Vibrant golden fig preserves delicately dolloped onto a crunchy and nutty cookie produce a perfectly balanced treat for a holiday gathering. Pictured with our Hazelnut-Ginger Snowball Cookies and Chocolate-Cherry Mini Cakes.
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
- Preheat oven to 350°. Line 2 baking sheets with parchment paper.
- In the work bowl of a food processor, pulse together flours and pecans until pecans are finely chopped and resemble coarse crumbs.
- 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.
- 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.
- 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.
**This measurement was updated from previously stating 1 cup unsalted butter.
