Fig and Walnut Cookies

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thank you i love these

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I absolutely love figs cookies so I was quite excited about baking them. I have been baking cookies since I was 13...44 years and I have never had such a difficult time with a cookie dough. The dough was so soft...too much butter?? After numerous attempts to create the cookies I just gave up and threw everything in the trash. What of waste of time and ingredients.

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These are just like the one the old Italians made at christmas when I was little. I made these for a good bye party for my Italian aunt and they were a big hit. I used crasins and almonds because thats what was in the cupboard, but these were really delicious and easy to make. I was able to double the dough for a single batch of filling. I brushed the outside with the egg mixture and sprinkled granulated sugar on top just like the old timers . Thanks for the walk down memory lane.

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These cookies were very much like the fig cookies my grandmother and aunt made for Christmas. Their recipe used almonds and hazelnuts and less lemon, so I might try adding the other nuts and cutting down on the lemon next time. As far as the dough is concerned, don't be afraid to use flour when handling it. I found that if I used what I needed, the dough didn't stick and actually came out better. I was really happy with the results!

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I liked this recipe, I would not use as much cinnamon,it calls for 1 Tbsp. I used 2 teaspoons and still thought it was too much. Next time I make these I will use 1 teaspoon. I would like to be able to taste the figs and nuts more the cinnamon over powers the other great flavors.

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The cookie turned out well and easy to make. My dough was crumbly, so I let it come to room temp and it was easier to work with. Didn't make the crust tough at all. I also added more fig and may even add a bit of sherry or brandy next time. Also, drizzled the tops with red and green icing for Christmassy look.

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I feel like these cookies are either loved or hated. Some people just don't like the combination of the ingredients. I didn't have figs so I used dried apricots instead. That works pretty well, but like I said, I think it depends on the person. Everyone's not gonna love these. Some people didn't like them at all, and others had 3 at a time.

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My sister and I made these today and half are already gone. Children and husbands loved them. The dough rolled out beautifully and the filling was incredible. We couldn't believe how good it smelled. They taste like a sophisticated, crispy fig newton. We both agreed that these cookies will become a staple in our family from now on.

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This recipe made 38 lovely cookies, but enough filling for at least twice that many. This is not a bad thing- more cookies is good, but I'd personally make a few alterations to the filling: I'm not a huge fan of a heavy cinnamon taste- and I used less (2 tsp. instead of 3 tsp/1 Tblsp, but I think next time I'd use about 1/4-1/2 tsp. cinnamon and about 1 tsp. of allspice- I think that'd balance the flavors better. And less honey- 1/2 c. would be PLENTY. Other than that, enjoy these lovely little pouches!

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I give these cookies 4 stars only for the amount of work they take to prepare, and the fact that I had so much filling left over that I'm going to have to make another batch of dough. The taste is wonderful! I'm hoping they will freeze well enough to still be as tasty for Christmas.