Dried fruit is a versatile pantry staple for both cooking and snacking. If you have some dried figs on hand, here are some ...

Stir the dried figs into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use). Preheat the oven to 375°F.

Trick 2: Adding ½ cup of dried figs for additional sweetness and texture. Trick 3: Drizzling the fig bar cookies with melted white chocolate, for an elegant and bake sale-winning look. View Recipe ...

A reader sent in this recipe for Dropped Fig Cookies from the Alice Bradley Menu Cook Book. It's from circa 1937, and this recipe has stood the test of time. It doesn't specify what type of figs ...

Try adding dried figs, apricots, and dates to your oatmeal cookies for Mediterranean-inspired flavors. You can even amp up ...

Make the Fig Filling: In a food processor, combine 1 cup dried figs, 1 cup raisins, 2 tablespoons orange juice, zest from 1 lemon and 1 orange, 1/4 teaspoon cinnamon, 1/2 cup toasted almonds and 1 ...

1. Soak dried figs for about 10 minutes in warm water, then cut the stems off. Grind together figs, dates and pecans. When grinding, put a few figs, a few dates, and some pecans, alternating until ...

Maybe it's because dried figs are always around, ... pipe about 2 teaspoons of mascarpone cheese onto each cookie. Use a slotted spoon to lift the figs out of the liquid and place one on each cookie.

Cucidatti-Sicilian Fig Cookies (Yields up to 12 dozen cookies depending on size of mold used) INGREDIENTS: For the filling: 1 1/2 pounds dried figs ...

Makes 244 cookies. Recipe is from Clarence Thibodeaux, of Morganza, and provided by his niece Joni Russo. “The recipe is an adaptation from the Cicero family recipe given to my uncle many years ...