Fig-Filled Cookies

  • Preparation 25 MIN
    Cooking 12 MIN
    Chilling 1 H 30 MIN
  • Makes 20 cookies
  • Freezes



Cookie Dough


Fig filing

  1. Purée all ingredients in the food processor. Set aside.

Cookie Dough

  1. In a bowl, combine the flour, baking powder, baking soda and spices. Set aside.
  2. In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and beat until the mixture is smooth. Add the dry ingredients, alternating with the milk. Using your hands, shape the dough into two discs. Cover with plastic wrap and refrigerate for 30 minutes.
  3. With the rack in the middle position, preheat the oven to 190°C (375°F). Line a cookie sheet with parchment paper.
  4. On a floured work surface, roll each disc of cookie dough into a 35 x 10-cm (14 x 4-inch) rectangle. Spread the fig filling lengthwise down the middle of each rectangle. Beginning with the longer edge, roll into a cylinder. Turn the cylinder seam side down, then flatten slightly with a rolling pin.
  5. Cut each cylinder into 10 cookies and transfer to cookie sheet.
  6. Bake until lightly browned, 8 to 10 minutes. Cool on a rack.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 2 cookies

Content % Daily Value
Calories 270  
Total Fat 11 g  
Saturated Fat 6 g  
Sodium (salt) 75 mg  
Carbohydrates 40 g  
Fibre 3 g  
Protein 5 g