Figgy Toffee Pudding Cookies

9
Maggie May Schill

By
@NakedMaggie

I highly suggest European style butter for this, like Plugra. It has more milk-fats, and is richer.
Pale figs can be used, but I find the black figs sweeter.

Rating:

★★★★★ 1 vote

Comments:
Serves:
about 2 dozen
Prep:
30 Min
Cook:
10 Min
Method:
Bake

Ingredients

  • 3 c
    all purpose flour (packed and level cups)
  • 1/4 tsp
    salt
  • 1 tsp
    baking soda
  • 1 tsp
    cinnamon, ground (or more to your taste)
  • 1 c
    toffee chips
  • 1 large
    egg, (room temperature)
  • 1 large
    egg yolk (room temperature)
  • 3 1/2 Tbsp
    cream
  • ·
    the zest of 1 lemon
  • ·
    the zest of 1 orange
  • 3 tsp
    freshly grated raw ginger
  • 2 tsp
    pure vanllia extract
  • 1 tsp
    pure orange extract
  • 1 1/2 c
    dried black figs (you can use pale figs if you can't find black figs)
  • 1/2 c
    softened european style butter (european style butter has more milk-fat and goes perfect with figs)
  • 1 c
    dark brown sugar (packed)

How to Make Figgy Toffee Pudding Cookies

Step-by-Step

  1. Preheat oven to 350'F
  2. Roughly chop the figs into small pieces. Soak them in warm water for 20 minutes. Strain, and press lightly with a paper towel to get rid of any excess water. Set aside.
    (You can continue on to other steps while the figs are soaking to save time.)
  3. In a medium mixing bowl combine dry ingredients: flour, salt, cinnamon, and baking soda. Mix together with a spatula. Set aside.
  4. In another medium mixing bowl combine wet ingredients: egg, egg yolk, lemon zest, orange zest, grated ginger, vanilla extract, orange extract, and soaked, patted dry, figs. Whisk together until completely incorporated. Set aside.
  5. In a large mixing bowl, beat with a hand mixer (or standing mixer) brown sugar and butter together until creamy.
  6. Add the wet mixture to the butter/sugar mixture in the large mixing bowl, and beat together on medium speed until completely incorporated.
  7. Pour half of your dry ingredients into the large mixing bowl and beat until incorporated. Then, add the other half of the dry ingredients and mix slowly until a thick cookie dough is formed.
  8. Chill the dough for about 5 minutes. Then scoop 2 inch balls of dough out onto a ungreased cookie sheet.
  9. Press the dough balls slightly flat, and make sure they are abut 2 inches apart form each other.
  10. Bake for 8-10 minutes, or until golden. Let cookies rest for 5 minutes before turning them out to finish cooling.

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