Fig and Walnut Sandwich Cookies Recipe

Introduction

These Fig and Walnut Cookies are a delightful treat combining a tender buttery dough with a sweet, fruity fig filling and crunchy walnuts. Perfect for an afternoon snack or a festive dessert, they offer a lovely balance of flavors and textures.

Ingredients

• 6 tablespoons (84 g) unsalted butter, softened
• 1/3 cup (77 g) white granulated sugar
• 2 egg yolks
• 1 teaspoon (5 ml) pure vanilla extract
• 1/8 teaspoon (a large pinch) kosher salt
• 1 cup (140 g) all-purpose flour
• 2/3 cup (160 ml) fig jam
• 2 dried figs
• 1 teaspoon (5 ml) orange zest
• 1/8 teaspoon (a large pinch) kosher salt
• 3/4 cup (85 g) walnuts, roughly chopped
• 1 tablespoon (7 g) powdered sugar for dusting

Instructions

1. Step 1: In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy.
2. Step 2: Add the egg yolks one at a time, scraping down the bowl between additions to ensure even mixing.
3. Step 3: Mix in the vanilla extract and salt until fully combined.
4. Step 4: Add the all-purpose flour and beat until a soft dough forms.
5. Step 5: With floured hands, shape the dough into a ball and then press into a disc. Wrap tightly in parchment paper and refrigerate for 2 hours.
6. Step 6: For the filling, place dried figs and fig jam into a food processor and blend until smooth.
7. Step 7: Add orange zest and salt to the filling and pulse to combine. Transfer to a medium bowl and stir in chopped walnuts. Cover and refrigerate until ready to use.
8. Step 8: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a baking mat.
9. Step 9: Roll out the chilled dough on floured parchment paper to about 1/4 inch thickness. Cut into 1.5-inch circles and place on the prepared baking sheet. Chill dough between batches if needed.
10. Step 10: Bake the cookie circles for 8 minutes. Remove from oven and let cool completely.
11. Step 11: Flip half the cookies to serve as bottoms. Spoon about a teaspoon of filling onto each and spread evenly.
12. Step 12: Top with the remaining cookies, pressing gently to sandwich them together.
13. Step 13: Bake the assembled cookies at 350°F (175°C) for 10 minutes until the tops turn golden brown. Remove and cool.
14. Step 14: Once cooled, dust the cookies with powdered sugar before serving.

Tips & Variations

• Use fresh figs if available for a lighter, juicier filling.
• For extra flavor, toast the walnuts lightly before chopping and adding to the filling.
• If you don’t have a food processor, finely chop the dried figs and mix with fig jam and orange zest by hand.
• Dusting with cinnamon sugar instead of powdered sugar adds a warm spice note.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be kept refrigerated for up to 1 week. Reheat gently in a low oven if you prefer them warm, but they are delicious served at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of walnuts?

Yes, pecans or almonds can be great substitutes and will provide a similar crunch and nutty flavor.

How do I prevent the cookies from becoming too soft with the fig filling?

Make sure the dough is well chilled before shaping and rolling out. Baking the cookie circles partially before adding the filling helps the base hold its shape and avoid sogginess.

Fig and Walnut Sandwich Cookies Recipe

Print Recipe

★★★★★

4.4 from 107 reviews

Delight in these charming Fig and Walnut Cookies, featuring a tender buttery dough filled with a luscious fig jam and walnut mixture, complemented by a hint of orange zest. Perfectly baked to golden perfection and dusted with powdered sugar, these sandwich-style cookies offer a perfect balance of sweet and nutty flavors in every bite.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours 38 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 6 tablespoons (84 g) unsalted butter, softened
• 1/3 cup (77 g) white granulated sugar
• 2 egg yolks
• 1 teaspoon (5 ml) pure vanilla extract
• 1/8 teaspoon (a large pinch) kosher salt
• 1 cup (140 g) all-purpose flour

Filling Ingredients

• 2/3 cup (160 ml) fig jam
• 2 dried figs
• 1 teaspoon (5 ml) orange zest
• 1/8 teaspoon (a large pinch) kosher salt
• 3/4 cup (85 g) walnuts, roughly chopped

Finishing

• 1 tablespoon (7 g) powdered sugar for dusting

Instructions

1. Beat Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light, fluffy, and well combined.
2. Add Egg Yolks: Incorporate the egg yolks one at a time into the butter and sugar mixture, scraping down the sides of the bowl after each addition to ensure even mixing.
3. Mix in Vanilla and Salt: Add the pure vanilla extract and kosher salt to the bowl, mixing until fully incorporated.
4. Form the Dough: Gradually add the all-purpose flour to the wet ingredients, beating until a cohesive dough forms.
5. Chill the Dough: With floured hands, shape the dough into a ball, then flatten it into a disc. Wrap tightly with parchment paper and refrigerate for 2 hours to firm up.
6. Prepare the Filling: Place dried figs and fig jam into a food processor and blend until smooth and combined. Add orange zest and kosher salt, then pulse briefly to mix.
7. Combine Filling Ingredients: Transfer the fig mixture to a medium bowl and stir in the roughly chopped walnuts. Cover and refrigerate until ready to use.
8. Preheat Oven and Prepare Tray: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
9. Roll Dough and Cut Circles: On floured parchment paper, roll out the chilled dough to about 1/4-inch thickness. Use a 1.5-inch round cutter to cut out circles. Place the circles on the prepared baking sheet. Work in batches if needed, keeping unused dough refrigerated.
10. Bake Base Cookies: Bake the dough circles for 8 minutes. Remove from the oven and allow to cool before handling further.
11. Assemble Cookies with Filling: Flip half the baked cookies over to use as bottoms. Spoon about a teaspoon of the fig and walnut filling onto each, spreading it evenly with the back of a spoon. Top with another cookie to form a sandwich.
12. Bake Sandwich Cookies: Return the assembled sandwich cookies to the oven and bake at 350°F (175°C) for an additional 10 minutes, or until the tops are golden brown.
13. Cool and Dust: Remove from the oven and allow the cookies to cool completely before dusting with powdered sugar for an elegant finish.

Notes

• Make sure to refrigerate the dough before rolling to make it easier to handle and to help maintain cookie shape during baking.
• If you don’t have dried figs, substitute with chopped dates or prune for a similar texture and sweetness.
• Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
• For extra flavor, toast the walnuts lightly before adding them to the filling.
• Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.

Keywords: fig cookies, walnut cookies, sandwich cookies, homemade cookies, fig jam cookies, baked desserts, nutty cookies