/2 teaspoon of the fig filling.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
280g
Fat
122g
Carbs
42g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Hand Formed Cookies Desserts Eggs Dairy Fruit Oven Finger Food Kid Friendly Picnic Vegetarian Cookies And Brownies Nuts Stove Top Dietary Low Sodium Comfort Food Brown Bag Low In Something Taste Mood Sweet To Go Equipment Number Of Servings Presentation
