I’ve noticed that figs have become a pretty trendy fruit and are popping up on restaurant menus everywhere. One of our favorite pizza places has a fig appetizer with pita bread, goat cheese, and pistachios. The sweet and salty combo hits the spot. This weekend we bought a huge container of figs at Trader Joe’s and after eating my weight in figs, I decided I needed to experiment with a fig cookie. Fig newtons seemed a little obvious, so I chose the cookie recipe below. Pretty good and a great choice for when you want a little treat without completely splurging.
My other favorite way to eat figs is with crackers, goat cheese and prosciutto. We did the ALS ice bucket challenge last night and then I proceeded to eat way too much prosciutto, figs and cheese in my wet bikini. No shame, it is that good.
Ginger Molasses Fig Cookies
Recipe via Valley Fig
*Note: I didn’t have ginger, so mine were simply molasses fig cookies
- 2/3 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 large egg white
- 3 tablespoons light molasses
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup stemmed figs, finely chopped
- 1/3 cup granulated sugar
- Adjust oven rack to middle position and heat oven to 350°.
- Beat brown sugar and oil in large bowl until blended. Beat in egg white and molasses.
- In separate bowl combine flour, ginger, soda, cinnamon and salt.
- On low speed, slowly beat in flour mixture until combined. With spoon, stir in figs.
- Shape 1-tablespoons portions of dough into balls. Roll in granulated sugar.
- Place sheet in center of oven and bake cookies 7 to 9 minutes, until crackled on top set around edges. Cool on wire rack.