Glazed Fig Cookies

FigCookiesVertbfLOSorry; this is a kind of accidental post…

see, I WAS gonna feature a peach tart, or maybe a peach barbecue sauce (if you’re thinking I have some peaches on the edge, you are correct) – but yesterday got away from me with wedding planning stuff, and most of the first part of today was spent dreaming the dreams of someone who has just taken an OTC allergy medication, so my rapidly aging peaches continue to loom, disapprovingly, over my shoulder as I pull emergency back up recipe number 42C out of my food files: fig cookies.


Technically, these are thumbprint cookies with fig preserves (really GOOD fig preserves, but still…) in place of my more usual clementine marmalade, and so really this should be a Friday Parfait! recipe.

EXCEPT!  – and this is, I think, the tricky bit:

FigPreservesbfLOI took Rich’s suggestion and added a drizzling of vanilla glaze to each cookie as they were cooling – and so I’m calling it new and different enough to justify a Sunday afternoon not-quite-total repeat of a recipe.

I TOLD you that it was, I thought, a bit tricky…

Irregardless – I had these preserves, and thought they’d be good in a cookie or three dozen, and so set to work.

•3 cups all-purpose flour
•3/4 tsp baking powder
•1/4 tsp salt
•1 lemon, zested
•1 cup butter, softened
•1 cup sugar
•1 egg, beaten
•1 tbsp milk
•Jam, or marmalade, or jelly of your choice

•1-1/3 cup confectioners’ sugar
DoughReadybfLO•1/2 tsp vanilla extract
•3 tbsp plus 2 tsp water

Heat the oven to 350º.

Beat the butter and the sugar together until well mixed and pale. Beat in the egg and the milk.

Whisk the flour, baking powder, salt, and lemon zest together in a separate bowl.

FigCookiesReadtToBakebfLOWith the mixer on low, gradually add the flour mixture to the butter mixture until the dough comes together and pulls away from the sides of the bowl.

Using a one tablespoon cookie scoop, drop balls of dough onto parchment lined baking sheets – you can easily do twelve on a baking sheet.

Press into each dough ball with your thumb to make a well. If the dough cracks too much, press the edges together to seal your edge.

VanillaGlazebfLODrop a bit of your jam, jelly, or marmalade of choice into the wells with a teaspoon, then bake for 15 to 18 minutes.

When the cookies are lightly golden brown, remove from the oven and cool, first on the baking sheet, and then on a rack.

FigCookiesGlazedbfLOWhile the cookies are baking, make the glaze by stirring together the confectioners’ sugar, vanilla, and water and transferring it to a small squeeze bottle – I found this one at Sur la Table in town for about $1.

Allow the cookies to cool for about five minutes, transfer them to the cooling rack over some parchment or waxed paper, and then squeeze some of the glaze over them and allow to set.


A TOUCH on the sweet side, but nice.

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