Thursday, January 26, 2012

fig thumbprint cookies.


remember these? while delicious, the recipe ended up calling for more figs than i could possibly pack between two wafers. the end result? one heaping basket of fig newtons and one slightly smaller (but still big enough) bowl of leftover stewed figs. 

now i don't know about you, but i'm not exactly readily overflowing with ideas about how to use up a bowl of sweet stewed figs. making more cookies seemed, and still seems, like one ideal solution.
these thumbprint cookies are great if you're short on time and ingredients. quick, tasty, and versatile, they also last for at least a week in sealed tupperware. while the almond dough and sweet figs complimented each other nicely, these cookies would also be delightful with apricot jam, for instance. 

i'm including the recipe for how to make stewed figs below, in case you - like normal people - don't happen to have a batch just lying around! 

fig thumbprint cookies

1 cup almond flour/meal 

1 cup quick-baking oats
1 cup all purpose flour
1/2 cup canola oil 

1/2 cup maple syrup
1/4 teaspoon salt 

5 tablespoons stewed figs (see recipe below)

preheat oven to 350°F.

combine all ingredients except the figs in a large bowl. stir to combine well. roll little balls of the dough in the palm of your hand to form each cookie. arrange on a large baking sheets, spacing the cookies 2 inches apart.

press your thumb gently down into the center of each cookie to make an indentation. spoon a scant teaspoon of figs into each cookie.

bake cookies until golden brown and just firm around the edges, 15 minutes. let cool completely before eating!

fig topping

8 oz. dried black mission figs, stems removed and chopped into small bits
1/2 cup water
2 tbsp agave nectar
1/2 teaspoon grated lemon zest

making the filling. in a small saucepan, throw in the chopped figs, water, agave, and citrus. bring to a boil over medium heat, and reduce to a simmer. stirring every minute of so, cook for a good 8 minutes, until figs begin to soften. let them continue to cook, but mash them with a fork or masher (?!) to create a chunky paste. the water will evaporate in the process – if it gets too dry, add in more water, a tablespoon at a time. remove from heat and set aside. you can leave your figs chunky, or if you want a smoother puree, throw it in the food processor (i prefer chunky!).