Vanilla Fig Thumbprint Cookies

A scrumptious shortbread-inspired vanilla cookie base filled with a spiced citrus vanilla fig jam and topped with vanilla bean drizzle. These cookies pack a flavor punch and are the perfect addition to a holiday cookie tray, or anytime of the year with a cup of tea, coffee or milk!

 

  • Medium
  • 90 mins
  • 30 servings
6 Vanilla Fig Thumbprint cookies on neutral background
6 Vanilla Fig Thumbprint cookies on neutral background Vanilla Fig Thumbprint cookies on neutral background 6 Vanilla Fig Thumbprint cookies on neutral background
Ingredients

Vanilla Fig Jam Ingredients

  • 12 oz. (340 g) Sun Maid California Dried Mission Figs, stems removed and roughly chopped
  • 1 cup (217 g) C&H Light Brown Sugar
  • 2 cups (480 mL) Orange Juice
  • ½ tsp. (0.9 g) Ground Ginger
  • ½ tsp. (1.1 g) Ground Cinnamon
  • ¼ tsp. (0.2 g) Ground Cloves
  • 1 Tbsp. (24g) Rodelle Vanilla Paste
  • (Optional) 1 Tbsp. Orange zest, minced; peel a navel orange and julienne and then mince the zest finely

Cookie Ingredients

  • 2 sticks (226 g) Danish Creamery Unsalted Butter, softened to room temperature
  • 1 cup (230 g) C&H Light Brown Sugar
  • 3 cups (405g) Bob’s Red Mill Organic All Purpose Flour (OR Substitute Bob’s Red Bill
  • 1:1 Gluten Free Flour Mix)
  • ½ tsp. (3 g) Salt
  • 1 Large Egg (50 g)
  • 2 tsp. (10 g) Rodelle Gourmet Pure Vanilla Extract

Vanilla Bean Drizzle Ingredients

  • 2 cups (240g) C&H Powdered Sugar
  • Pinch of salt
  • 1 tsp. (8g) Rodelle Vanilla Paste
  • 2 Tbsp. (33g) Water
Uses
Occasions
Directions

To Make Fig Jam (this step can be done in advance):

  • Combine all jam ingredients into a medium sized saucepan and bring to a simmer.
  • Cook mixture for 10-15 minutes until figs soften and mixture becomes more syrup like.
  • Carefully transfer the mixture to a food processor and pulse until the desired consistency.
  • Cool jam in fridge until ready to use.

To Make Cookies:

  • In a mixer, blend butter with sugar on medium high until light and fluffy. Beat in egg and vanilla extract; scrape down the sides of the mixing bowl to ensure the ingredients are well combined.
  • Turn mixer speed to low and add flour and salt and beat until combined.
  • Scoop the dough onto lined baking sheets in approximately 1 oz. scoops.
  • Press your thump into the top of each scooped cookie and make an indentation as big as you would like for the jam. Note: the cookies will only spread slightly larger once baked.
  • Fill each cookie with prepared fig jam level with the top of each cookie(approximately 1-2 tsp.).
  • Bake cookies in a 350 F oven for 22-25 minutes until golden brown around the edges.
  • Cool cookies on the baking sheets.

While cookies are cooling, prepare vanilla bean drizzle:

  • In a bowl, whisk together all ingredients until well combined.
  • Place drizzle into a piping bag with a small plain tip and decorate cookies as desired with vanilla bean drizzle.
  • Enjoy on Emile Henry Cloche or Pizza Pan.