Fig Thumbprint Cookies

  • 1 cup Butter
  • 1/2 cup Sugar
  • 1/2 cup Firmly packed brown sugar
  • 1 tsp Vanilla
  • 1 1/2 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 cup Oats
  • 1 cup Shredded coconut
  • 2 cups Divina Fig Spread
  1. Preheat oven to 350°F and grease a cookie sheet.
  2. In a large bowl, beat the butter and sugar until light and fluffy.
  3. Add egg and vanilla and beat until combined.
  4. In a separate bowl, sift together flour, baking soda, and salt.
  5. Add dry ingredients to wet, along with oats and coconut, and mix
  6. Roll dough into 1˝ balls and place on baking sheet, leaving space for spreading.
  7. Bake 8 minutes, or until dough starts to spread. Remove and tap down the center of each cookie with the handle of a wooden spoon to form a deep well.
  8. Bake another 4-5 minutes more, or until golden brown. Remove and re-press the centers of each cookie.
  9. Transfer cookies to cooling rack and cool to room temperature.
  10. Heat Fig Spread in a small sauce pan until bubbling.
  11. Using a small spoon, pour Fig Spread into each cookie well.
  12. Allow Fig Spread to cool and set before serving.