Bring Us Some Figgy Pudding Cookies

December 9, 2011

in baking

Whenever I sang about “Figgy Pudding” as a child, I pictured this:

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I know – the dish the Brits were referring to is less custard, more cake-like, filled with dried fruits and booze…but I’m an American. So I’m reinterpreting things a little.

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Behold! I created – and I’m not exaggerating – one of the best cookies I’ve EVER eaten. Inspired by the U.S. 50’s housewife, I wondered what would happen if I combined a pudding cookie with my favorite dried fruit???

Answer: A new Christmas classic.

Figgy Pudding Cookies (makes about 32)

  • 1 cup flour
  • 1 4-serving size package of Instant Vanilla Pudding
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 egg + 1 egg white
  • Chopped figs and Dark Chocolate – as much or as little as you’d like

Using a hand mixer, beat the butter in a large bowl and add the brown sugar, then the baking soda, then the egg/egg white. Add the flour/pudding mix in small batches, making sure to stir it first so you’re not covered in powder (Thank you Sandra Lee, for that tip).

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Chop up some dried mission figs

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…and chocolate (I used Ghiradelli’s Intense Dark)

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Fold them into the batter

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I always think there’s not going to be enough, but this rolled into 32 balls…

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…some more chunk-filled than others

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Place in a 350-degree oven for 14-16 minutes, until brown but still chew-y – rotating once halfway.

While those baked, I “cleaned”

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(By far the best part about baking.)

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Once every extra bit of batter had been scraped and consumed, the cookies were done!

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If you like Fig Newtons…

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…and Chocolate Chip Cookies…

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…you will SING when you eat these!

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I sampled a particularly gooey one

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MERRY CHRISTMAS!!!

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Now bring us some figgy pudding cookies…

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…oh, bring us some figgy pudding cookies…

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…oh, bring us some figgy pudding cookies…

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…and a cup of good cheer!

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(We won’t go until we’ve got some…)

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