Valley Fig Growers

Hanukkah Sandwich Cookies

Makes about 2 dozen 3-inch sandwich cookies



3 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

3/4 cup (1-1/2 sticks) butter, softened

1 cup granulated sugar

2 eggs

1/2 teaspoon almond extract


1-1/2 cups packed Blue Ribbon Orchard Choice or Sun-Maid California Figs (stems removed)

1/3 cup honey

3/4 teaspoon ground cinnamon

3 tablespoons orange juice

1 tablespoon orange zest


  1. In small bowl, combine flour, baking powder and cinnamon; mix well. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in eggs and almond extract. Add flour mixture to butter mixture 1 cup at a time, mixing after each addition. Place cookie dough on plastic wrap; shape into a 12-inch disk. Refrigerate at least 1 hour. Preheat oven to 375°F. On well-floured surface, roll out dough to about 1/8-inch thick. Cut out cookies with Hanukkah-shaped cutters, making sure to dip cutters in flour before each use. Bake on ungreased cookie sheet 9-11 minutes or until cookies are lightly browned. Remove to wire rack; cool completely. Decorate 1/2 the cookies as desired; leave remaining cookies without decoration. In food processor, puree figs, honey, cinnamon, orange juice and zest until almost smooth. Spread about 1 tablespoon filling on undecorated cookies. Top with decorated cookies.
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Nutrition Information

amount per serving

  • Calories 197
  • % Calories from Fat 28%
  • Fat 6
  • Cholesterol 33
  • Protein 3
  • Carbohydrates 33
  • Fiber 2
  • Iron 1
  • Sodium 264
  • Calcium 82
  • Potassium 80