Buttery and flaky fig cookies stuffed with dried figs, chopped walnuts, and cinnamon.
- 8 oz. cream cheese, at room temperature
- 1 cup (16 Tbsp.) unsalted butter, at room temperature
- 1/2 cup cane sugar
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 2 cups + 3 Tbsp. all-purpose flour, spooned & leveled
- 4 Tbsp. unsalted butter
- 1 cup chopped dried figs, such as Mission or Smyrna, stems discarded
- 1 cup finely chopped walnuts
- 1/4 cup + 2 Tbsp. cane sugar
- 1 tsp. cinnamon
- 1 egg
- 1 Tbsp. milk
- In a large mixing bowl, beat cream cheese and butter with an electric mixer on medium speed until creamy. Beat in sugar, salt, and vanilla.
- Add flour and mix on low speed until just combined, scraping down the sides as needed. The dough should be soft but not sticky to the touch, when tapped with a finger. Scrape down the bowl with a rubber spatula forming the dough into a ball. Wrap the dough with plastic wrap and refrigerate for 1 hour.
- To make the filling, melt butter in a skillet over medium heat. Add figs, walnuts, sugar, and cinnamon. Cook just for a few minutes while stirring until well combined and fragrant. Do not let the sugar dissolve, otherwise, it will crystalize and harden. Set aside.
- Preheat the oven to 350 degrees F. Line a large (or two smaller) rimmed baking sheets with parchment paper. Set aside.
- Remove the dough from the refrigerator and cut the dough into three equal portions. Before rolling out the dough, make sure your work surface and rolling pin is well floured. Add more flour if needed. Working with one portion of dough at a time, roll out into a roughly 13 X 11 rectangle, give or take. It should be between 1/8″ – 1/4″ inch thick. Spread about 1/3 of the filling over the dough, spreading all the way to the edges. Starting at one edge, tightly roll up the dough into a 11-inch log. Using a sharp knife, cut the log into 1-inch thick slices. Arrange slices onto prepared baking sheet, about 1.5 inches apart. Repeat with the other two portions of dough.
- In a small bowl, whisk egg and milk together to make an egg wash. Brush on the egg wash on cookies.
- Bake for 28-35 minutes or until golden brown. Mine take exactly 33 minutes. Cookies should be lightly golden brown. If they look pale golden, bake for a few minutes longer. Remove from the oven, allow to cool on the baking sheet for 5 minutes, and then transfer to a wire rack. Makes about 33 cookies.
- Flour: For best results, make sure to spoon and level the flour. Here’s a great how to.
- Figs: You’ll need 1 cup of chopped figs. Measure the figs after you chop them.
- Leftovers: Cover leftovers and store tightly at room temperature for up to 5 days.
Keywords: holiday, filled cookies