Valley Fig Growers
Chocolate-California Fig Bar Cookies with Hazelnuts
If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds.
Makes about 50 cookies
Ingredients
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 3/4 cup (5 1/2 ounces) superfine sugar
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and chopped into 1/4-inch pieces
- 1/4 teaspoon table salt
- 16 tablespoons unsalted butter (2 sticks), cut into sixteen pieces, at cool room temperature (about 65 degrees)
- 2 teaspoons vanilla extract
- 2 tablespoons cream cheese, at room temperature
- 1 1/2 cups semisweet chocolate chips (9 ounces)
- 1 1/2 cups hazelnuts (7 ounces), toasted, skinned, and chopped
Directions
- In bowl of standing mixer fitted with flat beater, mix flour, sugar, figs, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
- Press dough in even layer into parchment-lined 17 1/2 by 12-inch baking sheet. Bake cookies on lower-middle rack in 375-degree oven until golden brown, about 20 minutes.
- Immediately after removing baking sheet from oven, sprinkle evenly with chocolate chips; let stand to melt, about 3 minutes.
- Using offset icing spatula, spread chocolate into even layer, then sprinkle evenly with chopped hazelnuts. Cool on wire rack until just warm, 15 to 20 minutes.
- Using pizza wheel, cut into 1 1/2-inch diamonds. Transfer cookies to wire rack to cool completely.
Valley Fig Growers is a proud sponsor of Cook's Country TV.
Nutrition Information
amount per serving
Calories 133
% Calories from Fat 42%
Fat 8g
Cholesterol 10mg
Protein 2g
Carbohydrates 15g
Fiber 1g
Iron 1mg
Sodium15mg
Calcium 15mg
