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These slice-and-bake chewy cookies are perfect for the holidays.




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How would you rate this recipe?
  • arleneryan5556381
    23 DEC, 2018
    As is true for many of us the next generation in my family grew up, got married & had families of their own. For the last two years I have not been the Christmas entertainer and did not make my usual repertoire of holiday sweets. This year I'm traveling to the kids with a dozen different varieties of cookies. I love figs, both fresh & dried, and looked forward to tasting these cookies again. The minute I removed half of the very well chilled dough from the refrigerator and placed it on the "lightly floured" parchment paper I had a sudden flashback to the challenges of past years. The dough is essentially a simple butter cookie with the filling as its star (it's delicious!). The sheer amount of butter in the recipe sets up a scenario where every touch during the rolling & filling process contributes to yet additional stickiness. After several additions of flour I simply refused to waste any additional time on the recipe & discarded the dough (including half a pound of expensive, premium butter). Perhaps someone in Stewart's extensive support staff might suggest a resolution to this problem. This is not the first MS recipe that I've found troublesome so perhaps the best option of all is to be inspired by her elegant presentations and simply use recipes from other sources. Final point: I am a very experienced, long-time baker so while I'm more than willing to admit my own mistakes I'm certain this problem is not one of my own making.
  • mpwbuyerhotmai
    8 JAN, 2017
    These tasted very good although as others said the dough needed more flavor. For second batch I added a generous teaspoon of very fine orange zest to complement the OJ in the fig mixture. VERY good that way. Also, be sure to chill the dough before rolling, and again chill the rolled cookie before cutting, to make it less tacky to work with.
  • srltancredigma
    20 DEC, 2016
    I made this cookies today, after reading the reviews I was concern of how good they were going to come out. I followed the recipe as it is, however I added some orange zest, vanilla, cinnamon and nutmeg in the jam, and also added orange zest, vanilla in the dough. It is hard to roll it, but with a lot of patience I did it !!!! They are absolutely delicious!!!!
  • henryvalatira
    12 DEC, 2016
    These take practice. Not a recipe for a novice. Very important to leave in frig for long periods. Second attempt was better. Used hazelnut (Nutella) on third try. Delicious recipe and once mastered, impresses. A video on this would be great!
  • leah28435
    17 JAN, 2016
    Skip this recipe; these cookies are a disappointment. The dough needs some sort of flavoring, like a vanilla extract and they are impossible to slice so that they stay round (and I tried every trick in the book from freezing the dough to rotating it to using different kinds of knives, etc.) The best part of these cookies is the filling, which is so good that I'm tempted to can it. However, despite the filling, I'll never make these again-too fussy and dough part is meh.
  • kpdingmann09
    3 JAN, 2012
    I would love to make this cookie with strawberry or apricot preserves. Any hints/instructions on making the swap from fig filling to other fruit type filling? Thanks!
  • mammag
    15 FEB, 2011
    for an alternate to the fig filling, spread the dough with "Nutella" and enjoy the decadence!!!!! YUMMY
  • ferlie
    15 FEB, 2011
    These cookies look and sound delicious. I ithink now that I am getting older and have some problems when making a recipe I have made for years that I would roll these out. Then after I added the filling I would have a sandwich cookie like a fig newton. I will try this.
  • MS12265145
    15 FEB, 2011
    I love these cookies, but I smash them each time I cut them. I have even tried freezing them first. Any tips.?
  • Tarc
    25 SEP, 2010
    We've used our own fig preserves before when they were quite thick), used a combo of fig preserves and raisins (ground, when the preserves weren't as thick), and the regular method. All worked great for a old-fashioned tasting, modern looking cookie. If you had fresh figs, just make a compote/preserve with them by cooking them down in a bit of water, sweetening with sugar or honey as desired.

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