Fig thumbprints

 

            It is best to fill the cookies just before serving, either with our fig mixture or your favorite jam.

Makes about 2½ dozen cookies

Fig filling

• Half 8-ounce package Calimyrna figs
• 2 tablespoons sugar
• 2 teaspoons grated orange rind
• ¼ cup water
• 1 tablespoon orange juice
• 1 tablespoon brandy (optional)

Cookies

• ½ cup unsalted butter, at room temperature
• One-thid cup firmly packed light brown sugar
• 1 egg
• ½ teaspoon vanilla
• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ½ to ¾ cup ground walnuts

Prepare filling

1. Place figs, sugar and orange rind in food processor ; whirl until pureed.
2. Place fig mixture, water, orange juice and brandy, if using, in small saucepan ; bring to boiling.
3. Lower heat, simmer, uncovered, until thickened, about 5 minutes ; cool to room temperature.

Prepare cookies

1. Beat butter in large bowl until creamy ; gradually beat in brown sugar until light and fluffy.
2. Beat in egg and vanilla until blended ; tir in flour and salt just until dough holds together.
3. Refrigerate dough until firm, about 30 minutes.
4. Preheat oven to 350F.
5. Shape dough into 1-inch balls ; roll balls in walnut to coat.
6. Place 1 inch apart on ungreased baking sheets ; with thumb, make indentation in center of each ball.
7. Bake in preheated oven for 12 to 15 minutes until lightly brown ; remove the cookies from baking sheets to wire rack to cool completely.
8. Before serving, fill each cookie with fig filling.

BON APPÉTIT