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Figgy-Almond Cookies
Recipes
Figgy-Almond Cookies
36 servings
35 minutes total
Ingredients
  • 1 cup dried figs (about 8 oz)
  • 1 cup pitted medjool dates (about 8 oz)
  • ¼ cup orange juice
  • Nonstick aluminum foil
  • ½ cup slivered almonds (or walnuts)
  • ½ cup orange marmalade
  • 1 teaspoon ground cinnamon
  • 1 (17.5 oz) package dry sugar cookie mix
  • ½ cup unsalted butter
  • 1 large egg (or ¼ cup egg substitute)
  • 1 cup powdered sugar
Steps
  1. Preheat oven to 375°F. Remove and discard fig stems; place figs, dates, and orange juice in medium microwave-safe bowl. Cover and microwave on HIGH 2 minutes, then let stand 5 minutes or until fruit has softened. Line baking sheets with foil.
  2. Drain fruit, reserving 2 tablespoons juice. Place figs, dates, almonds, marmalade, and cinnamon in food processor bowl; process until smooth.
  3. Prepare cookie dough following package instructions for drop cookies (using listed butter and egg), then stir in fruit mixture. Scoop dough on baking sheets by rounded tablespoonfuls; bake 10–12 minutes until golden around edges. Let stand 10 minutes to cool. Whisk powdered sugar and reserved 2 tablespoons juice until smooth; drizzle evenly over cookies. Serve.

Chef's Tip: These cookies are also delicious made with oatmeal cookie mix.

Amount per 1⁄36 recipe serving: Calories 150, Total Fat 4.5g, Sat Fat 2g, Trans Fat 0g, Chol 10mg, Sodium 40mg, Total Carb 27g, Fiber 1g, Total Sugar 20g, (Incl. 12g Added Sugars), Protein 1g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 2%