Cocoa Fig Jam Thumbprint Cookies

Cocoa Fig Jam Thumbprint Cookies

A satisfying fig jam with hints of cocoa and vanilla compliments sweet chocolate cookies – try the jam on your next cheese plate too!

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Time

60 minutes

Difficulty

easy

Yields

48 servings

Ingredients

Quick Mission Fig Cocoa Jam

Chocolate Cookies

We used our favorite Chocolate Thumbprint Cookie Dough for this recipe - the perfect compliment to the Cocoa Fig Jam!

Directions

For the jam:

  • Stir cocoa with whisk into sugar before adding water and lemon.
  • Combine figs, sugar cocoa mixture, water, and lemon juice in a medium saucepan and bring to a boil.
  • Reduce heat and simmer until the liquid has thickened slightly and has turned a rosy, golden shade, about 6-8 minutes.
  • Turn off the heat. Stir in vanilla bean paste and cool the mixture for 10 minutes.
  • Transfer to a food processor and puree until smooth.
  • Store in an airtight container (like a mason jar) in the refrigerator for up to a week.

For the cookies:

  • Preheat oven to 350°F. Line baking sheets with parchment paper.
  • Sift flour, cocoa, and salt into a small bowl.
  • Cream butter and sugar with an electric mixer on medium-high speed until fluffy.
  • Reduce speed to medium and add the egg yolks, cream, and vanilla extract. Scrape the sides of the bowl. Add the flour mixture and beat until just combined.
  • Roll ball using 2 tsp dough for each. Roll the balls into the sugar in the bowl.
  • Place 1 inch apart. With a wine bottle cork (or the handle of a wooden spoon), press gently in the center of each ball to create an indentation.
  • Bake, rotating sheets half way through, until cookies are set, about 10 minutes.
  • Let cool slightly on baking sheets, then transfer to wire rack to cool.
  • Using a spoon, or pastry bag, place a dollop of the Cocoa Fig Jam into the indent of the cookies.

Inspired By Rodelle

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