Ingredients:

  • 1 lb (450g) fresh figs, stemmed and finely chopped
  • 1/4 cup (50g) brown sugar, packed
  • 1 tbsp (15ml) lemon juice
  • 1/4 tsp (1.5g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (60g) chopped walnuts, toasted

Instructions:

  1. Combine chopped figs, brown sugar, and lemon juice in a saucepan over medium heat. Simmer for 8–10 minutes, stirring occasionally, until the mixture thickens into a velvety paste and the liquid has evaporated. Stir in cinnamon and salt; remove from heat to cool.
  2. Cream the softened butter and granulated sugar on medium-high until the mixture looks pale and fluffy (about 3 minutes). Beat in the egg and vanilla extract until fully emulsified and smooth.
  3. Whisk together flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the wet ingredients on low speed. Stir in toasted walnuts if using. Mix only until no white streaks remain.
  4. Preheat oven to 350°F (175°C). Scoop 1 tablespoon of dough into your palm, flatten it slightly, and place a teaspoon of fig filling in the center. Fold the dough over the filling and pinch the edges to seal.
  5. Place cookies on a parchment-lined sheet and bake for 12–15 minutes until the edges are a light golden brown.