Recently, Grey and I went on a little fruit, cheese, and cracker picnic. I simply wanted sharp cheddar cheese, with salty salami, while he was in the mood for something a bit more sophisticated. Grey brought to the blanket soft goat cheese with fig spread. Fancy. No? We sat out in the sun, talked, and read books until the sun became too hot to continue enjoying ourselves. When we were all packed up and inside, we had a whole lotta fig spread left. Hmmm….
I was surprised when Grey suggested that I make some sort of cookie out of them. Very surprised. For any of you who know Grey or have been reading this blog for awhile, Grey doesn’t eat cookies. Or anything that looks refined, processed, sweet, or in my opinion, decadently delicious. “You think I should make wha-wha-wha-what out of these?”
“Cookies….don’t you think it would be good?”
Totally excited, I made these cookies, to use up our fig spread, the next chance I got. I did however make them with whole-wheat flour to appease the healthy in Grey, and the guilty in me. …and people? He ate two. Two cookies! I don’t think I’ve ever seen Grey eat two cookies since we’ve known eat other.
Anyways…now that I have that out of the way, let’s talk cookies. These are incredibly simple to make and beautiful if you are having company over. These can be coated in any topping that you choose: Walnuts, almonds, coconut, pistachios, rolled oats..anything! I coated some of our cookies in almonds, some with shredded coconut, and left some plain. I imagine these would be fun to make with kiddos as well because kids like choosing their own topping, don’t they? It gives them some sort of entitlement to THEIR cookie.
Whole-Wheat Fig Thumbprint Cookies
1 cup of butter, room temperature
1/2 cup of sugar
2 eggs, room temperature
1 teaspoon of vanilla extract
Pinch of salt
1 cup of all purpose flour
1 cup of whole wheat flour
1 cup of chopped nuts, coconut or other topping (optional)
3/4 cup of fig spread
Cream the butter and sugar for about 3 minutes or until light and fluffy.
Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts, place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).
Add the flour and salt to the butter mixture. Mix until just combined. Form into a ball and wrap in plastic wrap. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.
Take out of the refrigerator. Roll the dough into balls about 1 inch in diameter. If using topping, dip the balls into the egg whites then roll them into the topping until covered. Place the balls on parchment lined cookie sheets.
Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of fig spread.
Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.
Have a wonderful Thursday friends!
Love, Grey and Brianna
If you enjoyed this recipe you might also like:
Oatmeal Chocolate Chip Cookies…with walnuts! Grey and Brianna’s
Stuffed Cherry Blossom Sugar Cookies Love and Olive Oil
Toasted Marshmallow Squares Joy the Baker