Pecan-Fig Thumbprint Cookies
Serves: approximately 26
 
Ingredients
  • 1 cup gluten-free all-purpose baking flour *
  • 1 cup oat flour
  • ¼ cup finely chopped pecans
  • ½ cup unsalted butter, room temperature**
  • ½ cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup golden fig preserves
Instructions
  1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
  2. In the work bowl of a food processor, pulse together flours and pecans until pecans are finely chopped and resemble coarse crumbs.
  3. In a large bowl, beat together butter and sugar with a mixer at medium speed until smooth. Beat in vanilla extract. Gradually beat in flour mixture until fully combined.
  4. Using a 1-tablespoon levered scoop, drop mounds of dough, 1½ inches apart, onto prepared baking sheets. Using the back of a 1-teaspoon round measuring spoon, gently press a well into the center of each cookie, pinching together any cracks. Spoon approximately ½ teaspoon fig preserves into the well of each cookie.
  5. Bake cookies until golden brown, 12 to 15 minutes. Let cool for 5 minutes before transferring cookies to a wire rack to let cool completely. Store in an airtight container with layers separated by wax paper, and serve within 3 days.
Notes
*We used King Arthur’s Gluten-Free Measure for Measure Flour.
**This measurement was updated from previously stating 1 cup unsalted butter.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pecan-fig-thumbprint-cookies/