A little of this, a little of that.
It’s all about playing in the kitchen.
Really, when it’s your craft, it’s true.
“How many walnuts should we put in?” “It’s your recipe, honey, you do whatever you want.”
Thank you for accepting me and all my nuances, Valerie, and for letting this honey play in the kitchen.
These cookies are magic: Magic Fig Cookies
If you prefer a slightly puffier, cakier cookie, let the dough sit for about 15-20 minutes (even 30) before scooping and baking. If you like flatter, crispier cookies, bake right away.
Magic Fig Cookies
2 sticks butter, room temperature 3 large eggs, room temperature 1 cup white sugar 1 1/2 cup light brown sugar 1 tsp. vanilla extract 1/4 tsp. sea salt 1 tsp. baking soda 1 tsp. baking powder 3 cups all purpose flour 3 cups dried figs, chopped 1 cup chopped walnuts
Preheat the oven to 375 degrees.
Whip together the butter, eggs, and sugars until light and fluffy. Drizzle in the vanilla, add the salt and powders and beat again for a skinny minute. Add in the flour and mix well. Finally, fold in the figs and walnuts until everything is well combined.
Line a baking sheet (or two or three…this recipe bakes 5 dozen cookies!) with parchment paper. Scoop the dough out into 1″ size balls and bake for 9-10 minutes. Cool slightly, then transfer to a wire rack to allow to cool completely.
Serve with vanilla ice cream and drizzled with Dark Chocolate Balsamic Vinegar.