What does one do with 5 figs that given another day or two in the fridge, will surely spoil? One bakes cookies.

I stood at my [NEW!] kitchen island, tapping my nails trying to think of a cookie dough that would be well complemented by figs… ah! of course, sugar cookies! I took a gamble by adding the moist fruit to the dough, but they ended up perfect. I topped off the hot-out-the-oven cookies with a sprinkle of sea salt to bring all the flavors together.

These figs were given to me by my mother-in-law, otherwise I never think to buy them. I hear a lot of my Italian family members talking about their fig trees and how they have to pay them special attention during cold winters, bringing them inside or wrapping outdoors.

Otherwise when it comes to figs, my level of knowledge ends with (delicious) Fig Newtons. Maybe one day I’ll take a stab at baking a homemade version of that cookie, but for now I’m staying in my comfort zone with these sugar cookies!

Sweet Fig Sugar Cookies

Ingredients

• 2-3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, softened
• 1-1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1-1/2 cups fresh figs, chopped (I used 5 small figs)
• 1-1/2 teaspoons sugar
• Sea salt

Directions

1. Preheat oven to 375 degrees.
2. Mix the flour, baking soda and baking powder in a medium bowl.
3. With an electric mixer, cream the butter and sugar. Add the egg and vanilla.
4. Add the wet ingredients to the dry, mix until combined (will be a little stiff)
5. Toss the chopped figs with 1-1/2 teaspoons of sugar, then fold into the dough.
6. Drop heaping tablespoons of dough onto an ungreased baking sheet.
7. Bake for 8-10 minutes or until golden.
8. Sprinkle with sea salt while still hot, then cool on a cookie rack.