Name: Sesame Fig Thumbprint Cookies
Prep time: 15 minutes
Cook time: 1 hour 20 minutes
Yield: 1 dozen
Ingredients: For fig filling:; 1 cup dried figs, stems removed; 1 cup water; 3/4 cup orange juice; For cookies:; 6 Tbsp. sugar, divided; 1 cup all-purpose flour; 1/2 tsp. baking powder; 1/2 cup (1 stick) unsalted butter, at room temperature; 1 egg; 1/2 vanilla bean of choice*:; 1/3 cup fig filling

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Sesame Fig Thumbprint Cookies

Recipe by Adapted from The Perfect Bite and The New Sugar & Spice cookbooks

All-Purpose Cooking

Baking

This impressive little cookie is flavored with sesame and vanilla, along with hints of orange and black pepper.

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Serves 1 dozen

Prep Time 15 minutes

Cooking Time 1 hour 20 minutes

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Ingredients

For fig filling: 1 cup dried figs, stems removed 1 cup water 3/4 cup orange juice

3 Tbsp. Vanilla Bean Sugar

1/2 tsp. Coarse Black Malabar Pepper

1/8 tsp. Mayan Sea Salt

For cookies:

1/4 cup Toasted Sesame Seeds, plus 1 Tbsp. for garnish

6 Tbsp. sugar, divided 1 cup all-purpose flour 1/2 tsp. baking powder

1/2 tsp. Mayan Sea Salt

1/2 cup (1 stick) unsalted butter, at room temperature 1 egg

1 1/2 tsp. Madagascar Vanilla Bean Paste, OR

1/2 vanilla bean of choice*: Madagascar Vanilla Bean Mexican Vanilla Bean Ugandan Vanilla Bean 1/3 cup fig filling

Madagascar Vanilla Beans

Mexican Vanilla Beans

Ugandan Vanilla Beans

Directions

Step 1 For fig filling: In a medium saucepan, combine all ingredients and cook over medium-low heat for about 1 hour or until liquid has reduced to the point that it's covering figs about halfway. Transfer to a food processor and blend until smooth. Transfer to a bowl, cover, and refrigerate until chilled. Makes about 1 cup filling, which can be kept in fridge for up to 1 month.

Step 2 For cookies: Use a spice grinder or mortar & pestle to grind 1/4 cup of the sesame seeds with 1 Tbsp. of sugar. Whisk mixture together with flour, baking powder, and salt. In the bowl of an electric mixer, beat butter and remaining 5 Tbsp. sugar together until creamy. Add egg and vanilla and mix until combined. Set bowl of dough in refrigerator to chill for about 10 min.

Step 3 Meanwhile, line two baking sheets with parchment paper and preheat oven to 350 degrees. Use a tablespoon to scoop dough about 1 inch apart onto baking sheets. Bake until just set, about 6 to 8 min.

Step 4 Remove sheets from oven and use a teaspoon to press a small well into the middle of each cookie. Fill each well with about 1/2 tsp. fig filling. Return cookies to oven to bake for 6 to 8 more min. or until golden brown around the edges.

Step 5 Remove from oven and sprinkle each cookie with sesame seeds. Let cool completely on baking sheets before serving.

Recipe Notes

*To use vanilla beans: split beans in half lengthwise and scrape seeds out from pod with the back of a knife. Use empty pods to make homemade vanilla extract or flavor homemade vanilla sugar.