Fig Cookies

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. In a small bowl, combine chopped figs and orange juice. Let them soak while you prepare the dough; this will make the figs plump and juicy.
3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside for later use.
4. In a large mixing bowl, cream together butter and sugar using an electric mixer on medium speed until light and fluffy. This should take about 3-4 minutes.
5. Beat in the egg and vanilla extract into the creamed butter and sugar mixture. Mix until well combined.
6. Add the orange zest to the wet mixture for a burst of citrus flavor. Mix just until incorporated.
7. Gradually add the dry flour mixture to the wet ingredients. Mix on low speed to prevent flour from flying out of the bowl. Stop mixing as soon as the flour disappears.
8. Gently fold in the fig and orange juice mixture using a spatula. Be sure not to overmix the dough once the figs are added.
9. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
10. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Rotate the baking sheet halfway through baking for even cooking.
11. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12. Enjoy your fig cookies with a glass of milk or a cup of tea! Store any leftovers in an airtight container to keep them fresh.