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Fig-Filled Walnut Cookies

My fig-filled cookies are delightful with a cup of tea after dinner or with a glass of cold milk for a snack. A hint of orange and honey adds a touch of sweetness. —Ymi Ton, San Diego, California
  • Total Time
    Prep: 30 min. Bake: 10 min./batch
  • Makes
    about 7 dozen


  • 1 pound dried figs
  • 2/3 cup orange juice
  • 1/4 cup honey
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon
  • 1 cup butter, softened
  • 2-2/3 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 5-1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups finely ground walnuts


  • Place first five ingredients in a food processor; process until paste consistency. Refrigerate while preparing dough.
  • Preheat oven to 350°. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
  • Shape dough into 1-1/4-in. balls. Coat bottom of a glass with cooking spray. Press cookie with bottom of glass to flatten. Place a teaspoon of filling in the center; wrap dough around filling to cover completely. Roll in walnuts. Repeat with remaining dough, filling and walnuts.
  • Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until bottoms are golden brown. Cool on pans 1 minute. Remove to wire racks to cool.
Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers.
Nutrition Facts
1 cookie: 118 calories, 4g fat (2g saturated fat), 16mg cholesterol, 50mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 2g protein.
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