Whenever I sang about “Figgy Pudding” as a child, I pictured this a box of Vanilla Pudding Mix. 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 with my Figgy Pudding Cookies.
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.
- 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
- 1 cup chopped dried figs
- 1 cup chopped chocolate
- 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.
- Fold in dried figs/chocolate.
- Place in a 350-degree oven for 14-16 minutes, until brown but still chew-y - rotating once halfway.
- Makes About 32.