Cajun Fig Cookies

36 servings Prep: 15 m Cook: 20 m Total: 35 m Beginner
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Cajun Fig Cookies
Figs are a delicious fruit, often thought of as sacred. At one time, Greece even made it illegal to export figs, wanting to make sure that they had the advantage at the Olympic Games. Mawmaw sure would’ve high jumped for fresh figs to make her jam and preserves. These soft cookies combine fig preserves with butter, pecans, and just the right amount of sweetness.

Ingredients

36 servings
  • 2 cups sugar
  • 1 tsp baking soda
  • 1/2 cup butter or margarine
  • 2 cups chopped pecans
  • 3 1/2 cups flour
  • 3 eggs
  • 1 cup fig preserves

Step-by-Step Instructions

  1. Preheat oven to 375°F. Grease cookie sheets or line with parchment paper.
  2. Cream sugar, butter and eggs together until light and fluffy. Add the flour and baking soda and mix until well combined.
  3. Add mashed fig preserves. Mix in chopped pecans until evenly distributed.
  4. Drop by teaspoons on greased cookie sheet, spacing about 2 inches apart. Bake at 375°F for 15 to 20 minutes until a light golden brown. Do not over-bake as cookies will be hard, still taste good; but a little on the hard side.
  5. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack.

Common Problems and Solutions

Q: Why are my cookies too hard?

A: The most common cause is over-baking. Watch them carefully and remove from the oven as soon as they turn light golden brown—they'll continue to cook slightly on the hot pan. Baking for even 2-3 minutes too long can make them hard.

Q: Can I use fresh figs instead of preserves?

A: Fresh figs won't work as well because the preserves provide moisture and sweetness that affects the cookie texture. If you don't have fig preserves, you can make your own or substitute another thick fruit preserve.

Q: How do I mash the fig preserves?

A: Simply use a fork to mash the preserves in a small bowl before adding to the batter. This helps distribute the figs more evenly throughout the cookies.

Tips and Techniques

For softer cookies, slightly underbake them and let them finish setting on the hot pan. Store cookies in an airtight container with a slice of bread to keep them soft for several days.

Ingredient Substitutions

  • fig preserves: strawberry or blackberry preserves
  • pecans: walnuts or omit entirely
  • butter: margarine (as noted in recipe)

Equipment Needed

  • Cookie sheets or baking pans
  • Mixing bowl
  • Electric mixer (or wooden spoon for mixing by hand)
  • Teaspoon for dropping dough
  • Wire cooling rack

Historical Context

Fig trees thrive in South Louisiana’s climate, and nearly every old Cajun home had a fig tree in the yard. Mawmaw’s generation made preserves, jams, and cakes with figs, ensuring nothing went to waste during the short harvest season.