Adapted from Gourmet magazine.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 24 cookies
- 1 cup unsalted butter, cold
- 1/4 cup granulated sugar
- 1 cup pecans, ground
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1 cup ground dried figs (finely chop in the food processor)
Preheat the oven to 300° F/150° C.
In the bowl of the stand mixer, cream together the cold butter and sugar until it’s fluffy.
Stir in the vanilla and ground pecans until the pecans are distributed evenly.
Mix together the flour and dried figs and add to the creamed mixture on low speed. Finish with the spatula, folding in until you don’t see any white flour specks. Chill the dough for about 30 minutes.
Shape the dough into small fingers and place on the prepared baking sheet.
Bake the cookies for 25 to 30 minutes. Don’t let them get too brown. Remove from the oven and let them sit on the baking sheet for a minute or two, then transfer to a wire rack to cool completely.
Calories: 161kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 2mg | Potassium: 74mg | Fiber: 1g | Sugar: 5g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg