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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
- 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.
- Drain fruit, reserving 2 tablespoons juice. Place figs, dates, almonds, marmalade, and cinnamon in food processor bowl; process until smooth.
- 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%