whole wheat fig and walnut cookies

I have been obsessed with figs ever since a holiday with my parents on the California coast a few years ago. We were heading back to San Francisco on Highway 1 and stopped at a roadside fruit stand to grab some roadtrip-friendly bites. We were on our way again by the time we tried the figs. Fresh, perfectly sweet... they were the absolute best we had ever had. Almost worth turning around and going back for more, and in retrospect that would have been a good idea. Since then, none of us have found such lovely figs. Tragic! The search for a better fig continues, but in the meantime, cookies with dried figs and a complimentary nut will have to do.

Note: Set out the egg and butter ahead of time so that they can reach room temperature.

This recipe makes approximately 35 small cookies.

ingredients

butter 165 g
sugar 175 g
eggs 1
vanilla 1 teaspoon
whole wheat flour 245 g
baking soda 1/2 teaspoon
salt 1/8 tsp
figs, chopped 150 g
walnuts, chopped 175 g

Steps

Set out ingredients. (This picture depicts a double batch.)

Chop figs and set aside. Chop walnuts and lay out on a cookie sheet. Roast nuts for about 10 minutes at 160°C. Let cool before adding to the cookie dough.