It’s fig season here in California, which means you *definitely* need a recipe for fig-pistachio cookies. Sure, we know, all of your friends are eating their fresh figs with melon and prosciutto – and that’s great! – but you want cookies, don’t you? Yes, you do.
We couldn’t resist these beautiful California-grown figs at our farmers’ market. Thanks to some inspiration from our friends at California Grown and the California Fig Advisory Board, we came up with these tasty fig cookies.
- 1 cup sugar
- ½ cup shortening
- 1 egg
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cloves
- 1 cup chopped fresh figs (about 3 to 4 figs)
- ½ cup pistachios, shelled and crushed
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Cream shortening and add sugar and egg. Sift dry ingredients together in a smaller bowl, and then stir to combine with the creamed ingredients. Fold in figs and pistachios.
- Drop dough by rounded teaspoonfuls onto baking sheets. Bake for 15-20 minutes; then remove to wire rack to cool.
We adapted this recipe from the California Fig Advisory Board’s Fresh Fig Cookies recipe by adding crushed pistachios. (Isn’t everything better with pistachios?)
And what we learned is that the combination is sublime. Figs in cookies are great because they’re sweet but not *too* sweet, and pistachios in cookies are great because they’re crunchy but not *too* crunchy. And then you have the perfect combination.
Bonus fun fact on California figs: California produces 100% of the nation’s dried figs and 98% of its fresh figs.
We feel compelled to add a “warning”: These cookies disappear very quickly, so don’t plan to have them on hand too long.
Blogger disclosure: This post is part of a series of sponsored posts with California Grown. All opinions expressed are my own.