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Fig, Walnut & White Chip Cookies

I use figs from my own tree to make these cookies. The white chips add a touch of sweetness.—Michaela Rosenthal, Woodland Hills, California
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 3 dozen

Ingredients

  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dried figs, finely chopped
  • 1 cup white baking chips, divided
  • 3/4 cup chopped walnuts

Directions

  • Cream butter and sugars until light and fluffy. Beat in eggs, cream, lemon peel and vanilla. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in figs, 3/4 cup baking chips and walnuts. Refrigerate, covered, at least 2 hours.
  • Preheat oven to 350°. Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until bottoms are lightly browned, 8-10 minutes. Remove to wire racks to cool completely.
  • In a microwave, melt remaining chips; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Nutrition Facts
1 each: 132 calories, 6g fat (3g saturated fat), 20mg cholesterol, 53mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.
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