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 what you really want is cookies, right? If you’re like most of us, the answer is yes.
During a recent visit to the farmers’ market, we couldn’t resist these beautiful California-grown figs. First of all, they’re tender and juicy. Secondly, they’re always perfectly sweet. Third of all, they taste good with just about any other food you can imagine. That’s why, thanks to some inspiration from our friends at California Grown and the California Fig Advisory Board, we came to make these tasty cookies.
Fig Pistachio Cookies
Fresh Fig and Pistachio Cookies Recipe
- 1 cup sugar
- 1/2 cup shortening
- 1 egg
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cloves
- 1 cup chopped fresh figs about 3 to 4 figs
- 1/2 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. Next, stir to combine with the creamed ingredients. Finally, 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. (After all, isn’t everything better with pistachios?)
And what we learned is that the combination is sublime. Specifically, figs in cookies are great because they’re sweet but not *too* sweet, and pistachios add a delightfully earthy crunch. All in all, it adds up to the perfect combination.
In conclusion figs = great. Anything you put figs in = even better.
Blogger disclosure: This post is part of a series of sponsored posts with California Grown. Additionally, all opinions expressed are my own.